The holidays are the perfect time for a single serving, one skillet wonder. As a chill settles on the wind, this skillet roasted pork chop with fried potatoes, sage and brown butter gravy provides a warm retreat against the cold winter wind. Simple, savory and ready to eat in less than 30 minutes. What’s not to love?!?
P.S. Don’t fret over the amount of sage listed in this recipe. Fresh sage is not nearly as strong as the dried, ground sage traditionally used at Thanksgiving!
Prep Time: 10 minutes Cook Time: 20 minutes Serves: 1
Special Equipment: small cast iron pan (I used an 8″ Le Creuset omelet pan)
1 small Yukon Gold potato, cleaned, dried and cubed
1 tablespoon Extra Virgin Olive Oil
1 pork chop, cleaned, dried and seasoned to taste
4 fresh sage leaves, whole
1 tablespoon softened butter
1/4 teaspoon minced garlic
1½ tablespoons all-purpose flour
1/2 to 2/3 cup milk, depending on thickness
2 fresh sage leaves, julienned
Salt and Pepper, to taste
Pinch of cayenne pepper
1. Clean and dry one Yukon Gold potato. If you want to leave the skins on feel free; otherwise, peel away to your heart’s content. Cut the potato into cubes, season with a pinch of salt, place in a small saucepan and add just enough water to cover them. Bring to a boil over medium heat and simmer for 5-8 minutes until somewhat tender. Drain and set aside to cool. (They will finish cooking in step 4.)
2. Clean, trim and dry a pork loin chop. Generously season both sides with salt and pepper. Heat the EVOO in a small cast iron skillet. You want the oil hot enough to sear the meat. Place the pork chop in the center of the pan and cook without moving for 5-8 minutes, depending on the thickness of the meat. Turn the pork chop over and continue cooking without moving for 5-8 minutes. Remove from the skillet and set aside on a paper towel to drain and cool.
3. Fry the 4 sage leaves in the hot EVOO for about 30 seconds. Their color will intensify but be careful not to overcook them as they will wilt and turn brown!
4. Next, fry the potatoes until crispy and golden in color (about 5-8 minutes).
5. For the brown butter gravy, melt 1 tablespoon of butter. Quickly cook the minced garlic until golden brown and fragrant. Add the flour whisking until dissolved in the butter. Whisk in the milk, julienned sage leaves, pinch of cayenne and season with salt and pepper and cook until thick and bubbly. Remove from the heat and begin assembling the dish!
6. Place the pork chop in the center of the skillet, spread the fried potatoes and sage leaves around, grab a fork, a glass of wine and enjoy!