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.