Sage and Thyme Pork Chops
This Sage and Thyme Pork Chops recipe is scrumptious served with your choice of sides. Deglaze the pan to make a delicious sauce to go with it.
chicken parmigiana is delicious crumbed slices of chicken topped with a tomato sauce and golden cheese. Bake it at home to liven up plain chicken schnitzel and watch it disappear.
Ingredients:
- 4 Pork loin chops
- 3 tablespoons cooking fat (lard, tallow, olive oil)
- 2 cloves crushed garlic
- 1 tablespoon fresh thyme leaves, picked (about 6-8 sprigs)
- 1 tablespoon fresh chopped sage leaves
- Sea salt
Method:
- Season each pork chop with salt and the herbs on both sides (Leaving them out to rest for 15-20 minutes allows the pork to come to room temperature and cook more evenly).
- Heat a frypan until medium hot.
- Add your choice of cooking fat and heat until shimmering and hot.
- Add your chops so they’re not touching and cook slowly until golden brown, around 4 minutes (you may need to reduce the temperature a little if your pan is too hot)
- Turn your chops and cook the other side for another 3-4 minutes until golden. Add the crushed garlic and swirl your pan around to mix it with any residual fat and spread it around the pan.
- Turn off the heat, cover with a tight-fitting lid and rest for 8-10 minutes.
- Serve your pork chops with sides of your choice. We had crispy thyme roasted potatoes, corn on the cob and a green salad.
- If you like you can deglaze the pan with a little stock, wine or water and a little nob of butter to make a delicious sauce.
Recipe courtesy of Sandi Cooper Naturopathy.