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Pork Chops with Sage and Balsamico Print Email


Two 3/4 inch thick pork chops
1 tablespoon neutral oil, such as canola
1/4 teaspoon sugar
6-8 sage leaves, roughly chopped
Aceto Balsamico di Modena (sweet aged balsamic vinegar) to taste
Salt and pepper

If at all possible, salt the chops a few hours before cooking, though it's not necessary. Make sure the chops are very dry, then rub with the sugar and salt (to your liking) on both sides. Add the oil to a cold pan and lay the pork chops down, pressing firmly. Turn on the heat to medium and cook, undisturbed, for 5 to 6 minutes.

Flip the chops and cover, cooking on the other side for an additional 2 to 3 minutes until the pork is cooked through.

Uncover, remove the chops, and add the sage leaves. Increase the heat to high and scrape up any pan drippings as the sage gets slightly crisp.

Drizzle the pork chops with the pan sauce and balsamic vinegar, to taste. Crack fresh black pepper and serve immediately. - serves 2 - Adapted from Mark Bittman
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