Ingredients
4 pork chops, cut from the rack, bone in & not too lean - for flavour
MARINADE
1 lemon, juice and rind of
5 sage leaves
2 tbsps olive oil
1 taste salt and black pepper
WHITE WINE AND CAPER SAUCE
1 tbsp olive oil
1 butter, knob of
1 tbsp capers, drained
4 garlic cloves, chopped
1 white wine, glass of
250ml stock or reserved pasta water
1 tbsp Dijon Mustard
1 tbsp crème fraîche
400g tagliatelle, cooked and kept warm
Overview
Lovely simple supper but be careful where you buy pork chops, they can be tough because some outlets sell them too fresh, so get them from a good craft butcher who ages the meat. I like to marinate the pork overnight, or longer if possible.
Method
- Place the chops in a deep dish with the lemon juice, rind, sage leaves, olive oil and seasoning, leave to marinate for a few hours or overnight.
- To make the sauce – heat the olive oil in a deep pan add the butter and capers and sauté the capers for a minute, stir in the garlic and wine, bring to the boil and reduce by half, add the stock or pasta water, stir in the mustard and crème fraiche and simmer for a few minutes until the sauce begins to thicken, taste for seasoning.
- Cook the chops on a heavy cast iron grill pan approx 5-6 mins on each side.
- To serve – place the pasta on deep plates, cutlet on top and pour the sauce over the pork.
- A bowl of lightly cooked spinach would be perfect as a side dish.