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Using fresh sage is the key to giving this classic dish lots of flavor in very little time.

This Story Originally Appeared On sunset.com


Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary test

30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat 1 tbsp. oil over high heat in a large frying pan. Add whole sage leaves and fry until crisp, about 30 seconds. Carefully transfer to a paper towel-lined plate (they are quite brittle when fried) and set aside.

  • Season pork cutlets lightly with salt and pepper and spread one side of each with mustard.

  • Reduce heat to medium-high and add butter. When foam subsides, add pork, mustard side down, in a single layer and cook, turning once, until golden brown on both sides, about 4 minutes total. Transfer to a clean plate.

  • Heat remaining 2 tbsp. oil in same pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more. Stir in tomato and cook until it has softened slightly and released some juice, about 3 minutes. Stir in beans, minced sage, zest, 3/4 tsp. salt, and 1/2 tsp. pepper. Reduce heat to low and cook, stirring occasionally, until warm and flavors have melded, about 10 minutes.

  • To serve, set pork on beans and top with whole sage leaves.

  • *To butterfly a pork chop, slice it horizontally with a sharp knife almost all the way through, then open it up like a book.

Nutrition Facts

564 calories; calories from fat 55%; protein 44g; fat 35g; saturated fat 11g; carbohydrates 16g; fiber 5g; sodium 612mg; cholesterol 125mg.