- 4 pork loin chops
- 2 T olive oil
- 200 g butter
- Fresh sage, a small bunch
Season the pork loin chops with sea salt and freshly ground black pepper, to taste and pan-fry in olive oil over a medium to high heat for 3–4 minutes a side.
Add the butter to the pan for the last 2–3 minutes of cooking. Cook until the butter is melted and bubbling.
Add a small bunch of fresh sage and cook until the sage is crisp and the butter is dark golden brown.
Cook's note: This fast weeknight favourite needs only a little extra love and attention to achieve crispy-edged, buttery-browned, juicy-pink perfection. Bravo!