Sage-Rubbed Pork Chops

1. 1

   In a small bowl, combine 1 tbsp of extra virgin olive oil with the chopped sage, coarsely ground black pepper and 1 tablespoons plus 1 teaspoons salt. Rub mixture all over pork chops and allow to stand for 30 minutes.

2. 2

   Preheat oven to 400 degrees. In a large oven-proof skillet, heat 1 tablespoons of extra virgin olive oil until shimmering. Add the chops to the skillet and cook over moderately high heat until browned, 3 minutes per side. Transfer skillet to the oven and roast for 5 minutes, until an instant read thermometer inserted into the thickest part of the meat, nearest to the bone, registers 145 degrees. Transfer chops to a plate to rest for 10 minutes.

3. 3

   Meanwhile, in a medium skillet, heat the remaining 1 tablespoons of oil. Add the sage leaves and cook over moderate heat until crisp, about 1 minute per side.

4. 4

   Put a port chop on each plate. Garnish with the fried sage leaves and serve.

* Per serving · 4 servings · Values may vary.