Pork Chops with Sage and Balsamic Vinegar

This week's them at IHCC is Herbs. So many herbs and so little thyme. (insert laugh, or snicker).

I chose Mark Bittmans Pork Chops with Sage and Balsamic vinegar.

Sage is the herb that reminds me of cornbread dressing and country sausage. I wanted to see just how sage would taste prepared differently than what my family is accustomed to. It is a wonderful, smokey and savory herb!

My youngest son came into the kitchen as I prepared dinner and said. "I smell sausage. Mom are we having sausage for dinner?" He was disappointed that he was not having waffles and sausage for dinner. However, he did eat all of his sage covered pork chop.


I soaked the chops in a brine for a few hours.

Pork Chops with Sage and Balsamic

- serves 2 -
Adapted from Mark Bittman

Ingredients

2 not-too-thick pork chops
1 tablespoon neutral oil, such as canola
1/4 teaspoon sugar
6-8 sage leaves, roughly chopped
Balsamic vinegar to taste
Salt and pepper

Procedure

1. If at all possible, salt the chops a few hours before cooking, though it's not necessary. Make sure the chops are very dry, then rub with the sugar and salt (to your liking) on both sides. Add the oil to a cold pan and lay the pork chops down, pressing firmly. Turn on the heat to medium and cook, undisturbed, for 5 to 6 minutes.

2. Flip the chops and cover, cooking on the other side for an additional 2 to 3 minutes until the pork is cooked through.

3. Uncover, remove the chops, and add the sage leaves. Increase the heat to high and scrape up any pan drippings as the sage gets slightly crisp.

4. Drizzle the pork chops with the pan sauce and balsamic vinegar, to taste. Crack fresh black pepper and serve immediately.