Sage Pork Chops

I saw a review of this recipe over on the CLBB and decided to give it a try. It was quick and easy, but next time I’d double the sauce because it’s really good and adds a lot of flavor to the chops. Plus, I love any recipe that calls for wine – it’s a great excuse to have a glass while I’m cooking 🙂

Sage Pork Chops

Sage Pork Chops
Everyday Food March 2007

4 boneless pork loin chops (6 ounces each)
coarse salt & ground pepper
1 Tbsp. olive oil
1 Tbsp. butter
1 medium shallot, minced
1 teaspoon chopped fresh sage or 1/4 tsp. dried
¼ teaspoon dried thyme leaves
½ cup dry white wine

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, cover loosely with foil and 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 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce.

MacGourmet Rating: 4 Stars

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