Pork Chops With Sage Garlic Butter Recipes

Steps:

• Combine the sugar and 1/4 cup salt in a shallow bowl; whisk in 3 cups water. Pierce the pork all over with a fork, then add to the bowl and soak 10 minutes. Remove and pat dry.
• Put the flour on a plate. Season the pork with pepper, then dredge in the flour. Heat the olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, undisturbed, until golden on the bottom, 5 minutes. Add the sage to the skillet; flip the pork chops so they rest on top of the sage. Scatter the garlic, lemon slices and pepperoncini around the pork. Cook, undisturbed, until golden on the other side, about 5 more minutes.
• Add the tomatoes, chicken broth and 1/2 cup water to the skillet and reduce the heat to medium low. Simmer, flipping the pork halfway through, until the liquid is reduced by half and the meat is tender, about 15 minutes. Serve with the couscous; top with the parsley.

Steps:

• Heat 1 tablespoon butter in heavy small skillet over medium-low heat. Add onion and sage and sauté 4 minutes. Add garlic and cook 30 seconds. Transfer onion mixture to bowl. Cool slightly. Add remaining butter and stir to combine. Mix in parsley. Season to taste with salt and pepper. Place butter on piece of plastic wrap. Roll up into log and refrigerate. (Butter can be prepared up to 2 days ahead).
• Heat oil in heavy large skillet over medium heat. Season pork with salt and pepper. Cook until pork is cooked through, about 6 minutes per side. Transfer to plates. Cut butter into 1/4-inch slices. Top pork with butter.

Steps:

• Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
• Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 7x11-inch baking dish.
• Mix flour, salt, and ground pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, and lemon peel in a shallow dish. Gently press pork into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack.
• Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
• Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.

Steps:

• Combine the salt, onion powder, garlic powder, white pepper, dry mustard, sage , cumin, and thyme in a small bowl; mix well.
• Sprinkle each side of the chops with 1/4 teaspoons of the seasoning mix.
• Rub the seasoning into the chops with your fingertips.
• In a pie plate, combine the flour and the remaining seasoning mix and coat the chops on both sides. Shake off the excess.
• In a large skillet, heat the oil. Cook the chops over medium heat for 4-5 minutes per side or until golden brown.
• Drain on paper towels.
• Place on serving platter and set aside.
• Meanwhile, in a 1 quart saucepan, heat the butter until almost melted. Add the garlic and cook over medium-high heat for 2-3 minutes or until the foam on the surface is light brown.
• Stir in the parsley, hot pepper sauce, lemon juice, and black pepper.
• Cook until the sauce is lightly browned and immediately drizzle over the pork chops.

Steps:

• preheat oven to 425F degrees.
• Mix in bowl, bread crumbs, grated parmesan cheese, dried rubbed sage and grated lemon peel.
• Then, on a plate put flour seasoned with salt and pepper; coat chops with flour.
• Dip in egg.
• Then dip in bread crumb mixture.
• Melt butter and olive oil in a oven-proof skillet.
• Brown chops until golden.
• Transfer to oven and bake until meat thermometer says 150 degrees, about 20 minutes.

Steps:

• Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
• Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.