Brown Butter Sage Pork

This is an extremely easy recipe which can be prepared in minutes. The original recipe uses skinless chicken breasts, but I opted for pork fillet. Don’t be shy with the sage and serve with your starch of choice.

The original recipe can be found here.

You will need the following ingredients:


  • 900g pork fillet, cut into 1cm slices across
  • 200ml quality pork (or chicken) stock
  • 12g fresh sage leaves (a big handful), only leaves
  • 1 juiced lemon
  • 8 Tbsp ghee / butter (I prefer the ghee as the smoking point is higher)
  • 100ml all-purpose flour
  • Salt and freshly ground black pepper
  • Additional fresh sage leaves for garnish (not to be fried)
All the ingredients needed


Season the pork medallions on both sides with the salt and pepper.

Seasoned pork

Place the flour in a bowl, dredge each piece and shake afterwards to remove any excess flour. Set aside.

Heat 4 tablespoons of ghee / butter in a heavy skillet over medium heat and brown each piece of pork for about 2 – 3 minutes a side. Do this in batches if need be. Remove the chicken and set aside.

Add the rest of the ghee / butter and fry the sage leaves for about 3 minutes. Remove and set aside.

Deglaze the skillet with the lemon juice and stock, turn the heat down to low and let it simmer for 5 minutes.

Adjust the taste with the salt and pepper.

When the sauce starts to thicken, return the pork and sage and stir through.

I served this with homemade pappardelle and topped it with fresh sage leaves.

Our wine of choice for this dish was a 2019 Ashton Winery Chardonnay – Limited Release. It paired beautiful with this dish.

Ashton Chardonnay

Here are the tasting notes and technical analysis: