1½ tbsp olive oil
4 x pork chops about 250gms each
30gms butter diced
2 garlic cloves quartered
8 sage leaves
Salt and pepper to taste
½ golden shallot, shaved on a mandolin
1 small fennel bulb, shaved on a mandolin
2 small pears, shaved on a mandolin
Juice of ½ lemon
2 tbsp virgin olive oil
50 gms walnut halves
Flat-leaf parsley to serve
- 1
Lay a piece of cling wrap on your chopping board, and place down
pork steaks separately. Cover with another piece of cling wrap and
using a mallet, pound steaks until approx 1cm thick. Set aside. - 2
Heat oil in a frying pan over medium-high heat add pork and cook,
turning once, until browned (2-3 minutes each side). - 3
Add butter and when it foams, add garlic, sage, salt and pepper. Turn
pork occasionally and bast with butter until sage is crisp about 3-4 minutes.
Set aside to rest for 5 minutes. - 4
For salad combine shallot, fennel and pears in a bowl, season to
taste. Dress salad with lemon and olive oil. Add walnuts and parsley
to serve.Serve pork chops with garlic, sage leaves and salad.