SAGE PORK CHOPS
These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired.
Provided by Tiffany Nixon
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h5m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 0.6 g, Cholesterol 75.2 mg, Fat 7.8 g, Fiber 0.1 g, Protein 20.6 g, SaturatedFat 3.6 g, Sodium 1063 mg, Sugar 0.2 g
BRAISED PORK CHOPS WITH SAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 548 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 77 milligrams, Sodium 1004 milligrams, Carbohydrate 59 grams, Fiber 4 grams, Protein 39 grams
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.
BAKED PORK CHOPS WITH PARMESAN-SAGE CRUST
Steps:
- Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
- Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.
- Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.
ROSEMARY PORK CHOPS
Provided by Kimberly Schlapman
Categories Sauté Kid-Friendly Dinner Pork Chop Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Combine 1/2 cup of the olive oil, the vinegar, rosemary sprigs, garlic, and brown sugar in a large zip-top bag. Add the pork chops to the marinade and seal. Massage the chops in the bag to coat them well. Refrigerate for at least 2 hours to marinate.
- 2. Remove the pork chops from the marinade and pat them dry. (Discard the marinade.) Let the pork chops come to room temperature for 15 minutes. Season with salt and pepper on both sides, then dredge them in flour.
- 3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the pork and pan fry until they're cooked through, 4 to 6 minutes per side. Sprinkle the remaining rosemary on top of the chops at the very end for more flavor.
SAUTEED PORK CHOP WITH SAGE-CIDER CREAM SAUCE
Steps:
- Pat chop dry and season with salt and pepper. Heat oil in an 8- to 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown chop, turning over once, 5 to 6 minutes total. Transfer with tongs to a plate.
- Pour off all but 1 teaspoon fat from skillet and reduce heat to moderate, then cook onion, stirring occasionally, until softened and golden brown, 2 to 4 minutes. Add vinegar and boil until liquid is evaporated, about 3 seconds.
- Return chop to skillet along with any juices accumulated on plate, then add water, cream, and sage and simmer, covered, without turning, until thermometer inserted horizontally into center of chop (avoid bone) registers 150°F, 5 to 6 minutes. Transfer chop to a clean plate, then simmer sauce, uncovered, stirring, until liquid is reduced to about 3 tablespoons, 1 to 2 minutes. Stir in parsley and salt and pepper to taste. Spoon sauce over chop.
ROSEMARY PORK CHOPS
"I'm glad my sister-in-law shared the recipe for this coating mix for pork," says Margaret Welder. "It comes in handy when unexpected guests drop by, and it's wonderful on chicken, too." The Madrid, Iowa reader usually bakes the tender chops, but it's even quicker to cook them on the stovetop.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients; stir in oil until crumbly. Store in a covered container in the refrigerator. Yield: 3 batches (2-1/4 cups total). , To prepare pork chops: Place 3/4 cup coating mix in a resealable plastic bag. Place a small amount of water in a shallow bowl. Dip pork chops in water; place in the bag and shake to coat. In a large skillet, cook chops in oil over medium heat for 3 minutes on each side or until a thermometer reads 160°.
Nutrition Facts :
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.
PARMESAN SAGE PORK CHOPS
This is so delicious! My mother-in-law made it for us and I have made it ever since. It came from a magazine--I don't know what one but this is amazingly good! This makes a lot of crumbs. I froze mine in a ziplock and also used it on chicken. Enjoy!
Provided by Donna
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 782.6, Fat 42.3, SaturatedFat 16.2, Cholesterol 267.6, Sodium 874.7, Carbohydrate 36.7, Fiber 2.3, Sugar 2.9, Protein 60.3
SAGE AND ROSEMARY PORK CHOPS
These are nicely seasoned and cooked on a contact grill or they could be done on an outside. I serve these with potatoes, veggies and fresh baked bread.
Provided by PaulaG
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat contact grill for 5 minutes.
- Wash chops and pat dry.
- In a small container, thoroughly mix the seasonings together.
- Drizzle half the oil over the chops, sprinkle with half the seasoning mix.
- Turn chops over and repeat with oil and remaining seasoning mix.
- Place on heated grill and cook until meat thermometer inserted in center reads 160 degrees.
- Serve immediately.
SAGE AND BALSAMIC PORK CHOPS
Make and share this Sage and Balsamic Pork Chops recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°.
- Preheat a large oven-proof skillet over med-high heat with 2 tablespoons oil.
- In a shallow dish, combine the vinegar, sage, parsley, garlic, remaining 1 tablespoon oil, salt, and pepper.
- Coat the pork chops and then place them in the skillet; sear the meat on both sides to caramelize, about 2 minutes on each side.
- Transfer the skillet to the oven to finish off, about 8 minutes.
- While the chops are cooking, in a saucepan, combine the chicken stock, milk, and pumpkin; season with about 1/8 teaspoon nutmeg, salt, and pepper.
- Place over high heat and bring to a simmer.
- Whisk in the polenta and stir until it begins to mass together; add in grated cheese and butter, stirring to combine.
- If polenta is too thick, you can always add more warm chicken stock or milk.
- Serve the polenta alongside the pork chops.
- Garnish polenta with extra grated/shaved cheese.
Nutrition Facts : Calories 781.8, Fat 53.4, SaturatedFat 18, Cholesterol 201.8, Sodium 980.9, Carbohydrate 10.6, Fiber 1.9, Sugar 3.8, Protein 61.8
ROSEMARY SAGE PORK CHOPS
This delicious and simple recipe for juicy, calls on three kitchen staples -- garlic, sage and rosemary. The chops are pan roasted, cooked in a covered skillet with the herbs, garlic and some olive oil. Covering the pan holds in moisture and helps keep the chops from becoming too dry or tough. This is a family favorite
Provided by jrobertfl
Categories Pork
Time 20m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large heavy-bottomed skillet over medium heat. Add olive oil. When oil starts to shimmer, stir in sage, rosemary and garlic. Season with salt and pepper and cook for 2 to 3 minutes, stirring occasionally.
- In the meantime, pat chops dry with paper towels and season both sides with salt and pepper to taste. Increase heat to medium-high and add chops to skillet, directly on top of herb/garlic mixture. Cover skillet and cook chops undisturbed for 5 minutes. Turn chops, cover pan, reduce heat to medium and cook until just cooked through, about 5 minutes for 3/4-inch thick chops. Adjust time according to thickness of chops. Transfer to plates and serve.
- Makes 2 to 4 servings.w.
Nutrition Facts : Calories 464.7, Fat 31.7, SaturatedFat 7.9, Cholesterol 137.3, Sodium 149.1, Carbohydrate 1.4, Fiber 0.6, Protein 41.5
PARMESAN-SAGE BAKED PORK CHOPS
Savory, crunchy and so juicy! These are a favorite around our house. My husband loves them with parmesan garlic mashed potatos. This recipe is based on one from Feb. 2001 bon appetit, although I simplified it for busy moms. I also usually use 1/2 grated Ramano and 1/2 grated parmesan.
Provided by Kristoljones
Categories Pork
Time 40m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425. Mix breadcrumbs, cheese, sage and lemon peel in a pie plate or shallow bowl and set aside. Beat eggs in a medium bowl and set aside. Place flour on a plate and season with salt and pepper. Coat pork chops on both sides with flour. Dip pork chops into eggs, then coat on both sides with breadcrumb mixture.
- In heavy large OVENPROOF skillet, melt butter over medium heat. Add pork chops to skillet and cook until golden brown (about 2 minutes per side). Place skillet into oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 F (about 20 minutes -- less for boneless).
Nutrition Facts : Calories 653.5, Fat 36.3, SaturatedFat 14.7, Cholesterol 214.4, Sodium 804.1, Carbohydrate 37.3, Fiber 2.7, Sugar 3, Protein 42.4
SWEET-N-SOUR PORK CHOPS
Provided by Robin Miller : Food Network
Categories main-dish
Time 19m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions.
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 CHEDDAR CHEESE GRITS
Sponsored by Cabot Creamery Co-operative. I've heard it said that polenta is a dish and grits is a grind. The general rule of thumb for making slow-cooked grits is using a 3-to-1 to 4-to-1 ratio of liquid to grits. You can use water, stock or heavy cream as the liquid, but you must season the grits before they boil. There's a symbiotic relationship between corn and pigs and that why I think they taste so good together.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the cheese grits: Stir together 2 cups of the chicken stock and the cream in a 3- to 4-quart saucepan over high heat. Stir in the garlic, thyme leaves and 1 teaspoon salt until the salt dissolves. Rain in the grits, stir well and let them come to a simmer. Once you reach a simmer, reduce the heat to low and stir every 2 minutes, making sure nothing sticks to the bottom. The grits will take about 20 minutes, so while they're cooking, let's make the pork chops.
- For the pork chops: Pat the pork chops dry, season generously with salt and pepper and rub with the sage. Place the cornstarch on a large plate for dredging.
- Heat a large 9- to 11-inch skillet over high heat for 1 to 2 minutes. Add the olive oil and swirl to hit all sides. Give the chops a quick dredge in the cornstarch on both sides and carefully place down and away from you in the skillet. Cook until golden brown, 2 to 3 minutes. Turn the chops over and cook until golden brown, 2 to 3 minutes. Remove the chops to a large plate while you finish the sauce.
- Turn the heat to high and add the broth and apple juice to the skillet. Bring to a boil while stirring and scraping up all the delicious brown bits from the skillet. Once the liquid reduces by about a quarter, about 2 minutes, turn down the heat to a low simmer, then stir in the heavy cream and butter. Cook until slightly thickened, about 3 minutes. Taste and adjust the salt and pepper, if needed. Return the chops to the skillet, cover, and cook until the pork reaches an internal temperature of 145 degrees F, 2 to 4 minutes.
- After simmering the grits for about 20 minutes, taste to make sure they are soft and the raw corn taste has cooked out. Grate the cheese on the large holes of a box grater. Stir the cheese into the grits until melted, taste again and add up to 1 cup of the remaining chicken stock as needed if the mixture is too stiff. Add any additional seasoning as necessary. Pour the cheese grits onto a large platter with medium sides. Top with the pork chops and spoon over the pan sauce. Garnish with the scallions.
PAN-SEARED PORK CHOPS
The secret to the juiciest, most flavorful pork chop is a simple brine with just two ingredients: salt and sugar (okay, maple sugar). Once you've brined, a stepped-up weeknight dinner is just a sear, baste, and bake away.
Provided by Naomi Pomeroy
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brine: In a medium saucepan, bring water, salt, and maple sugar to a boil over high heat. Stir until dissolved, 5 minutes. Turn off heat and add ice to the concentrated brine, diluting and quickly chilling it so you can use it right away. (Alternately, add 3 cups cold water to the concentrated brine and chill in the refrigerator at least 1 hour before using.)
- Pork Chops: Three hours before you plan to cook the pork chops, place them in a gallon-size zip-top bag set in a bowl (for easy pouring and clean-up), then pour in the brine, making sure the chops are submerged. Seal, and chill in the refrigerator 2 hours.
- Remove pork chops from bag and discard brine. Dry chops well with paper towels. Allow meat 1 hour to come to room temperature (this will ensure even cooking). Season each chop on both sides with salt and pepper.
- Preheat oven to 400 degrees F. Place a rimmed baking sheet in the oven. Meanwhile, heat a skillet over high heat. Add 1 tablespoon oil and heat until rippling but not smoking, 2 minutes. Sear pork chops, 1 at a time, pressing the meat down with a heavy plate or bowl to get an even, golden sear on the bottom, 1-2 minutes per side. Repeat with remaining oil and pork chops. Finish the chops by placing back in the pan, 2 at a time (for a 9-inch skillet). Turn off heat and add 3 tablespoons butter and a sprig of thyme. Tilt the pan and, using a long-handled spoon, baste the chops with the butter. Repeat with remaining chops and butter.
- Finish by placing all of the pork chops on the preheated baking sheet and roasting in the oven 3-5 minutes. Chops will be done when they're springy to the touch and the thickest part, near the bone, reaches 120 degrees F.
- Assembly: Transfer chops to a bed of thyme and tent lightly with foil to rest, 5-7 minutes. Remove tent, discard thyme, and serve.
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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