Fried sage leaves add a deeply herbal note to this tangy salsa verde. It's a great condiment to serve with grilled chicken, fish and pork, and it can be tossed with pasta, too.
Plus: More Grilling Recipes
Grapeseed oil, for frying
1/2 cup sage leaves
1/2 medium shallot, minced
1 tablespoon red wine vinegar
3/4 cup extra-virgin olive oil, plus more for brushing
1 cup lightly packed parsley leaves, finely chopped
2 tablespoons minced celery heart with leaves
1 tablespoon capers, rinsed, drained and minced
1 1/2 teaspoons minced thyme
Four 3/4-pound, bone-in pork rib chops, about 1 inch thick
How to Make It
In a small saucepan, heat 1/4 inch of grapeseed oil until shimmering. Add the sage and fry over moderate heat, stirring, until the sizzling stops and the leaves are crisp, 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
In a medium bowl, whisk the shallot with the vinegar and let stand for 5 minutes. Whisk in the 3/4 cup of olive oil, the parsley, celery, capers and thyme and season with salt and pepper.
Light a grill or preheat a grill pan. Brush the pork chops with olive oil and season generously with salt and pepper. Grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted near the bone registers 135°, 12 to 14 minutes. Transfer the chops to a platter and let rest for 5 minutes. Stir the fried sage leaves into the salsa verde and serve with the pork chops.
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