How to Make Favorite Crispy pork with brown butter and sage

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, crispy pork with brown butter and sage. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Crispy pork with brown butter and sage is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Crispy pork with brown butter and sage is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook crispy pork with brown butter and sage using 7 ingredients and 4 steps. Here is how you cook that.

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

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