Sage Stuffed Pork Chops a Dinner for Any Season

I heard someone say recently that pork chops are a winter food. Really? I never really thought about it. I suppose one could classify them as winter comfort food but I have to tell you that if a sage stuffed pork chop was put on my plate in June, I am not about to send it back to the kitchen.

One of my favorite ways to prepare pork chops is to stuff them with a fresh sage, shallots, salt and pepper mixture. Chops have to be about an inch thick to pull this off. Once they are stuffed, dust them lightly with Panteago breader (yes you can buy this exclusively at Culina) mixed with finely chopped pecans. Bake in a clay roasting pan (we at Culina prefer Emile Henry) at 350 degrees until tender, remove the lid and quickly broil to crisp the pecans. Chops can also be grilled - just forgo the breader. For sides, try fresh grilled artichoke hearts (you do have to steam them first - steam them in foil on the grill or in a steamer) and individual gratin dish servings of potatoes Lyonnaise.

Here is a menu that I served to some friends visiting from Paris. It was a smash success!

Starter: goat cheese french toast (a fresh French baguette cut into three inch slices - cut a pocket into one side and fill with goat cheese, dip in an egg wash and cook in skillet, just like any other French toast. Melt truffle butter and drizzle lightly over each piece and serve. NOTE: Truffle butter is one of those wonderful little flavors that can quickly over power a dish. An eighth of a teaspoon is sufficient. I have also sauteed mushrooms and shallots in a 1:3 ratio of truffle oil to olive oil, added a tablespoon of butter and drizzled it over the French toast. The mushrooms are really yummy spooned on the side.

Salad(must have greens): Simple baby spinach and mache with fresh pomegranate seeds, flakes of freshly grated Parmesan , topped with a walnut oil vinaigrette.

Finish with my favorite dessert: Strawberries Devonshire. This is a simply elegant dessert which I love to serve in red wine glasses. Fresh strawberries, brown sugar and liqueur topped with Devonshire cream. If you are really feeling cheeky - use Godiva chocolate liqueur instead of Grand Marnier.

There you have it! Everything in this menu can be purchased at the Farmer's market or local farms.