Boneless Pork Chops With Sage Cream - cooking recipe

Ingredients

1 lb boneless pork chop, 3/4-inch-1-inch thick, trimmed of fat
2 cups milk
1 teaspoon salt
2 green onions, minced
10 sage leaves, roughly chopped
4 tablespoons olive oil, extra-virgin
2 tablespoons white wine
1 tablespoon Dijon mustard
1/2 lb Baby Spinach
1 1/2 cups panko breadcrumbs
2 tablespoons vegetable oil
salt & pepper

Preparation

Place trimmed pork chops in a large, shallow casserole.
Combine the milk and salt and pour over the chops.
Refrigerate for at least 1 hour (maximum 4.) Turn once during the brining.
Combine the green onions, sage, olive oil, white wine, mustard and a pinch of salt and pepper in a food processor.
Process until it's as creamy as your machine will manage. Set aside.
Combine the bread crumbs with a scant teaspoon of salt and plate.
Drain chops one at a time, letting the milk drip off, then press each side in the bread crumbs.
In a large skillet, heat the vegetable oil over medium-high heat.
Fry the chops MAXIMUM 3 minutes per side. Don't crowd the pan; you may have to do a second batch.
Serve the pork on top of a generous handful of undressed baby spinach (looks great on wooden boards.).
Either drizzle the sage cream over the meat and spinach with a spoon or serve each person a small ramekin portion on the plate.