Sage Pork Chops Recipes

ORANGE-SAGE PORK CHOPS

Steps:

• Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm.
• Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.

APPLE-SAGE PORK CHOPS

Steps:

• Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a bowl. Sprinkle about 1 tablespoon of the flour mixture over both sides of each pork chop.
• Heat olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned completely, 2 to 3 minutes more side. Remove pork chops to a platter.
• Cook and stir onion in the oil and drippings retained in the skillet until tender, about 3 minutes; add apple slices and continue cooking until the apple slices are tender, about 2 minutes. Pour apple juice over the onion and apple mixture; add brown sugar and remaining flour mixture and stir to dissolve.
• Return pork chops to the skillet. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until the pork is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PARMESAN SAGE PORK CHOPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 7x11-inch baking dish.
• Mix flour, salt, and ground pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, and lemon peel in a shallow dish. Gently press pork into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack.
• Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
• Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.

SAGE PORK CHOPS

Steps:

• Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
• Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. 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 with Parmesan Rice.

SAGE PORK CHOPS

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.

PARMESAN-SAGE BAKED PORK CHOPS

Steps:

• Preheat oven to 425. Mix breadcrumbs, cheese, sage and lemon peel in a pie plate or shallow bowl and set aside. Beat eggs in a medium bowl and set aside. Place flour on a plate and season with salt and pepper. Coat pork chops on both sides with flour. Dip pork chops into eggs, then coat on both sides with breadcrumb mixture.
• In heavy large OVENPROOF skillet, melt butter over medium heat. Add pork chops to skillet and cook until golden brown (about 2 minutes per side). Place skillet into oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 F (about 20 minutes -- less for boneless).

PORK CHOPS WITH SAGE SAUCE

Steps:

• Heat 1 tablespoon of the olive oil in a large skillet over medium high heat.
• Blot the surface of the pork chops dry and sprinkle with salt and pepper. In two batches, brown the chops about 5 minutes per side. Add the remaining oil for the second batch. Transfer to a platter and cover to keep warm.
• Drain off any excess oil from the skillet and return it to the heat. Add the vinegar and chicken broth, stirring to loosen any brown bits from the bottom of the pan. Bring to a boil and reduce the liquid by half, about 3 to 4 minutes. once the liquid is thick and syrupy whisk in the butter. stir in the chopped sage and pour over the pork chops. Garnish with sage leaves.

PARMESAN SAGE PORK CHOPS

Steps:

• preheat oven to 425F degrees.
• Mix in bowl, bread crumbs, grated parmesan cheese, dried rubbed sage and grated lemon peel.
• Then, on a plate put flour seasoned with salt and pepper; coat chops with flour.
• Dip in egg.
• Then dip in bread crumb mixture.
• Melt butter and olive oil in a oven-proof skillet.
• Brown chops until golden.
• Transfer to oven and bake until meat thermometer says 150 degrees, about 20 minutes.

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.