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
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.
Heat oil in a frying pan over medium-high heat add pork and cook,
turning once, until browned (2-3 minutes each side).
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.
For salad combine shallot, fennel and pears in a bowl, season to
taste. Dress salad with lemon and olive oil. Add walnuts and parsley
Serve pork chops with garlic, sage leaves and salad.