Sage-Rubbed Pork Chops with Peach Chutney
~Active: 35 mins, Total: 2 hrs, Yield: 4
RECIPES & IDEAS
Sage-Rubbed Pork Chops with Peach Chutney
~Active: 35 mins, Total: 2 hrs, Yield: 4
Ingredients:
3 tablespoons extra-virgin olive oil
20 small sage leaves, plus 1 tablespoon of chopped sage
1 tablespoon whole black peppercorns, plus 1 tablespoon coarsely ground black pepper
Kosher salt
Four 1-inch-thick, bone-in pork rib chops (10 to 12 ounces each)
2 cups of Peach Chutney warm, but not melted
Directions
In a small bowl, combine 1 tablespoon of the oil with the chopped sage, coarsely ground pepper, and 1 tablespoon plus 1 teaspoon of salt. Rub the mixture all over the chops and let stand for 30 minutes.
Preheat the oven to 400°. In a large ovenproof skillet, heat 1 tablespoon of the oil until shimmering. Add the chops to the skillet and cook over moderately high heat until browned, 3 minutes per side. Transfer the skillet to the oven and roast for 5 minutes, until an instant-read thermometer inserted in the thickest part of the meat nearest the bone registers 145°. Transfer the chops to a plate to rest for 10 minutes.
Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the sage leaves and cook over moderate heat until crisp, about 1 minute per side.
Put a pork chop on each plate. Using a slotted spoon, top each chop with about 1/2 cup of warm Peach Chutney. Garnish with the fried sage leaves and serve.
Suggested Pairing: Medium-bodied Pinot Noir from Oregon is substantial enough to go with these pork chops and juicy enough for the Peach Chutney