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Under 30 Minutes

Sage Pork Chops

With little effort, you'll get big applause for 15-minute pork chops and rice.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: serves 4
Sage Pork Chops

Source: Everyday Food, March 2007


  • 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


  1. 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.

  2. 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.

Reviews (4)

  • boyamian 13 Apr, 2011

    This meal needs more flavor. I will double the amount of sage in the future to make it taste better.

  • SilviaiMC 13 Nov, 2009

    I really liked this recipe only its 10 to 12 minutes per side. Also, I used broth and ?Ǭ? teaspoons for sage/thyme.

  • bevscheer 21 Apr, 2009

    a 6oz pork chop is slightly thin, not thick.

  • Lindakay47 21 Apr, 2009

    There is no way you can cook a pork chop that thick all the way through to "opaque" in 3-4 minutes per side...

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