Sauteed Goat T-Bone Loin Chops with Pecorino and Toasted Almonds

In a Hurry, Fit for Company

The crispy texture of the toasted flavored bread crumbs makes a delicious topping for steaks or chops, whether lamb, goat, pork, beef, or veal. The crumbs can also be sprinkled over slices of roasted meat. If the flavor of pecorino cheese is too strong for you, substitute Parmigiano-Reggiano. You can make the crumbs up to several hours ahead.

Serves 4

INGREDIENTS:

• 8 1¼–1½-inch-thick goat T-bone loin chops (4–6 ounces each)
• Salt and freshly ground black pepper
• 4 teaspoons chopped fresh sage
• 2 teaspoons chopped fresh mint
• 3 tablespoons olive oil
• ¼ cup finely chopped shallots
• 1 tablespoon chopped garlic
• 1 cup dry white wine
• ½ cup homemade beef stock or canned low-sodium chicken broth
• Pecorino and Toasted Almond Bread Crumbs
• ¼ cup olive oil
• 1 anchovy fillet, minced
• 2 teaspoons finely chopped garlic
• 1 tablespoon chopped fresh sage
• 1 cup soft bread crumbs made from day-old sourdough or other coarse-textured bread
• ¼ cup freshly grated pecorino cheese
• ¼ cup chopped toasted almonds

GARNISH:

1 tablespoon shredded fresh mint leaves

INSTRUCTIONS:

1. Season the chops to taste with salt and pepper and sprinkle with the sage and mint. Let rest at room temperature for 30 minutes to 1 hour to allow the seasoning to penetrate the meat, or wrap the chops in plastic wrap and refrigerate overnight.
2. Heat the oil in a large skillet over medium-high heat. Add the chops and sear for 3 to 4 minutes per side; you may have to do this in batches. Remove the chops to a platter. Reduce the heat to medium, add the shallots and garlic, and cook for 1 minute. Add the white wine and bring to a boil, scraping up any browned bits
   from the bottom of the pan. Boil for 2 to 3 minutes, then add the stock and chops. Reduce the heat to medium and cook for 5 minutes, or until an instant-read thermometer reads 125°F to 130°F for medium-rare. Set the chops aside, covered loosely with aluminum foil, to rest while you make the bread crumbs.
3. Bread crumbs: Heat the oil in a medium nonstick skillet over medium heat. Add the anchovy and garlic and cook, stirring, for 1 minute, making sure the garlic does not brown. Stir in the sage and cook for 1 minute more. Stir in the bread crumbs and cheese and cook, stirring, for 3 to 4 minutes more, or until the crumbs
   are nicely golden. Stir in the almonds. Set aside.
4. To serve, arrange the chops on a platter and drizzle over the pan juices. Scatter the bread crumbs over the top and sprinkle on the mint.

ALTERNATIVE CUTS:

• Lamb or veal rib or loin chops; pork rib or loin chops; goat rib chops; or lamb or goat shoulder chops (cook, covered, for 15 minutes in the stock).