Parmesansage Pork Loin Recipes

SAGE AND PARMESAN STUFFED PORK CHOPS RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• Place the pork chops flat on a cutting board. With a sharp knife, cut a slit into one side of each pork chop to form an interior pocket. Be careful not to cut all the way through to the other side and try to make the interior space larger than the opening. Season the chops generously on both sides with salt and pepper.
• Heat a large oven-safe skillet over medium heat. Once hot, add the butter, onion, and garlic. Saute until the garlic and onion until they have softened slightly, 2 to 3 minutes.
• Add the bread cubes and the spinach and saute for 2 to 3 minutes more, until the spinach wilts and the bread is lightly toasted. Remove from the heat.
• Transfer the contents of the pan to a medium bowl. Add the grated Parmesan and chopped sage. Combine well. Divide the stuffing between the two chops, pushing it deeply into the pockets.
• Place the pan over high heat. Lightly oil the pan. Sear the chops for 2 minutes on each side, then place the pan in the oven. Roast the stuffed chops for about 10 minutes, or until they reach an internal temperature of 145 F. Remove the pan from the oven and let rest for a few minutes.
• Plate the chops and serve immediately.

SLOW-COOKER PARMESAN-SAGE PORK LOIN AND WATERCRESS SALAD WITH SLICED PEARS, GOAT CHEESE AND TOASTED PINE NUTS

Steps:

• Place potatoes, onion, celery, and carrots in bottom of slow-cooker. Pour in chicken broth and sherry. Season pork all over with salt and black pepper, sage and garlic and herb seasoning. Place pork on top of vegetables and top with Parmesan, pressing the cheese into the meat. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
• Toast the pine nuts in a small skillet over medium heat until golden brown, about 2 to 3 minutes. Arrange watercress on salad plates. Top with pear slices, goat cheese and toasted pine nuts. Drizzle with olive oil and sherry vinegar. Slice pork crosswise into 1/2-inch thick slices. Serve 1/2 of the pork with this meal and reserve second half for another recipe. Serve all of the vegetables from slow-cooker and the brothy sauce with pork.

PARMESAN–SAGE PORK LOIN

Steps:

• 1. Preheat the oven to 400°F. 2. Arrange the potatoes, onion, celery, and carrots in a large roasting pan. Pour the broth and sherry over them. Season the pork all over with salt and pepper and sprinkle with the sage and garlic-and-herb seasoning. Place the pork on top of the vegetables and sprinkle with the Parmesan (press the cheese into the meat). Roast until an instant-read thermometer inserted into the thickest part registers 160°F, about 45 minutes. 3. Let the pork rest for 10 minutes, then cut crosswise into 1⁄2-inch-thick slices and serve with the vegetables and brothy sauce. Slow Cook It Follow the directions above, except arranging the ingredients in a large slow cooker instead of a roasting pan. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Morph It Leftover pork? Morph the extra into Grilled Pork over Toasted Polenta; skip the grilling of the pork step and toast the polenta. Preheat the oven to 425°F. Coat a large baking sheet with cooking spray. Arrange the polenta rounds on the sheet; season with salt and pepper. Sprinkle with Parmesan. Bake until the cheese is golden brown, about 10 minutes. Top the polenta with the leftover pork and roasted red peppers, capers, and basil just before serving. Have It Your Way If you don't want to add sherry, substitute an equal amount of orange or pineapple juice, or add 1⁄2 teaspoon vanilla extract when you add the broth; any of these ingredients will add the sweetness you'd get from the sherry.

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.