Pork Chops with Sage
4 servings
90 minutes
Pork chops with sage are a true reflection of French cuisine, combining simplicity of preparation with refined flavor. Historically, meat slow-cooked with herbs was an integral part of rural French cooking, where sage was used not only for aroma but also to aid digestion. Chops infused with butter and subtle notes of thyme and sage acquire a rich taste with a slight spicy bitterness. Baking in the oven makes them incredibly tender, while caramelized onions add a sweet depth. This dish pairs perfectly with a glass of white wine and a light vegetable side. It is best served hot, drizzled with the released meat juices to highlight its rich flavor and texture.
1
Preheat the oven to 160 degrees.
2
Place the cutlets in a single layer at the bottom of a baking dish. Season well with salt and pepper. Slice the onion into rings, then cut them in half. Spread the onion over and between the cutlets. Sprinkle with thyme, dried and fresh sage, and add butter. Season well with salt and pepper.
- Pork chops: 4 pieces
- Onion: 2 pieces
- Thyme: 0.5 bunch
- Sage: 15 pieces
- Butter: 50 g
- Sea salt: to taste
- Ground black pepper: to taste
3
Cover the dish with a tightly fitting lid or seal with foil. Cook for about 1 ½ hours, occasionally basting the pork with the rendered fat and checking for doneness with a sharp knife. Serve the chops topped with onions, drizzled with the meat juices.
