- 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
- Kosher salt
- Four 3/4-pound, bone-in pork rib chops, about 1 inch thick
- 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.
Pair herbed meat dishes with Cabernet Franc from France's Loire Valley, which has an herbal edge.
Contributed By Photo Published June 2014