SautÉed Pork Chop With Sage Cider Cream Sauce Recipes

SAGE PORK CHOPS WITH CIDER PAN GRAVY

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.

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.

BONELESS PORK CHOPS WITH SAGE CREAM

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 & SAGE CREAM

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!