SautÉed Pork Chop With Sage Cider Cream Sauce Recipes

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SAUTEED PORK CHOP WITH SAGE-CIDER CREAM SAUCE



Sauteed Pork Chop with Sage-Cider Cream Sauce image

Categories     Milk/Cream     Herb     Onion     Pork     Quick & Easy     Vinegar     Pork Chop     Fall     Winter     Sage     Parsley     Gourmet

Yield Makes 1 serving

Number Of Ingredients 10

1 (1-inch-thick) rib pork chop
1 tablespoon extra-virgin olive oil
1/3 cup finely chopped onion
2 tablespoons cider vinegar
1/2 cup water
1/4 cup heavy cream
1 teaspoon finely chopped fresh sage
1 1/2 teaspoons finely chopped fresh parsley
Special Equipment
an instant-read thermometer

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 WITH CIDER PAN GRAVY



Sage Pork Chops with Cider Pan Gravy image

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

4 bone-in center-cut pork loin chops (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons dried sage leaves
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons canola oil
1/2 cup reduced-sodium chicken broth
1/2 cup apple cider or juice
1/4 cup heavy whipping cream
Minced fresh parsley

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.

SAUTéED BONELESS PORK CHOPS WITH TOMATO-SAGE PAN SAUCE



Sautéed Boneless Pork Chops With Tomato-Sage Pan Sauce image

The black pepper bite of this pan sauce pairs well with the mild flavor of buttered penne. Serve pork chops whole or sliced and spooned over pasta.

Provided by LMillerRN

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons chopped fresh sage, divided
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 (4 ounce) boneless center cut pork chops (about 3/4 inch thick)
cooking spray
1/2 cup dry white wine
2 garlic cloves, minced
1 cup chopped seeded tomatoes
1/4 cup reduced-sodium fat-free chicken broth
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Combine 1 teaspoon sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle both sides of pork with sage mixture.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from heat; set aside.
  • Add remaining 1 teaspoon of sage, white wine, and minced garlic to pan, scraping to loosen browned bits. Cook 1 1/2 minutes or until reduced to about 1/4 cup. Stir in seeded tomato and chicken broth, and cook 4 minutes or until slightly thick. Return pork and accumulated juices to pan. Cover and cook 1 minute or until heated. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.

BONELESS PORK CHOPS WITH SAGE CREAM



Boneless Pork Chops With Sage Cream image

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

1 lb boneless pork chop, 3/4-inch-1-inch thick, trimmed of fat
2 cups milk
1 teaspoon salt
2 green onions, minced
10 sage leaves, roughly chopped
4 tablespoons olive oil, extra-virgin
2 tablespoons white wine
1 tablespoon Dijon mustard
1/2 lb Baby Spinach
1 1/2 cups panko breadcrumbs
2 tablespoons vegetable oil
salt & pepper

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.

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