Pork Chops with Butter and Sage (Costolette al burro e salvia)

Name: Pork Chops with Butter and Sage (Costolette al burro e salvia)
Yield: 4
Ingredients: 4 pork chops (450 g); 1 tablespoon salt; 1/4 teaspoon black pepper; 1/4 cup butter (50 g); 5 sage leaves, chopped or 1/2 tablespoon dried sage

1
4 pork chops (450 g)
2
1 tablespoon salt
3
1/4 teaspoon black pepper
4
1/4 cup butter (50 g)
5
5 sage leaves, chopped or 1/2 tablespoon dried sage

Ingredients

1
4 pork chops (450 g)
2
1 tablespoon salt
3
1/4 teaspoon black pepper
4
1/4 cup butter (50 g)
5
5 sage leaves, chopped or 1/2 tablespoon dried sage

Directions

1
Using a meat mallet, pound the pork chops until they are thin and even
2
Season with salt and black pepper and set aside
3
In a medium skillet, melt the butter over low heat
4
Add the sage and cook until fragrant (approximately 1 minute)
5
Increase the heat to high, add the pork chops and cook for 1 minute per side
6
Reduce the heat to low and cook until the meat is tender (about 15 minutes)
7
Transfer to a serving dish and serve
8
440 calories per serving
9
Medium-bodied red wine with moderate tannins, such as Chianti Colli Fiorentini 96 or Redondo 96