This compound butter is great on lamb or chicken, too. Or try it on crusty hot bread.
Recipe information
Yield
Serves 4
Ingredients
8 tablespoons (1 stick) butter, room temperature
1/2 small red onion, chopped
2 teaspoons dried rubbed sage
4 large garlic cloves, chopped
1/4 cup chopped fresh parsley
1 tablespoon olive oil
4 3/4 inch-thick pork loin chops
Preparation
Step 1
Heat 1 tablespoon butter in heavy small skillet over medium-low heat. Add onion and sage and sauté 4 minutes. Add garlic and cook 30 seconds. Transfer onion mixture to bowl. Cool slightly. Add remaining butter and stir to combine. Mix in parsley. Season to taste with salt and pepper. Place butter on piece of plastic wrap. Roll up into log and refrigerate. (Butter can be prepared up to 2 days ahead).
Step 2
Heat oil in heavy large skillet over medium heat. Season pork with salt and pepper. Cook until pork is cooked through, about 6 minutes per side. Transfer to plates. Cut butter into 1/4-inch slices. Top pork with butter.
