I feel like it’s been ages since I posted this but….it hasn’t.
Anyway! Hi. How’s your week? We spent the first half of the week doing a million errands and keeping the house tidy for showings in preparation for my first trip away for work this weekend. Tis the season of music, and I’m travelling this year mostly without Jay and Beck, which is craaaaazy to me that we’re at that place. We’ve only left her alone for 2 nights so far on 2 separate occasions with my parents, and I haven’t been alone without Beck or Jay for a night ever at all since she was born.
I’m excited and sad. You get it.
But! These pork chops will comfort me and you. I made them last year in the fall, and they were SO good. They were also featured this week on MSN’s home page, which is nice and weird but makes me proud at the same time.
So here’s the recipe again in case you missed it the first time. Enjoy!
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 bone-in pork chops, about 1/2 pound each
- 2 large carrots, cut into chunks
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1 15-ounce can chick peas, drained
- 1 28-ounce can whole tomatoes in juice, lightly crushed with your hands
- 12 fresh sage leaves
- crusty bread, for serving
- Preheat a large ovenproof skillet to medium-high heat and the oven to 400F. Add the olive oil and 2 tablespoons of the butter to the skillet. When the skillet is very hot, add the pork chops and sprinkle them with salt. Sear the chops for about 2 minutes on each side until brown, then remove from the skillet.
- Add the onion, carrot, and garlic to the skillet with a sprinkle of salt. Stir for 2 minutes to soften them just slightly, then add the spices, chick peas, and crushed tomatoes in their juices. Stir the mixture together and taste the pan juices; add more salt to your preference.
- Nestle the pork chops back in the skillet, turn the heat off the stove, and place the entire skillet in the oven. Roast for 20-30 minutes until the carrots are soft, then remove from the oven to rest.
- While the pork and vegetables are roasting, fry the sage. Heat the remaining 2 tablespoons of butter in a small skillet. When the butter melts, swirl it in the bottom of the pan until it browns just slightly. Add the sage leaves to the skillet and fry them for 90 seconds until they turn dark green and crinkle at the edges. Remove the sage from the skillet to paper towels, reserve the browned butter for drizzling.
- When the pork has cooked and rested out of the oven for about 5 minutes, taste the sauce and add more salt if needed.
- Serve the pork chops with some of the veggies and crusty bread. Drizzle each plate with brown butter and top with crispy sage leaves right before serving.