Sage-Stuffed Pork Chops

By David Bowers
Published: August 20, 2010
I love having fresh sage outside my back door. I think it's an under-utilized herb in American cooking. Most of us use a little sage to season our stuffing in the Thanksgiving turkey, or as part of a blended "poultry seasoning" to sprinkle over a chicken before roasting. It usually resides, a dull gray-green, crushed or ground, in a jar in the back of the cabinet.

But when you have fresh sage for cooking, it's a much more vibrant, exciting flavor - yet somehow still milder, less overpowering than the dried leaves. In Italy, cooks commonly deep-fry fresh sage leaves in a little sizzling olive oil as a garnish. You can even serve them as a nibble to go with pre-dinner drinks. But that's a little fussy for my kind of guy cooking. What I like is to stuff it into slits on a pork tenderloin along with slivers of garlic.
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