| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Pork |
2 |
Servings |
INGREDIENTS
| 2 |
|
Thick center cut pork chops or veal chops; (1") |
| 1 1/2 |
tb |
Fresh sage |
| 1 |
|
Clove garlic; minced |
| 2 |
ts |
Balsamic vinegar |
| 1 |
tb |
Olive oil |
| 3 |
tb |
Butter; room temp. |
| 2 |
ts |
Dijon mustard |
| 2 |
tb |
Fresh sage; chopped, or 2 tablespoons fresh parsley, chopped, and 1/2 tsp. dried sage |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Rub pepper and 1 1/2 T sage into chops. Rub with garlic, then vinegar and
lastly with oil. Let stand at least 30 minutes and up to 2 hours. Mix the
butter, mustard, sage and pepper to taste.
Broil chops until done, or pan fry in a little olive oil. Put a dollop of
seasoned butter on each before serving. Toss the rest of the butter
w/steamed veggies to serve alongside the chops. Serves 2.
Recipe by: Bon Appetit
Posted to MC-Recipe Digest by rtf <cmfrtf@flash.net> on Mar 16, 1998
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”