#WIAW Sage Pork Chops and Goat Cheese Potatoes

My Husband’s parents got us a subscription to Bon Appetit magazine, and I decided to try a few of the recipes this week.

The winner?

Pork Chops and Potatoes Gratin

Sage Porkchops (2)

I cooked the pork using a new method according to Bon Appetit’s recipe: Medium high heat, turning every minute until cooked through, about 8-10 minutes. Traditionally, I am terrible at cooking animal protein. Always overdone or underdone… rarely right on temperature. So I was super nervous using this method.

Sage Porkchops (1)

BUT. It was super good.

Seasoned with salt and pepper. Seared in olive oil. Covered in garlic sage butter. Rich and filling and delicious.

The potatoes weren’t half bad either.

Sage Pork and Goat Cheese Potatoes (2)

The recipe called for some fancy goat cheese that I could not identify or find. Goat cheese is hard to find in cow land.

I used a goat cheese Gouda that seemed to do the trick. I also switched the original recipe’s Russet potatoes for red potatoes and used Italian herbs, salt and pepper with a little olive oil.

I recommend not only eating this food, but also getting a subscription or a newsletter to Bon Appetit magazine.

Other than books, magazines about food are the best reading material in the world.