This means I get to focus a bit on fun things, like figuring out how to take pictures again. I am still very much a novice food photographer, and with the last two months being taken up with other things, my beginning skills seem to have flown the coop. I really want to spend a lot more time playing around with my camera again.
These pictures were not taken when I had time to fiddle around with the camera, but just as we were sitting down to dinner. I served these with sides of butternut squash and sauteed peas, but really, they work with just about anything.
I love chops because they are so easy to customize to your own taste. Mild and meaty, pork chops take on flavors exceptionally well. I love to marinate them (or cook them in the sous vide), because they can be rather dry, but oiled chops, as they are here, stay pretty moist, too. This recipe is one of the simplest, but it works because the combination of earthy sage and sharp black pepper just sings on the palate.
- 6 pork chops
- 3 tablespoons oil of choice (leftover bacon drippings are especially excellent)
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 6-8 whole sage leaves
- Rinse the chops; pat dry with a paper towel.
- Coat both sides of the chops with oil. Salt and pepper both sides, then place them on a baking sheet. Top each chop with one or two sage leaves.
- Bake at 400 degrees for 40 minutes, or until chops are lightly browned and tender. Serve immediately.