Description
An easy one-skillet dish with huge flavor!
Ingredients
- 1 Tablespoon Olive Oil
- 4 Tablespoons Butter, Divided
- 2 whole Bone-in Pork Chops, About 1/2 Pound Each
- Salt
- 1 whole Small Onion, Diced
- 2 whole Large Carrots, Cut Into Chunks
- 3 cloves Garlic, Minced
- 1 teaspoon Cumin
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Ground Allspice
- 1 can (15 Oz. Size) Chick Peas, Drained
- 1 can (28 Oz. Size) Whole Tomatoes In Juice, Lightly Crushed With Your Hands
- 12 whole Fresh Sage Leaves
- Crusty Bread For Serving
Preparation
Preheat a large ovenproof skillet to medium-high heat and the oven to 400ºF.
Add olive oil and 2 tablespoons of the butter to the skillet. When skillet is very hot, add pork chops and sprinkle with salt. Sear chops for about 2 minutes on each side until brown, then remove from skillet.
Add onion, carrot, and garlic to the skillet with a sprinkle of salt. Stir for 2 minutes to soften them just slightly, then add spices, chick peas, and crushed tomatoes in their juices. Stir mixture and taste the pan juices; add more salt to your preference.
Nestle pork chops back in the skillet, turn heat off stove, and place entire skillet in the oven. Roast for 20–30 minutes until carrots are soft, then remove from oven to rest.
While pork and vegetables are roasting, fry sage. Heat remaining 2 tablespoons of butter in a small skillet. When butter melts, swirl it in the bottom of the pan until it browns just slightly. Add sage leaves to the skillet and fry for 90 seconds until they turn dark green and crinkle at the edges. Remove the sage from the skillet to paper towels. Reserve the browned butter for drizzling.
When pork has cooked and rested out of the oven for about 5 minutes, taste the sauce and add more salt if needed. Serve pork chops with some of the veggies and crusty bread. Drizzle each plate with brown butter and top with crispy sage leaves right before serving. Enjoy!
