Hey all! I had planned on cooking my breaded pan fried pork chops, but opted for this dish instead. It all came about when Becca really wanted to help me cook. I let her go outside to the garden and cut me some fresh sage, so I came up with this recipe instead. Kids love helping in the kitchen!
Pretty simple really. Salt and pepper your chops. Put them in a ziptop bag with olive oil, ripped sage leaves (I think Becca got about 10 of differing sizes), and 3 crushed garlic cloves. I put them in the fridge for 30 minutes. You can totally do this longer, but I think 20-30 minutes is best for a minimum.
I used my cast iron grill pan. I turned up the heat and got my pan smoking hot. Then I cooked the pork on each side for about 6 minutes. This was for bone in med. thickness chops, so the time all depends on the pork chop’s size. I took it off at 145 degrees and let rest for a few minutes. I served them with a side of green beans and a cheesy tomato and onion orzo.
Cheesy Tomato and Onion Orzo- I cooked the Orzo. Meanwhile, I sauteed onion, garlic, and 2 diced tomatoes in a good glug of olive oil with salt and pepper. Then I added in the cooked al dente orzo. I added about a cup of parmesan cheese and a cup of the pasta water. I mixed well until combined and cooked though. Perfection!