Tuesday, April 28, 2009

Pan Seared Pork Chops with Shallots and Sage

No sooner do I begin the quest for a recipe to make with Pork Chops for dinner one night last week, when I find in my in box a "Dinner Tonight" email from the Martha Stewart website.

This recipe was great. I personally am a huge fan of sage, so the addition of it was very welcome. Combined with the white wine and shallots, this recipe was a huge success and a snap to put together. Perfect for a busy weeknight, these pork chops are flavorful and tender.

Adapted from Martha Stewart.com

4 boneless pork loin chops (6 ounces each) (I used two butterflied pork chops)
Coarse salt and ground pepper
1/4 cup AP flour (I added this)
1 tablespoon olive oil
1 tablespoon butter
1 medium shallot, minced
1 teaspoon chopped fresh sage or 1/4 teaspoon dried (I used more like 2-3 tsp of fresh sage! It was not overwhelming at all; in fact I think that 1 teaspoon would have been far to little!)
1/4 teaspoon dried thyme leaves
1/2 cup dry white wine
1/4 cup chicken stock (I added this)
1 clove garlic, minced (I added this)

Season pork chops generously with salt and pepper and dust with flour. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side (I had to cook mine longer than this...more like 5-7 minutes). Transfer to a plate, and cover loosely with aluminum foil to keep warm.

Make sauce: Add shallot and garlic to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, wine and stock. 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.


Joelen said...

This looks amazing! Yum!

Colleen said...

This looks great - and beautiful pics as usual!

Debbie said...

My husband loves pork chops and is always requesting them. These look great...I'll have to try them!

Mary Ellen said...

This looks really good. I have a dish just like this using chicken breasts, but never thougth of using pork. I'll have to try it!

Kerstin said...

Oh yum, shallots and sage sound like a fantastic combination!

Anonymous said...

I love sage as well, especially with pork. This looks delicious!

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