How to Make Ultimate Crispy pork with brown butter and sage

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, crispy pork with brown butter and sage. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Crispy pork with brown butter and sage is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Crispy pork with brown butter and sage is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have crispy pork with brown butter and sage using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Crispy pork with brown butter and sage:

1. Get 6 pork loin chops, boneless
2. Take 1 cup flour
3. Make ready 2 large eggs
4. Prepare 1 cup panko breadcrumbs
5. Get 1/2 cup unsalted butter
6. Take 8 fresh sage leaves
7. Get Juice of half a lemon

Instructions to make Crispy pork with brown butter and sage:

1. Sandwich the chops between two sheets of cling film. Use a heavy pot or rolling pin to flatten them. If you're starting with thin-cut chops, you'll want to pound them until they're about half their original thickness. Season the chops lightly with salt and pepper.
2. Separate the flour and panko into separate dredging stations. For the eggs, whisk them in a large bowl with a few tbsp water. Season all three dredges lightly with salt and pepper.
3. Add a large splash of veg oil to a large nonstick pan on medium heat. Coat the chops first in the flour, then the eggs, then the panko. Shake off any excess dredge and fry the chops in batches for 2 minutes per side. Remove the chops to a wire rack.
4. Wipe the pan clean with some paper towel. Add the butter and let cook until the butter's melted, browned, and has slowed foaming. Add the sage leaves and fry for 1 minute until they're crisp. Finish with a squeeze of lemon and a dash of salt and pepper. Plate the chops, then pour over the sauce.

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