Pork and sage are one of those winning combinations that is comfort food at its best. Sage’s pungent and faintly peppery flavor is a natural at pairing with fatty meat, especially pork, for the same reasons it’s sublime in brown butter. So for dinner last night, we did both: Pan-fried pork chops with sage leaves, and roasted sweet potatoes with sage brown butter. While the sweet potatoes were roasting, we pressed sage leaves into pork chops, and pan-fried them.
Meanwhile, we browned a little butter, some minced garlic and sage leaves in a small cast-iron skillet. [Note: sage is great at cutting through the richness of butter—or better yet, pressed into a grilled cheese sandwich—because it acts as an herbal digestive.]
When the sweet potatoes were finished roasting, we coarsely mashed them and drizzled with garlicky sage brown butter. Glasses of earthy Oregon Pinot Noir were the finishing touch.