Sage And Balsamic Pork Chops Recipes

BALSAMIC-GLAZED PORK CHOPS

Steps:

• Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm., In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half., Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.

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.

SAGE AND BALSAMIC PORK CHOPS

Steps:

• Preheat oven to 375°.
• Preheat a large oven-proof skillet over med-high heat with 2 tablespoons oil.
• In a shallow dish, combine the vinegar, sage, parsley, garlic, remaining 1 tablespoon oil, salt, and pepper.
• Coat the pork chops and then place them in the skillet; sear the meat on both sides to caramelize, about 2 minutes on each side.
• Transfer the skillet to the oven to finish off, about 8 minutes.
• While the chops are cooking, in a saucepan, combine the chicken stock, milk, and pumpkin; season with about 1/8 teaspoon nutmeg, salt, and pepper.
• Place over high heat and bring to a simmer.
• Whisk in the polenta and stir until it begins to mass together; add in grated cheese and butter, stirring to combine.
• If polenta is too thick, you can always add more warm chicken stock or milk.
• Serve the polenta alongside the pork chops.
• Garnish polenta with extra grated/shaved cheese.

PORK CHOPS WITH SAGE AND BALSAMIC VINEGAR

Steps:

• Heat the oil in a large skillet over high heat.
• Sprinkle the salt and pepper evenly over the pork chops and add the pork to the skillet.
• Brown the pork on all sides.
• Transfer to the insert of a 5- to 7-quart slow cooker.
• Add the figs to the slow cooker.
• Add the onions and sage to the same skillet and sauté until the onions are softened, about 5 minutes.
• Deglaze the skillet with the vinegar and scrape up any browned bits from the bottom of the pan.
• Transfer the contents of the skillet to the slow cooker and pour in the broth.
• Cover and cook on HIGH for 3 ½ to 4 hours or on LOW for 6-8 hours.
• Carefully remove the pork from the pot and cover with foil.
• Using an immersion blender, puree the sauce and whisk in the butter.
• Return the pork to the slow cooker and set on warm to serve.

BALSAMIC PORK CHOPS

Steps:

• Pat pork chops dry with paper towels, and season with salt and pepper.
• Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
• When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove pork chops from heat and cover to keep warm.
• Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
• Drizzle pan-fried chops with balsamic glaze and serve warm.

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.