Boneless Pork Chops With Sage Cream

1. 1

   Place trimmed pork chops in a large, shallow casserole.

2. 2

   Combine the milk and salt and pour over the chops.

3. 3

   Refrigerate for at least 1 hour (maximum 4.) Turn once during the brining.

4. 4

   Combine the green onions, sage, olive oil, white wine, mustard and a pinch of salt and pepper in a food processor.

5. 5

   Process until it's as creamy as your machine will manage. Set aside.

6. 6

   Combine the bread crumbs with a scant teaspoon of salt and plate.

7. 7

   Drain chops one at a time, letting the milk drip off, then press each side in the bread crumbs.

8. 8

   In a large skillet, heat the vegetable oil over medium-high heat.

9. 9

   Fry the chops MAXIMUM 3 minutes per side. Don't crowd the pan; you may have to do a second batch.

10. 10

    Serve the pork on top of a generous handful of undressed baby spinach (looks great on wooden boards.).

11. 11

    Either drizzle the sage cream over the meat and spinach with a spoon or serve each person a small ramekin portion on the plate.

* Per serving · 4 servings · Values may vary.