serves 4
4 pork chops, bone in, c. 3/4 inches thick
1/4 cup Olive’s Oil
12 sage leaves
1 Tbs wild fennel seeds
salt
pepper
3-4 cloves garlic, halved or coarsley chopped
1/3 cup white wine
Wash and dry the pork chops, rub with a generous
amount of salt and some pepper, and sprinkle with
herbs and half the Olive’s Oil and let marinate.
Heat the rest of the Olive’s Oil in a sauté pan. To the
pan add the meat with its oil, herbs and garlic from
the marinade and cook over medium heat for 5
minutes. Flip the meat and cook for 5 minutes more.
Raise the heat slightly, flip the meat and cook for 2
minutes, and then flip the meat again, pour a 1/3
cup white wine over the meat and cook over
medium-high heat until the meat has browned a bit
and the wine has boiled off.
Transfer the meat to a serving platter, drizzle the
sauce over the meat and serve. |
