Côtelettes de Porc au Sauge

Name: Côtelettes de Porc au Sauge
Yield: Serves 4
Cuisine: France
Ingredients: 1 teaspoon finely-chopped onion; 4 thick pork chops; olive oil or lard, for frying; sautéed sliced apples; sautéed sliced potatoes; salt and freshly-ground black pepper; salt and freshly-ground black pepper; fresh breadcrumbs; olive oil or lard, for frying; 1 teaspoon finely-chopped parsley; generous pinch crumbled sage (about 2 leaves); generous pinch crumbled sage (about 2 leaves); 1 egg

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

4 thick pork chops
1 teaspoon finely-chopped onion
1 teaspoon finel

Europe
France
Main course
Mediterranean

Method

Combine finely-chopped onion, parsley, crumbled sage and egg in a bowl. Beat well; season to taste with salt and freshly-ground black pepper. Trim excess fat from 4 good-sized pork chops and dip in this mixture several times. Drain well and dip in fresh breadcrumbs, pressing them well in. Allow to stand for 30 minutes. Fry breaded chops in oil or lard. Serve immediately with sautéed apples and