Just writing out the ingredients for this easiest of supper dishes, makes my mouth water. I can smell the blackened, charred pork. I can feel the aroma of the sage in my nostrils and on my fingers. I can hear the sizzling of the toasted browned butter.
I live out in East Lothian and we have an amazing farm shop that raises its own old free-range woodland wild boar. They roll about happily in the mud in a couple of fields next to the farm, as happy a wild pig family as I’ve ever seen!
The taste of their meat is very satisfying. The flesh is firm and sweet, and the flavour is rich and satisfying.
I like nothing better than griddling the pork chops, on the bone, with butter, fresh sage and roasted lemon.
If you have a good butcher near you ask him or you can buy rare breed pork on line.
Don’t worry, this easy way of cooking works well with any pork. Make sure you keep the pork on the bone as this helps retain as much flavour as possible.
GRIDDLED PORK CHOPS WITH SAGE BUTTER AND GRIDDLED LEMONS
Serves 2
2 well-trimmed pork chops, preferably free range
Sea salt and black pepper
a tablespoon plain flour (optional)
120g unsalted butter, divided into two
a drizzle of olive oil
10-12 fresh sage leaves
2 whole unwaxed lemons, quartered
Take the pork out of the fridge at least half an hour before cooking.
Trim any excess fat leaving some on the edges to keep the meat moist while grilling.
Flatten the chops with a rolling pin to tenderize them a little.
Season well with plenty of sea salt and ground black pepper.
Dust them in the flour to help them form a crispy coating while cooking.
Choose a large heavy frying pan or griddle.
Warm it and melt the butter and olive oil. Adding the oil prevents the butter burning.
Add the chops and cook on one side for 4-5 minutes until they start to blacken.
Turn over to cook the underside.
Squeeze the juice from the lemon quarters on the chops then leave them on the griddle to blacken.
Pork must be cooked until there is no red blood left; it is pink /white when cooked. Check the pork is cooked by pushing a sharp knife near the thickest part of the flesh near the bone.
Add the rest of the butter into the pan and the sage leaves. They will crisp and curl in the heat releasing all their enticing aromas.
Transfer to serving plates and spoon over the melted butter.
Serve with the griddled lemon.
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