Best Pork Chops With Sage Cream Recipes

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PORK CHOPS WITH SAGE CREAM RECIPE



Pork chops with sage cream Recipe image

So you're standing at the meat counter on your way home from work. The pork chops look terrific and they're priced right for a family dinner -- but how are you going to cook them?A frequent comment I hear from friends these days is that they love pork chops in restaurants but can't seem to get the same juicy, tender results at home. Too often, even a favorite recipe turns out tough and dry.With today's leaner pork, a new rule of thumb applies, but the change -- shorter cooking time -- is to the home cook's advantage. There's nothing easier to make for a snappy weeknight dinner than pork chops, and once you have the simple technique in mind, you'll be inspired to try all sorts of variations.Just keep in mind four quick steps: Season the meat, sear it, make a sauce as you deglaze the pan and finish the meat in the sauce.The same technique applies whether you're making everyday chops seasoned with thyme and garlic, spicy tomato-olive sauced chops or a dressier preparation that features a rich, cream-based sage sauce. All of these sauces are quickly pulled together to take advantage of the fact that the chops will have a total cooking time of only about six to 10 minutes.Lean pork chops should never be cooked to well done. Because they don't have generous fat and marbling, they're easily overcooked. The challenge is to turn out juicy chops with an appetizingly browned exterior and a slightly pink center.Look for qualityFirst, select the right chops. Look for the lean, high-quality chops that are more widely available these days. Choose either medium (three-fourths- to 1-inch) or thick (1 1/2 - to 2-inch) cuts for recipes that call for pan-searing and finishing the chops in the sauce. Thin (less than three-fourths-inch) cut chops will overcook before they brown. These are better simply seasoned and grilled fast on high heat.Cooking time varies according to the cut of chop, whether it is boneless or bone-in, and the amount of fat along the outside edge. Fat takes longer to cook, so trim off excess fat. Bone-in pork chops will take a little longer then boneless chops.If you are cooking meat you've just purchased, it should be tempered by the time you're home and ready to cook. If the meat has been refrigerated, season it and let it stand for half an hour before cooking.To sear pork chops, heat equal amounts butter and olive oil over medium-high heat in a heavy skillet. The high heat is needed to get a good sear in a short amount of time. The combination of butter and olive oil will help prevent the butter from burning. Cook the chops three to six minutes per side.Don't worry if they're red in the center at this stage; they'll continue to cook after being removed to a plate and covered in foil.Next, deglaze the pan with wine, broth or water, scraping up any nicely browned bits of meat. Add any additional sauce ingredients. Finishing the chops in the sauce means just that -- a brief heating to marry the flavors of the sauce and the pork. Don't get distracted and walk away; the chops should only cook for one to eight minutes depending on the thickness of the chops. Even two or three additional minutes can dry out the chop.To test for doneness, make a tiny cut. If the juices run clear or very light pink, the pork chop is done. Another way to test for doneness is by touching. The surface should feel firm but not hard.Finally, until you get a feel for the technique, you can use a thermometer. Insert it into the side of the chop not touching the bone. It should read 132 to 135 degrees after browning; the temperature will rise as the covered chops stand while you prepare the sauce.Juicy and tender, with a delicious sauce to spoon over rice or potatoes too -- pork chops made this way are even snazzy enough for the weekends.

Provided by Donna Deane

Categories     MAINS, FAST, EASY

Time 25m

Yield Serves 4

Number Of Ingredients 10

4 medium or thick boneless loin pork chops
1 clove garlic, cut in half
1/2 teaspoon sea salt kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced
3/4 cup good-quality purchased chicken broth
3/4 cup whipping cream
1 tablespoon minced sage

Steps:

  • Pat any excess moisture from the surface of the pork chops. Rub the chops with the cut garlic; season with the salt and pepper.
  • Heat the butter and oil in a large, heavy skillet over medium-high heat. Cook the chops until browned on both sides, about 3 to 4 minutes on each side. The chops should be not quite done. Remove the chops from the skillet to a plate. Cover and keep warm.
  • Reduce the heat to medium low. Add the minced garlic and saute about 10 seconds. Stir in the chicken broth, scraping up browned bits from the bottom of the pan. Add the cream and sage; stir to blend.
  • Bring the mixture to a boil, then reduce the heat and simmer until the sauce begins to thicken slightly, about 5 to 8 minutes. Add the pork chops with any drippings back to the skillet with the sauce. Simmer 1 to 2 minutes, until the chops are firm to the touch and just pink in the center.

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC



Roasted Pork with Sage, Rosemary, and Garlic image

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

Provided by Marco Canora

Categories     Father's Day     Christmas     Dinner     Roast     Pork     Garlic     Rosemary     Sage     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 7

1 boneless pork loin (about 2 pounds)
1 1/2 teaspoons chopped fresh sage plus 2 sprigs
1 1/2 teaspoons chopped fresh rosemary plus 2 sprigs
1 teaspoon minced garlic plus 2 cloves, peeled and lightly crushed
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Sea salt

Steps:

  • Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
  • Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
  • Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
  • Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
  • Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
  • Chef's notes:
  • If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
  • If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

SAGE PORK CHOPS WITH CHEDDAR CHEESE GRITS



Sage Pork Chops with Cheddar Cheese Grits image

Sponsored by Cabot Creamery Co-operative. I've heard it said that polenta is a dish and grits is a grind. The general rule of thumb for making slow-cooked grits is using a 3-to-1 to 4-to-1 ratio of liquid to grits. You can use water, stock or heavy cream as the liquid, but you must season the grits before they boil. There's a symbiotic relationship between corn and pigs and that why I think they taste so good together.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

3 cups chicken stock
1 cup heavy cream or half-and-half
1 clove garlic, chopped
2 sprigs fresh thyme, leaves only
Kosher salt and freshly ground black pepper
1 cup stone-ground white or yellow grits
8 ounces spicy Cheddar, such as Cabot Habanero Cheddar Cheese
Four (4- to 6-ounce) bone-in center-cut pork loin chops
Kosher salt and freshly ground black pepper
3 tablespoons dried sage leaves
1/4 cup cornstarch
2 tablespoons olive oil
1 cup beef broth
1/4 cup apple juice
1/4 cup heavy cream
2 tablespoons unsalted butter
2 to 3 scallions, thinly sliced on the bias, for garnish

Steps:

  • For the cheese grits: Stir together 2 cups of the chicken stock and the cream in a 3- to 4-quart saucepan over high heat. Stir in the garlic, thyme leaves and 1 teaspoon salt until the salt dissolves. Rain in the grits, stir well and let them come to a simmer. Once you reach a simmer, reduce the heat to low and stir every 2 minutes, making sure nothing sticks to the bottom. The grits will take about 20 minutes, so while they're cooking, let's make the pork chops.
  • For the pork chops: Pat the pork chops dry, season generously with salt and pepper and rub with the sage. Place the cornstarch on a large plate for dredging.
  • Heat a large 9- to 11-inch skillet over high heat for 1 to 2 minutes. Add the olive oil and swirl to hit all sides. Give the chops a quick dredge in the cornstarch on both sides and carefully place down and away from you in the skillet. Cook until golden brown, 2 to 3 minutes. Turn the chops over and cook until golden brown, 2 to 3 minutes. Remove the chops to a large plate while you finish the sauce.
  • Turn the heat to high and add the broth and apple juice to the skillet. Bring to a boil while stirring and scraping up all the delicious brown bits from the skillet. Once the liquid reduces by about a quarter, about 2 minutes, turn down the heat to a low simmer, then stir in the heavy cream and butter. Cook until slightly thickened, about 3 minutes. Taste and adjust the salt and pepper, if needed. Return the chops to the skillet, cover, and cook until the pork reaches an internal temperature of 145 degrees F, 2 to 4 minutes.
  • After simmering the grits for about 20 minutes, taste to make sure they are soft and the raw corn taste has cooked out. Grate the cheese on the large holes of a box grater. Stir the cheese into the grits until melted, taste again and add up to 1 cup of the remaining chicken stock as needed if the mixture is too stiff. Add any additional seasoning as necessary. Pour the cheese grits onto a large platter with medium sides. Top with the pork chops and spoon over the pan sauce. Garnish with the scallions.

SAGE PORK CHOPS



Sage Pork Chops image

With little effort and just one skillet, you'll get big applause for 15-minute pork chops. This recipe comes to us from Lisa Saffian of Burbank, California.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 15m

Number Of Ingredients 8

4 boneless pork loin chops (6 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1 tablespoon butter
1 medium shallot, minced
1 teaspoon chopped fresh sage or 1/4 teaspoon dried
1/4 teaspoon dried thyme leaves
1/2 cup dry white wine

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.

PORK CHOPS WITH PAPRIKA & SAGE CREAM



Pork Chops With Paprika & Sage Cream image

This is an old Bon Appetit recipe. It doesn't take long to make but I usually only make it for special occasions. This takes the lonely pork chop to a whole new level. (Use 3/4 t. of dried sage for fresh if needed)

Provided by thistleridge

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper
4 pork loin chops
2 tablespoons butter
1 tablespoon vegetable oil
3 tablespoons shallots or 3 tablespoons green onions, minced
2 teaspoons fresh sage
1/2 cup white wine, dry
3/4 cup whipping cream

Steps:

  • .Mix paprika 1/2 t. salt and 1/4 t. pepper in small bowl.
  • Spread half of mixture on pork, pressing into both sides.
  • Reserve remaining paprika mixture for sauce.
  • Melt 1 T. butter with oil in heavy large skillet over medium heat.
  • Add pork and brown well, about 3 minutes per side.
  • Transfer pork to heated platter and cover.
  • Pour off dripping. Add remaining 1 T. butter and melt. Add shallots and cook 2 minutes, stirring occasionally.
  • Add remaining paprika mixture and minced sage and cook 30 seconds.
  • Add wine and boil until reduced by half, scraping up browned bits.
  • Reduce heat to medium.
  • Stir in cream.
  • Simmer until thickened slightly.
  • Season with s & p.
  • Spoon over chops and prepare for heaven!

Nutrition Facts : Calories 526.1, Fat 45.8, SaturatedFat 21.9, Cholesterol 145.2, Sodium 407.4, Carbohydrate 4.3, Fiber 0.7, Sugar 0.5, Protein 19.4

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



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

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.

PORK CHOPS WITH PAPRIKA IN CREAM SAUCE (CôTES DE PORC HONGROISE)



Pork Chops With Paprika in Cream Sauce (Côtes de Porc Hongroise) image

Provided by Julie Powell

Categories     dinner, easy, main course

Time 40m

Yield Serves 4

Number Of Ingredients 8

4 loin pork chops, about 2 pounds (or 4 8-ounce pork chops)
Salt and freshly ground black pepper
1 teaspoon paprika
2 teaspoons peanut, vegetable or corn oil
3/4 cup finely chopped onion
1/2 cup dry white wine
1/2 cup heavy cream
1 tablespoon Dijon mustard

Steps:

  • Sprinkle the pork chops on both sides with salt, pepper and paprika. Heat the oil in a heavy skillet over medium-high heat. When hot, add the pork chops. Cook until nicely browned on one side, about 10 minutes. Turn and saute until just cooked through, about 10 minutes. Pour the fat from the skillet. Sprinkle the onion between the pork chops and cook briefly. Transfer the pork chops to a platter; keep warm.
  • Add the wine to the skillet and cook, stirring, until the liquid is almost fully reduced. Add the cream and cook over medium-high heat for 2 to 3 minutes. Remove from the heat and stir in the mustard. Season with salt and pepper. Serve the pork chops with the sauce on top.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 31 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 13 grams, Sodium 685 milligrams, Sugar 2 grams, TransFat 0 grams

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.

MARGIE'S SOUR CREAM PORK CHOPS



Margie's Sour Cream Pork Chops image

This is a recipe my Grandma Margie has been making for the past 40 years and it's our favorite pork chop recipe. They're kind of sweet and kind of sour, but absolutely wonderful! You can also substitute 6 ounces of cream cheese for the sour cream if that's what you have on hand, in which case you should bake the dish covered. These chops are great served with rice pilaf, mashed potatoes, or over pasta, with a salad on the side. Enjoy!

Provided by The Bunny Chef

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h25m

Yield 4

Number Of Ingredients 10

¾ cup all-purpose flour
salt and pepper to taste
4 1/2-inch thick pork chops
2 tablespoons vegetable oil
1 ¼ cups chicken broth
5 tablespoons vinegar
1 ¼ cups sour cream
2 ½ tablespoons sugar
¾ teaspoon crushed dried summer savory
2 bay leaves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Mix the flour, salt, and pepper in a shallow dish. Press pork chops in the mixture to coat.
  • Heat the vegetable oil in a skillet over medium-high heat, and brown the pork chops on both sides. In a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves. Arrange the pork chops in the prepared baking dish. Pour sauce over the pork chops.
  • Bake 1 hour in the preheated oven.

Nutrition Facts : Calories 437 calories, Carbohydrate 29 g, Cholesterol 69.9 mg, Fat 26.6 g, Fiber 0.8 g, Protein 20 g, SaturatedFat 12.1 g, Sodium 60.7 mg, Sugar 8 g

AMAZING PORK CHOPS IN CREAM SAUCE



Amazing Pork Chops in Cream Sauce image

Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.

Provided by CHRISTINEPEREZ

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 25m

Yield 8

Number Of Ingredients 7

3 tablespoons butter
8 boneless pork chops
salt, to taste
ground black pepper, to taste
¾ cup white wine
¾ cup heavy cream
1 (8 ounce) package sliced fresh mushrooms

Steps:

  • Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
  • Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

Nutrition Facts : Calories 349 calories, Carbohydrate 2.5 g, Cholesterol 105.1 mg, Fat 24.7 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 85.9 mg, Sugar 0.6 g

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