Creamy Mustard Sauce and Brown Butter Sage leaves compliment the mild flavoured pork. Sauce and sear in the same cast iron skillet to gently infuse the pork with sage.
We have cooked with wine before, but never with gin. This very soft and buttery sauce is drizzled around crispy chicken rather than on top of it. Meyer lemons are sweeter; if that can be said of a lemon.