The Next Best Thing

Welcome to National Baby Back Ribs Day! Guess what? We aren’t making ribs. No, it’s gonna be pork chops instead. What can I say? It’s still a pork recipe.

Let me ask you something – do you ever wander about having an argument with yourself? Sometimes my arguments are in my head – voices only I can hear. Other times (but only when I’m alone) I will argue out loud. Once I was having a discussion in with myself in my head and I wandered outside to the trash bin, then back into the house again. Hubby was standing in the doorway and asked “Who were you talking to?” That’s when I realized the discussion went from non-verbal to rather animated. “Just me.” I answered. In the years we’ve been married, he has gotten use to my little bouts of insanity. I talk with the appliances in the house, especially our old washing machine. It needs all the encouragement it can get at this stage in its life. And I thank the Side-By-Side Refrigerator-Freezer in our kitchen for not tossing ice cubes on the freshly mopped floor. There are countless reasons why I love my husband as I do. Our shared faith and values is one. The fact that he let’s me be a little nuts is another.

Now on to the kitchen! When we got back from our week along the Oregon Coast the first thing we did was to check on the garden. Our Salsa Garden has a soaker hose set to a timer, so we knew as far as the watering was concerned, it would be fine. There were a ton of tomatoes and peppers to harvest.

The herb garden was another story. It’s in a different section of the yard with no water spigot nearby to set up auto watering. We flooded the raised bed of the herbs before leaving and hoped for the best. They were a bit droopy, and the dill had gone to seed. But with a good watering upon our return most of the herbs are fine. The two types of sage are really taking over the bed. And that’s when a light came on – we’ve got some thin bone-in pork chops in the freezer. Let’s make Sage Pork Chops!

This recipe called for dried sage to be rubbed into the chops. I love buttery fried sage leaves. So it occurred to me if I fry the leaves, then crumble them nicely that would be an awesome substitute to dried leaves. And I was right.

Happy It’s Not Baby Back Ribs Day! Enjoy.

Sage Pork Chops with Cider Pan Gravy
12 to 14 Sage Leaves
8 tablespoons Butter
1/4 cup Flour
Salt to taste
Black Pepper to tste
3 bone-in Pork Chops, thin cut
1/2 cup Chicken Stock
1/2 cup Apple Cider
1/4 cup Heavy Cream
Sage for garnish

In a large skillet over medium-high heat melt a stick of butter. When the foam subsides, add the sage leaves and fry until crisp, about 3 minutes. Using a slotted spoon transfer the sage to paper towels to dray. Season sage with a pinch of salt. Set skillet with sage butter aside.

Place flour in a pie tin or shallow bowl. Season with salt and pepper, set aside.

Once the fried sage leaves have cooled, crumble to create dried sage for the rub. Sprinkle pork chops with salt and pepper, rub with sage. Lightly coat chops in the seasoned flour. Set aside.

Return the skillet to medium heat and warm the butter. Brown pork chops on both sides, about 2 minutes or so per side. Remove chops from the skillet. Drain off excess oil, leaving about a tablespoon or so behind.

Add chicken stock and cider to the skillet; bring to a boil while stirring to loosen any browned bits from the pan. Add cream; cook while stirring until thickened. Reduce heat to medium. Return pork chops to the skillet; let simmer for about 8 minutes. Remove from heat; leave covered and let stand 5 minutes longer.

Transfer chops to a serving platter. Drizzle with pan drippings and garnish the platter with fresh sage.

Buttermilk Garlic Mashed Potatoes
2 lbs Russet Potatoes
2 cups Water
1 cup Chicken Stock
6 Garlic Cloves, peeled
1/2 cup Buttermilk
1/4 cup thinly sliced Green Onions
Kosher Salt to taste
White Pepper to taste

Peel potatoes and cut into 1-inch chunks. In a large saucepan, combine the potatoes, water and broth. Set aside.

Peel garlic, leave whole. Add garlic to the pot with the potatoes. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender.

Meanwhile, in a small saucepan, heat buttermilk until warm. Drain potatoes and garlic; return to the pan over low heat to “dry”. Mash potatoes and garlic together with buttermilk using a potato masher or hand-held electric mixer for creamier potatoes.

Stir in most of the green onions, reserving about 1 tablespoon for garnish. Season with salt and pepper to taste.

Transfer to a warm serving bow. Sprinkle with remaining chopped green onions and serve.

This meal is delicious with cut green beans. Serve and enjoy!

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I, like a green olive tree
in the house of God,
Trust in the mercy of God
forever and ever.