Our Pairing Guide

Garlic Sage Pork Chop paired with a Cabernet Franc


  • 4 thick bone-in pork rib chops
  • 12 sprigs sage
  • 8 garlic cloves, peeled and smashed (not diced)
  • 3 tbsp of butter
  • 3 tbsp of vegetable oil
  • Sea salt and freshly ground black pepper (to taste)


  1. Heat oil in large skillet over medium high heat
  2. Season pork chops to taste on both sides with salt and pepper
  3. Place pork shops in the skillet and cook for 8-10 minutes, turning every minute or so until chops are deep golden brown
  4. Add garlic and sage, cook for a minute
  5. Remove the skillet from the heat and add butter
  6. Let butter melt in the skillet and mix it around with garlic and sage
  7. Transfer pork chops to a cutting board and let them rest for 5 minutes
  8. Serve pork chops and drizzle the juices over it
  9. Top with 2 garlic cloves and 2 sage leaves each
  10. Enjoy with a bottle of Cabernet Franc!

Side Suggestions

  • Creamy polenta
  • Sautéed mushrooms