Mangalitsa pork chop cooked in foaming butter with sage and capers
Recipe

Mangalitsa Pork Chop, Sage, Capers and Brown Butter

Four ingredients and one pan. The whole thing rests on keeping the butter foaming rather than burning.

Home/Mangalitsa Pork Chop, Sage, Capers and Brown Butter
Serves
2

Ingredients

  • 2 Mangalitsa pork chops
  • 2 dessert spoons of capers
  • 15 to 18 sage leaves
  • 160g unsalted butter

Method

  1. Score the rind and fat along the edge of the chop.
  2. In a frying pan on a moderately high heat, add some oil and start to fry the pork chop.
  3. When the first side has started to colour turn it over and add the butter, which will foam up as it melts. You will need to reduce the temperature a little to keep the chop frying in foaming butter.
  4. When the second side is coloured turn it over and add the capers and sage leaves.
  5. Check the seasoning and serve the chop with the capers, sage and butter garnish.

by Robin Read of The Counter Home Edition