1 tsp. dried sage leaves, crumbled
1 tsp. dried rosemary leaves, crushed
1 clove of garlic, finely chopped
1 tsp. salt
fresh ground pepper
2 center-cut loin pork chops
2 Tbs unsalted butter
1 Tbsp olive oil
3/4 cup dry white wine
In a small bowl, combine sage, rosemary, garlic, salt and a few grinds of black pepper. Mix into a paste. Press small amounts of mixture firmly onto both sides of each steak and let sit for at least five minutes (I rubbed the marinade on the steaks in the morning and let them sit all day, covered in the fridge).
In a heavy skillet, melt the butter with the olive oil over moderate heat. Place the steaks in the hot oil and butter and brown for 2 to 3 minutes on each side. Use tongs to turn the meat. You don't want to pierce the meat with a fork. You will loose the natural juices. Add all but a small portion of wine to the skillet. Cover and reduce the heat to a simmer. Cook the steaks 15-20 minutes (depending on thickness), turning occasionally. When chops are tender, remove from pan to serving platter. Add the remaining wine to the skillet and again deglaze the pan. Pour sauce over chops and serve.
Review - These were really good. The original recipe called for pork chops, but I had pork steaks in the freezer, so that's what I used. The garlic can be increased by a lot. Isn't that true of almost all recipes?
Product Review: We are big garlic lovers in this house. I have to plug my newest kitchen gadget that was a Christmas gift from my dad: the Kuhn-Rikon Epicurian Garlic Press. This thing is amazing! You don't even have to peel the cloves, just pop them in and squeeze. It's a breeze to clean too. It has a lifetime warranty, so you'll never need to buy another garlic press. Ok, my PSA is over.
1 tsp. dried rosemary leaves, crushed
1 clove of garlic, finely chopped
1 tsp. salt
fresh ground pepper
2 center-cut loin pork chops
2 Tbs unsalted butter
1 Tbsp olive oil
3/4 cup dry white wine
In a small bowl, combine sage, rosemary, garlic, salt and a few grinds of black pepper. Mix into a paste. Press small amounts of mixture firmly onto both sides of each steak and let sit for at least five minutes (I rubbed the marinade on the steaks in the morning and let them sit all day, covered in the fridge).
In a heavy skillet, melt the butter with the olive oil over moderate heat. Place the steaks in the hot oil and butter and brown for 2 to 3 minutes on each side. Use tongs to turn the meat. You don't want to pierce the meat with a fork. You will loose the natural juices. Add all but a small portion of wine to the skillet. Cover and reduce the heat to a simmer. Cook the steaks 15-20 minutes (depending on thickness), turning occasionally. When chops are tender, remove from pan to serving platter. Add the remaining wine to the skillet and again deglaze the pan. Pour sauce over chops and serve.
Review - These were really good. The original recipe called for pork chops, but I had pork steaks in the freezer, so that's what I used. The garlic can be increased by a lot. Isn't that true of almost all recipes?
Product Review: We are big garlic lovers in this house. I have to plug my newest kitchen gadget that was a Christmas gift from my dad: the Kuhn-Rikon Epicurian Garlic Press. This thing is amazing! You don't even have to peel the cloves, just pop them in and squeeze. It's a breeze to clean too. It has a lifetime warranty, so you'll never need to buy another garlic press. Ok, my PSA is over.
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