Sage And Onion Sauce For Pork Recipes

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SAGE PORK CHOPS



Sage Pork Chops image

These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired.

Provided by Tiffany Nixon

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h5m

Yield 6

Number Of Ingredients 7

2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon

Steps:

  • Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
  • Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 0.6 g, Cholesterol 75.2 mg, Fat 7.8 g, Fiber 0.1 g, Protein 20.6 g, SaturatedFat 3.6 g, Sodium 1063 mg, Sugar 0.2 g

PORK WITH SWEET & SOUR ONION SAUCE



Pork with sweet & sour onion sauce image

This healthy, meaty main uses lean pork fillets and is on the table in just 30 minutes - serve with your choice of grain

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 8

250g mixed basmati rice and wild rice
600g pork fillet , cut into 4cm-thick slices
2 tbsp coarse black pepper (freshly ground)
2 tbsp olive oil
1 large red onion , halved and sliced
150ml cider vinegar
75ml maple syrup
small bunch parsley , chopped

Steps:

  • Boil the rice in plenty of water, following pack instructions, until cooked. Drain, return to the pot and cover to keep warm.
  • Meanwhile, sprinkle the meat on all sides with the black pepper and some salt. Heat 1 tbsp of the oil in a large frying pan. Sear the meat on both sides until nicely browned. Remove from the pan.
  • Add the remaining oil and the onion to the pan. Cook for 5 mins, then pour in the vinegar and let reduce for 1 min. Stir in the maple syrup, then return the pork to the pan and heat for 5 mins until cooked through. Serve the pork and sauce spooned over the rice and scattered with the parsley.

Nutrition Facts : Calories 574 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.2 milligram of sodium

ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY



Roast loin of pork with sage & onion stuffing & gravy image

Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd

Provided by Lucy Netherton

Categories     Lunch, Main course

Time 2h5m

Number Of Ingredients 9

1 tbsp olive oil
1 onion, finely chopped
few sage leaves, shredded
25g fresh breadcrumbs
4 good quality sausages, skinned
1.6kg boned loin of pork
2 tbsp plain flour
400ml chicken or beef stock
100ml cider

Steps:

  • Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
  • Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
  • Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it's cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
  • Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

Nutrition Facts : Calories 572 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 52 grams protein, Sodium 0.99 milligram of sodium

PORK CHOPS WITH ONIONS, SAGE AND APPLESAUCE



Pork Chops With Onions, Sage and Applesauce image

Make and share this Pork Chops With Onions, Sage and Applesauce recipe from Food.com.

Provided by lazyme

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 large golden delicious apples, peeled, cut into 8 wedges
1/2 cup water
2 tablespoons sugar
4 whole cloves
6 tablespoons butter
1 medium onion, finely chopped
4 center-cut pork chops, 1-inch thick
1 cup chicken stock
1 cup beef stock
1 1/2 tablespoons fresh sage, minced or 1 1/2 teaspoons dried sage, rubbed

Steps:

  • Combine apples, water, 2 tablespoons sugar and cloves in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Cover; cook until apples are tender, about 12 minutes. Discard cloves. Using fork, coarsely mash apple mixture. Taste, adding more sugar if desired. Simmer until thickened, stirring occasionally, about 5 minutes.
  • Melt 4 tablespoons butter in medium skillet over medium heat. Add onion; saute until golden, about 10 minutes. Season with salt and pepper. Set aside.
  • Melt 2 tablespoons butter in large skillet over medium-high heat. Season pork with salt and pepper. Add to skillet; saute until brown and cooked through, about 8 minutes per side. Transfer to platter; tent with foil. Add both stocks and sage to skillet; bring to boil, scraping up any browned bits. Boil juices until reduced to 1/3 cup, about 10 minutes.
  • Meanwhile, rewarm onion mixture, stirring occasionally. Rewarm applesauce, stirring occasionally.
  • Divide onion among plates. Top with pork. Spoon pan juices over pork and serve with applesauce alongside.

Nutrition Facts : Calories 476.9, Fat 30.2, SaturatedFat 15.7, Cholesterol 119, Sodium 455.6, Carbohydrate 26.3, Fiber 3.2, Sugar 19.5, Protein 26.2

PORK CHOPS WITH TOMATO-SAGE GRAVY



Pork Chops with Tomato-Sage Gravy image

Sage is a strong enough herb to subtly perfume and elevate the naturally sweet combination of good pork and ripe tomatoes.

Provided by Deborah VanTrece

Categories     Mains

Time 1h15m

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon Lawry's Seasoned Salt*
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
6 (6 to 8 ounce) pork chops
1/2 cup mild vegetable oil
1 1/2 cups store-bought or homemade chicken broth
4 cloves garlic (minced)
1 can (14.5 ounce) diced tomatoes
1/4 cup chopped fresh sage
8 to 10 whole fresh sage leaves (reserved for garnish)

Steps:

  • Preheat the oven to 350°F (180°C).
  • Place the flour in a shallow bowl. In a separate small bowl, combine the seasoned salt, salt, garlic powder, onion powder, black pepper, and cayenne and mix well. Rub the spice mixture onto both sides of the pork chops. Stir any excess seasoning into the flour.
  • Dredge the seasoned pork chops in the flour, shaking off any excess. Set the remaining flour aside for use in the gravy.
  • In a large cast-iron skillet over medium heat, warm the oil until hot. Place 3 pork chops in the skillet and cook until browned, about 4 minutes. Flip and cook on the other side until evenly colored, about 4 minutes more. Move the pork chops to a paper towel-lined plate to drain. Repeat with the remaining chops.
  • To make the gravy, pour off all but 1/4 cup of oil. Whisk 1/4 cup of the remaining flour into the drippings in the skillet over medium heat, cooking until it forms a paste.
  • Whisk in the chicken broth, garlic, and tomatoes and cook until the gravy thickens, 2 to 5 minutes. Return the pork chops to the skillet, reduce the heat to medium-low, and simmer for 5 minutes to let the flavors meld. Add the chopped sage and cover the skillet with an oven safe lid or foil.
  • Move the skillet to the oven and bake until the meat is tender, about 30 minutes. If the gravy is too thick, stir in 1/4 to 1/3 cup water and bake for 5 minutes more, covered.
  • Remove from the oven and let the chops rest for at least 10 minutes. Garnish with sage leaves and serve.

Nutrition Facts : ServingSize 1 serving, Calories 367 kcal, Carbohydrate 27 g, Protein 4 g, Fat 28 g, SaturatedFat 22 g, Cholesterol 1 mg, Sodium 1488 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g

SAGE AND ONION SAUCE FOR PORK



Sage and Onion Sauce for Pork image

Make and share this Sage and Onion Sauce for Pork recipe from Food.com.

Provided by Cecily Parsley

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon chopped fresh sage
2 tablespoons finely choped onions
4 tablespoons water
salt & pepper
2 tablespoons fresh breadcrumbs, toasted
1/2 cup stock (any)

Steps:

  • Simmer sage and onions in water for 10 minutes. Add salt, pepper and toasted breadcrumbs. Stir well and add stock. Bring to a boil and simmer; covered, for 3 minutes before serving.

Nutrition Facts : Calories 16.1, Fat 0.2, SaturatedFat 0.1, Sodium 23.6, Carbohydrate 3.1, Fiber 0.4, Sugar 0.4, Protein 0.5

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