Ingredients

• ½ c fresh lemon juice
• 4 center cut boneless pork chops
• 2 TBL Sendik’s extra virgin olive oil
• 20-40 fresh sage leaves
• 2 cloves garlic, finely chopped
• ½ c Sendik’s olive oil
• ½ tsp salt
• ½ tsp pepper

Directions

1. In a large shallow pan combine, lemon juice, extra virgin olive oil, garlic, salt & pepper. Whisk together. 
2. Trim excess fat off chops or ask your Sendik’s butcher to do it.
3. Place chops in marinade and coat evenly. Chops should be in a single layer.
4. Cover and refrigerate for at least one hour. Turn occasionally.
5. Remove chops from refrigerator. Pat dry and let sit until room temperature
6. Clean sage and combine with olive oil in a small sauce pan. Set aside
7. Place chops on grill and drown approximately 8 minutes, turning once.
8. While chops rest, place the pan with the sage leaves on high and fry until bubbling, crisp and golden brown about 4/-5 minutes.
9. Using a slotted spoon remove sage from oil and place on top of each chop. Serve immediately.

Serve with steamed artichokes and clarified butter or roasted yams topped with butter, brown sugar and diced tomatoes.