By Maggie DavisSpecial to CSMS Magazine For those of you who love red meat, pork chops with sage can be a nice try. The Food and Wine magazine has published the steps to make this recipe a true soul food. To do this, butter can be smeared inside the pork with prosciutto fat added to it. It is said that chestnuts or walnuts must be smashed-up (depending on what’s season). It is also recommended to add a little fresh sage and a little garlic. Don’t forget to add “a tiny amount of lemon zest as well, as it’s best friends with pork.” (Food and Wine Magazine)
Below is the complete recipe:
2 ½ pounds all-purpose potatoes, peeled and dicedSea salt and freshly ground black pepper4 thick pork chops, on the bone24 fresh sage leaves1 bulb of garlic4 slices of prosciutto4 tablespoon butter, finely diced4 dried apricotsExtra virgin olive oilFlour6 thick strips of pancetta or bacon ( ½ inch thick, if possible), or an 8-ounce package of pancetta lardonsHere is how it worksPreheat the oven to 425 degrees. Put your potatoes into a pot of salted water and bring to a boil. Boil 3 to 4 minutes—you only want to parboil them—then drain and allow to steam dry. Lay your pork chops on a board and insert a small paring knife horizontally into the side of each chop, as you don’t want to cut through the meat to either side. Be careful—watch your fingers! Set aside 8 of the largest sage leaves. Add 8 more leaves to your food processor with a peeled clove of garlic, the proscuitto, butter, apricots, and a pinch of salt and pepper and give it a whiz. This is now a beautifully flavored butter that can be divided between the pork chops and pushed into the pockets. Dress the 8 large sage leaves that you set aside with a little oil and press one side of them into some flour. Press a leaf, flour side down, onto each side of the chops (so you have 2 leaves on each chop). Leave the chops on a plate, covered with plastic wrap, to come to room temperature while you get your potatoes ready. If you’re using thick strips of pancetta, slice them into matchsticks, as thick as pencil. Put them into a large roasting pan, with your potatoes, the remaining sage leaves, and the rest of your whole unpeeled garlic cloves. Drizzle with a little extra virgin olive oil and put into the preheated oven. After 10 minutes, put a frying pan on the burner and get it very hot. Add a touch of olive oil and put in your seasoned pork chops. Fry for 10 minutes, until golden and crisp on both sides, then remove the pan of potatoes from the oven—they should be nice and light golden by now—and place the chops on top. Put the pan back into the oven for 10-15 minutes, depending on how thick the chops are, then remove the pan from the oven and serve. (Source: Food and Wine magazine)Note: Maggie Davis is a nutritionist who lives in Denver, Colorado.Also see Greek salad or Village salad: It’s worth trying itBlueberry Meringue TartsEating right is all that matters, not how muchHave you tried grilled turkey burgers with avocado mayonnaise?Chipotle Grilled Chicken with Avocado Salsa
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