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.
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.
PORK CHOPS WITH PAPRIKA & SAGE CREAM
This is an old Bon Appetit recipe. It doesn't take long to make but I usually only make it for special occasions. This takes the lonely pork chop to a whole new level. (Use 3/4 t. of dried sage for fresh if needed)
Provided by thistleridge
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- .Mix paprika 1/2 t. salt and 1/4 t. pepper in small bowl.
- Spread half of mixture on pork, pressing into both sides.
- Reserve remaining paprika mixture for sauce.
- Melt 1 T. butter with oil in heavy large skillet over medium heat.
- Add pork and brown well, about 3 minutes per side.
- Transfer pork to heated platter and cover.
- Pour off dripping. Add remaining 1 T. butter and melt. Add shallots and cook 2 minutes, stirring occasionally.
- Add remaining paprika mixture and minced sage and cook 30 seconds.
- Add wine and boil until reduced by half, scraping up browned bits.
- Reduce heat to medium.
- Stir in cream.
- Simmer until thickened slightly.
- Season with s & p.
- Spoon over chops and prepare for heaven!
Nutrition Facts : Calories 526.1, Fat 45.8, SaturatedFat 21.9, Cholesterol 145.2, Sodium 407.4, Carbohydrate 4.3, Fiber 0.7, Sugar 0.5, Protein 19.4
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.
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
BONELESS PORK CHOPS WITH SAGE CREAM
This is a combination of altered, unrelated recipes that turned out wonderfully. The creamy sage sauce is the real star, and could be used with other meat preparations such as roast pork, veal or why not turkey? If you're a sage fan, this one's for you. Prep time doesn't include brining.
Provided by Elisabetta47
Categories Pork
Time 40m
Yield 4 pork entrees, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place trimmed pork chops in a large, shallow casserole.
- Combine the milk and salt and pour over the chops.
- Refrigerate for at least 1 hour (maximum 4.) Turn once during the brining.
- Combine the green onions, sage, olive oil, white wine, mustard and a pinch of salt and pepper in a food processor.
- Process until it's as creamy as your machine will manage. Set aside.
- Combine the bread crumbs with a scant teaspoon of salt and plate.
- Drain chops one at a time, letting the milk drip off, then press each side in the bread crumbs.
- In a large skillet, heat the vegetable oil over medium-high heat.
- Fry the chops MAXIMUM 3 minutes per side. Don't crowd the pan; you may have to do a second batch.
- Serve the pork on top of a generous handful of undressed baby spinach (looks great on wooden boards.).
- Either drizzle the sage cream over the meat and spinach with a spoon or serve each person a small ramekin portion on the plate.
PORK CHOPS WITH PAPRIKA IN CREAM SAUCE (CôTES DE PORC HONGROISE)
Provided by Julie Powell
Categories dinner, easy, main course
Time 40m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Sprinkle the pork chops on both sides with salt, pepper and paprika. Heat the oil in a heavy skillet over medium-high heat. When hot, add the pork chops. Cook until nicely browned on one side, about 10 minutes. Turn and saute until just cooked through, about 10 minutes. Pour the fat from the skillet. Sprinkle the onion between the pork chops and cook briefly. Transfer the pork chops to a platter; keep warm.
- Add the wine to the skillet and cook, stirring, until the liquid is almost fully reduced. Add the cream and cook over medium-high heat for 2 to 3 minutes. Remove from the heat and stir in the mustard. Season with salt and pepper. Serve the pork chops with the sauce on top.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 31 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 13 grams, Sodium 685 milligrams, Sugar 2 grams, TransFat 0 grams
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.
MARGIE'S SOUR CREAM PORK CHOPS
This is a recipe my Grandma Margie has been making for the past 40 years and it's our favorite pork chop recipe. They're kind of sweet and kind of sour, but absolutely wonderful! You can also substitute 6 ounces of cream cheese for the sour cream if that's what you have on hand, in which case you should bake the dish covered. These chops are great served with rice pilaf, mashed potatoes, or over pasta, with a salad on the side. Enjoy!
Provided by The Bunny Chef
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Mix the flour, salt, and pepper in a shallow dish. Press pork chops in the mixture to coat.
- Heat the vegetable oil in a skillet over medium-high heat, and brown the pork chops on both sides. In a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves. Arrange the pork chops in the prepared baking dish. Pour sauce over the pork chops.
- Bake 1 hour in the preheated oven.
Nutrition Facts : Calories 437 calories, Carbohydrate 29 g, Cholesterol 69.9 mg, Fat 26.6 g, Fiber 0.8 g, Protein 20 g, SaturatedFat 12.1 g, Sodium 60.7 mg, Sugar 8 g
AMAZING PORK CHOPS IN CREAM SAUCE
Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.
Provided by CHRISTINEPEREZ
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
- Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.
Nutrition Facts : Calories 349 calories, Carbohydrate 2.5 g, Cholesterol 105.1 mg, Fat 24.7 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 85.9 mg, Sugar 0.6 g
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