Rachael Ray Every Day

Gallery

Credit: Photography by Joseph De Leo

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°.

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  • Heat a cast-iron skillet over medium-high. Season the chops with salt and pepper. Add a fat drizzle of oil to the pan; swirl to coat the bottom of the skillet. Cook the chops until browned on both sides, then hold with tongs to brown the edges, 6 to 8 minutes total; transfer to a plate. 

  • Reduce the heat a bit, add the butter to the skillet and let it melt. Add the sage; cook until crispy and the butter browns, about 2 minutes; transfer to paper towels. Add the shallots and garlic to the butter and cook, stirring often, until aromatic, 1 to 2 minutes. Stir in the vinegar, then the stock. Add the beans; season. 

  • Return the chops to the skillet. Roast in the oven until an instant-read thermometer inserted horizontally into the chops registers 140°, 10 to 12 minutes.

  • In a large bowl, toss the arugula, fennel and Parm; dress with the lemon juice and olive oil. Season with salt.

  • Arrange the chops on plates. Top with the bean mixture and garnish with the fried sage leaves. Serve with the salad.

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