Broiled Pork Chops with Sage

I've got nothing new to post on, so I guess it's time for another crescent fresh recipe from the House of Boy and Girl! Yes, friends, more pork chops. We really only eat these things about once a week, although it seems like every recipe we post is some form of pork chop, doesn't it? Well, you're just going to have to deal with it. This one comes from Jacques Pepin's "Simple and Healthy Cooking," pairs extremely well with German Riesling, is really easy to make, and has a bonus lemony sauce factor that tastes great with green veg like broccoli and asparagus. We had it tonight with polenta and broc.

Broiled Pork Chops with Sage
6 servings

2 cloves garlic, peeled, crushed and finely chopped
1/2 tsp soy sauce
1/4 tsp freshly ground black pepper
6 pork loin chops (about 7 oz each and 1/2" to 3/4" thick)
1/4 tsp salt
6 fresh sage leaves, chopped (about 1 tbsp)
Grated rind of 1 lemon (1 1/2 tsp)
2 tbsp lemon juice

1. Preheat the oven broiler. Line a baking tray with aluminum foil.

2. Combine garlic, soy sauce and pepper in a small bowl.

3. Sprinkle the pork chops with the salt and brush them on one side with half of the seasoning mixture. Place the chops, seasoned side down, on the tray and brush them on the other side with the remainder of the seasoning mixture.

4. Place the chops under the broiler so they are 3" to 4" from the heat. Broil for 4 minutes, turn, then broil for 4 minutes on the other side.

5. In a small bowl, combine the sage, lemon rind and lemon juice.

6. Turn the chops so the moist underside is facing up and arrange them on a platter. Add any accumulated juices from the tray to the sage mixture in the bowl. Using a pastry brush, paint the chops with the mixture. Cover loosely and let rest for 5 minutes before serving.


(10 points if you know where "crescent fresh" came from!)