Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, crispy pork with brown butter and sage. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Wipe the pan clean with some paper towel. Add the butter and let cook until the butter's melted, browned, and has slowed foaming. Finish with a squeeze of lemon and a dash of salt and pepper. Instructions Melt butter in a heavy bottomed skillet over medium high heat and add the pork chops.

Crispy pork with brown butter and sage is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Crispy pork with brown butter and sage is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook crispy pork with brown butter and sage using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Crispy pork with brown butter and sage:

1. Make ready 6 pork loin chops, boneless
2. Take 1 cup flour
3. Take 2 large eggs
4. Prepare 1 cup panko breadcrumbs
5. Make ready 1/2 cup unsalted butter
6. Get 8 fresh sage leaves
7. Prepare Juice of half a lemon

If you have extra sage leaves, I highly recommend frying them! Heat the butter in a large frying pan until really hot and foaming. Press a sage leaf on each of the chops and place them in the pan. Don't overcrowd, you will probably have to do this in two batches otherwise they will steam and not brown beautifully.

Steps to make Crispy pork with brown butter and sage:

1. Sandwich the chops between two sheets of cling film. Use a heavy pot or rolling pin to flatten them. If you're starting with thin-cut chops, you'll want to pound them until they're about half their original thickness. Season the chops lightly with salt and pepper.
2. Separate the flour and panko into separate dredging stations. For the eggs, whisk them in a large bowl with a few tbsp water. Season all three dredges lightly with salt and pepper.
3. Add a large splash of veg oil to a large nonstick pan on medium heat. Coat the chops first in the flour, then the eggs, then the panko. Shake off any excess dredge and fry the chops in batches for 2 minutes per side. Remove the chops to a wire rack.
4. Wipe the pan clean with some paper towel. Add the butter and let cook until the butter's melted, browned, and has slowed foaming. Add the sage leaves and fry for 1 minute until they're crisp. Finish with a squeeze of lemon and a dash of salt and pepper. Plate the chops, then pour over the sauce.

Press a sage leaf on each of the chops and place them in the pan. Don't overcrowd, you will probably have to do this in two batches otherwise they will steam and not brown beautifully. The crispy sage and brown butter apples complimented the seasoned pork roast beautifully and kept my family coming back for more. Sweet, spicy, savory, earthy and fragrant. The first Autumn meal of the new school year - celebrated with lush harvest flavors.

So that’s going to wrap this up with this special food crispy pork with brown butter and sage recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!