Sage Pork Chops

22 Ratings
  • 5 3
  • 4 10
  • 3 7
  • 2 2
  • 1 0

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.

Everyday Food, March 2007

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (4)

22 Ratings
  • 5 3
  • 4 10
  • 3 7
  • 2 2
  • 1 0
Martha Stewart Member
01/23/2020
This was very good. I took the advice of one reviewer and doubled the amount of fresh sage. When I make it again, I will double the whole sauce recipe - I like lots of sauce.
Martha Stewart Member
04/13/2011
This meal needs more flavor. I will double the amount of sage in the future to make it taste better.
Martha Stewart Member
11/13/2009
I really liked this recipe only its 10 to 12 minutes per side. Also, I used broth and ?Ǭ? teaspoons for sage/thyme.
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Martha Stewart Member
04/21/2009
a 6oz pork chop is slightly thin, not thick.
Martha Stewart Member
04/21/2009
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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