Raise the heat to medium high, lay the chops in the foaming butter and cook for 6–7 minutes on each side for ... crisp sage leaves and Dijon mustard. When frying the pork, to test if it is ...

In a small bowl, combine the dried thyme, sage, paprika, onion powder, garlic powder, salt and pepper. Set aside. Then, with clean hands, rub the pork chops on all sides with the mustard.

dried sage, garlic powder, brown sugar, black pepper, and oil. Stir until the ingredients are well combined. Rub the marinade ...

Preheat the oven to 220°C/Gas Mark 7. Finely chop the sage leaves, rosemary, fennel leaves and flowers together. Butterfly the pork with a sharp knife to open it out to twice the length.

I’m not much of a pork eater, so I haven’t cooked ... Repeat with the remaining chops. Season on both sides with salt and pepper. 3. One at a time, coat the cutlets on both sides ...

Season the chops ... fat side down in a pan. Cook gently to render the fat. Bash the garlic and add to the pan. Cook on both sides for about 4 minutes each side. Add the butter and sage leaves ...

With cold weather clinging stubbornly to central Wisconsin, many of us are itching to fire up the grill and bring a little ...