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September 19, 2008

Sage Pork Chops

Filed under: Main Dish, Pork — Tags: , — bettylou79 @ 10:34 am

I decided to take a look at all my old Everyday Food magazines when I was menu planning on Sunday. I have enough of them stacked by all my cookbooks, that I figured it couldn’t hurt! I found this recipe in an edition from March of 2007. We will definitely try these again! As I was cooking the pork chop sauce I said to my husband, “Yeah, for cooking with wine!” Earlier this week I made Coq Au Vin and that also smelled wonderful. The recipe doesn’t call for pork chops with the bone in but I used them any way and cooked them a bit longer in the beginning to insure that they were done. Enjoy!

Sage Pork Chops

source: Everyday Food Magazine


serves 4

  • 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.

1 Comment »

  1. These pork chops look mighty tasty! I love using pork chops with the bone in!


    Comment by Darius T. Williams — September 19, 2008 @ 9:29 pm

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