Sage and Walnut Roasted Porkchop

By • December 28, 2011 0 Comments

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Author Notes: Preheat your oven to 375F and place an ovensafe pan inside to temper. Season your porkchop with salt and pepper, and press a sage leaf onto one side of the porkchop. Take the tempered pan (carefully) out of the oven and set on a low-medium flame and place face down into a dry hot pan. Allow some light carmelization on the face down side before turning over and allowing the other side to reach same color (about 3.5 - 4 mins) then add walnuts lightly handcrushed into the pan and place in the oven. In about 15 minutes check the porkchop, testing with a sharp knife by placing into the center of the porkchop and feeling the knife, should feel like warm bathwater for medium rare, leave 3 mins longer to have medium and 3 more to be well. Pull pan out of oven and add two tablespoons of butter to the pan and add another fresh sage leaf and garlic clove (skin on). Baste with butter and sage leaf until you have a simple pan sauce and serve. B34NS


Serves 1 portion

  • 3/4 pound Thick cut Porkchop
  • 2 Sage Leaves
  • 1 handful Walnuts
  • 2 tablespoons Butter
  • 1 Clove Garlic Skin On
  1. in description its that easy.

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