Sage-Rubbed Pork Chops with Peach Chutney

~Active: 35 mins, Total: 2 hrs, Yield: 4



6/27/20211 min read

Sage-Rubbed Pork Chops with Peach Chutney

~Active: 35 mins, Total: 2 hrs, Yield: 4


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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