SAGE RUBBED PORK CHOPS WITH WARM APPLE SLAW
NOTE: To make this quicker and easier you can use one 16-ounce bag of pre-shredded carrots and cabbage, called "Slaw Mix" instead of starting with whole cabbage and carrots. This dish can also be a one-pot-meal if you need to swap around. Just serve with some nice brown bread or whole-grain or whole-wheat bread.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).
- Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.
- Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.
- To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.
SAGE PORK CHOPS WITH CIDER PAN GRAVY
A creamy sauce flavored with apple cider and sage makes for a quick and tasty weeknight dinner. If you like, serve these lightly seasoned chops with couscous, rice or noodles.-Erica Wilson, Beverly, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chops with salt and pepper; rub with sage. Dip in flour to coat lightly., In a large skillet, heat butter and oil over medium heat; brown chops on both sides. Remove from pan., Add broth and cider to skillet; bring to a boil, stirring to loosen browned bits from pan. Add cream; cook and stir until thickened. Reduce heat to medium. Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes; sprinkle with parsley.
Nutrition Facts : Calories 449 calories, Fat 32g fat (13g saturated fat), Cholesterol 119mg cholesterol, Sodium 478mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.
ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC
Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.
Provided by Marco Canora
Categories Father's Day Christmas Dinner Roast Pork Garlic Rosemary Sage Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
- Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
- Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
- Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
- Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
- Chef's notes:
- If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
- If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.
SAGE PORK CHOPS
With little effort and just one skillet, you'll get big applause for 15-minute pork chops. This recipe comes to us from Lisa Saffian of Burbank, California.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Number Of Ingredients 8
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.
SAGE-RUBBED PORK CHOPS WITH WARM APPLE SLAW
A fresh take on a classic combination - pork, apples and cabbage. A bag of coleslaw mix can be used instead of the cabbage and carrot - a time-saver. By chef Ellie Krieger for USA Weekend magazine.
Provided by duonyte
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chops: combine the sage, garlic, salt and a few grinds of fresh black pepper in a small bowl. Rub all over the chops and let them stand at room temperature for ten minutes.
- Heat the oil in a large non-stick frying pan over medium-high heat. Add the chops and brown, 1 to 2 minutes per side. Transfer to a plate.
- Slaw: Wipe out the frying pan, add fresh oil and heat over medium heat.
- Add the onion, apple and sage and cook, stirring a few times, until softened and golden brown, 4 to 5 minutes.
- Add the cabbage, carrot, vinegar and salt and continue cooking until the veggies start to soften, about 4 to 5 minutes.
- Add the broth to the pan, then return the chops, burying them in the vegetables.
- Cover and cook just until the chops have a slight blush in the center - loin is lean and should not be overcooked - about 5 to 7 minutes longer.
- To serve: arrange the warm slaw on plates, and top with a pork chop and pan juices.
Nutrition Facts : Calories 316.3, Fat 12.2, SaturatedFat 3.2, Cholesterol 70.1, Sodium 742, Carbohydrate 24.3, Fiber 6.6, Sugar 13.7, Protein 28.7
HERB-RUBBED PORK CHOPS
When company's coming and time is short, Sharon Denton in Mount Airy, Maryland relies on this surefire recipe. "It's healthy, economical and so easy to fix. I just love it," she says. But the best recommendation of all? "I've never served these chops without being asked for the recipe!" TASTY TIP: Sharon likes to serve her tasty pork chops with onion-flavored rice, green beans and marinated tomatoes for a fast, fresh and delicious summer spread!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the parsley, marjoram, sage, garlic powder, salt and pepper. Brush both sides of pork chops with 1 teaspoon oil; rub with herb mixture., In a large nonstick skillet, cook chops in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm. Add broth and sherry or additional broth to skillet, stirring to loosen browned bits. Bring to a boil. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until a thermometer reads 160°. Serve chops with pan juices.
Nutrition Facts : Calories 221 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 282mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
SAGE-RUBBED PORK CHOPS
Make and share this Sage-Rubbed Pork Chops recipe from Food.com.
Provided by KathyP53
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine 1 tbsp of extra virgin olive oil with the chopped sage, coarsely ground black pepper and 1 tablespoons plus 1 teaspoons salt. Rub mixture all over pork chops and allow to stand for 30 minutes.
- Preheat oven to 400 degrees. In a large oven-proof skillet, heat 1 tablespoons of extra virgin olive oil until shimmering. Add the chops to the skillet and cook over moderately high heat until browned, 3 minutes per side. Transfer skillet to the oven and roast for 5 minutes, until an instant read thermometer inserted into the thickest part of the meat, nearest to the bone, registers 145 degrees. Transfer chops to a plate to rest for 10 minutes.
- Meanwhile, in a medium skillet, heat the remaining 1 tablespoons of oil. Add the sage leaves and cook over moderate heat until crisp, about 1 minute per side.
- Put a port chop on each plate. Garnish with the fried sage leaves and serve.
Nutrition Facts : Calories 933.2, Fat 60.2, SaturatedFat 12.1, Cholesterol 263.1, Sodium 2579.7, Protein 92
PARMESAN SAGE PORK CHOPS
This easy pork chop dish has a crunchy and delicious coating made with Parmesan cheese, sage, and lemon peel.
Provided by MissaLissa
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 40m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 526.8 calories, Carbohydrate 37.7 g, Cholesterol 155.3 mg, Fat 28.9 g, Fiber 2.1 g, Protein 28.6 g, SaturatedFat 10.8 g, Sodium 1342.2 mg, Sugar 1.9 g
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