I am such a sauce person- this dish was super saucy! Sauce on the pork chops with sauce on the side. ๐ The recipe was adapted from a “staff-favorite” Food and Wine dish. I adapted the recipe by decreasing the olive oil and by incorporating the leftover sage-grapeseed oil into mashed potatoes with grilled scallions. This was a wonderful dish to make with my giant herb garden sage and parsley plants too. Very flavorful and tasty.
- Grapeseed oil, for frying
- 1/2 cup sage leaves
- 1 medium-large shallot, minced
- 1 tablespoon red wine vinegar
- 10 T cup extra-virgin olive oil, plus more for brushing
- 1 cup lightly packed parsley leaves, finely chopped
- 2 tablespoons minced celery heart with leaves
- 1 tablespoon capers, rinsed, drained and minced
- 1 1/2 teaspoons minced thyme
- Kosher salt
- freshly ground black pepper
- sixย 3/4-pound boneless pork chops, about 1 inch thick
- 1 1/2 pounds gold potatoes
- 6-8 scallions, grilled
- milk, to taste
- In a small saucepan, heat 1/4 inch of grapeseed oil until shimmering. Add the sage and fry over moderate heat, stirring, until the sizzling stops and the leaves are crisp, 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
- In a mini food processor, mince the shallot. Add the vinegar and let stand for 5 minutes. Add the parsley, celery, capers and thyme and pulse to mince; season with salt and pepper. Pulse in the olive oil.
- Meanwhile, bring the potatoes to a boil in a large pot of salted water. Cook until tender, about 15 to 20 minutes. Drain and mash.
- Light a grill or preheat a grill pan. Brush the pork chops with olive oil and season generously with salt and pepper. Grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted near the bone registers 135ยฐ, 12 to 14 minutes. Transfer the chops to a platter and let rest for 5 minutes.
- Lightly brush the scallions with olive oil. Grill until tender. Coarsely slice.
- Stir the fried sage leaves into the salsa verde and serve with the pork chops.
- Stir the sage-grapeseed oil into the mashed potatoes, small amounts at a time, with milk, to taste, to achieve desired texture. Stir in the chopped grilled scallions. Season with salt and pepper.
One Year Ago:
Josette, your cooking is so right in line with me because each post is something I really want to eat and like to eat! I love having a nice thickish salsa-like sauce with my meat, but I’ve never used sage in a salsa verde (which is one of my favorite all time “sauces”). Wonderful stuff here!
Thank you so much- so happy to hear it- you are so kind to me ๐
Ooh, your pork chop is perfectly cooked, Josette! I am a big fan of fried herbs!
Thank you! My husband does the grilling ๐ The fried sage added a lot to the sauce- I think I am a big fan of fried herbs too ๐
yum.. that is a good looking pork chop. i am so craving some right now!
Thank you! I used leftover salsa verde as a sandwich spread too- delicious!!
That really looks fabulous. Does sautรฉing the sage reduce its pungency? That’s a lot of sage. I must try it. Plus it’s so pretty!
Thank you so much! You are right- it was a lot of sage. It wasn’t overpowering at all. I didn’t add all of the sage-oil to the potatoes as it was really “sagey” ๐
This is a good looking pork chop! The sauce sounds yummy! I am meat and potatoes kind of girl, so this is a perfect meal for me:)
Thanks! This is definitely a meat & potatoes lovers meal- my husband loves dinners like these ๐