Lemony Pork Chops with White Wine and Sage

10 Dec

Ooooh weee.

It’s Monday. Groan.

Who else is excited for the beginning of a new week?…

Bueller?…

Since it’s Monday, and I’m probably not even totally awake yet, I’m just going to get right to the food here. This recipe is one that my mom started making many years ago. It’s hilarious because it is out of the Susanne Somers “Get Skinny” cookbook, circa 2001.

The original recipe calls for pork tenderloin which you could definitely use,  but I used boneless pork chops because I think they have more flavour than the tenderloin.

Those pork chops are drenched in an amazing white wine and sage sauce and they are SO tasty.

Like seriously…c’mon. How can you resist that.

I served them with an amazing quinoa dish that I will share this week as well!

Make this, right now and you can thank me later.

Miss Delish asks:

Do you get a case of the “Monday’s” at the beginning of every week?

What is your best tip for making it through the worst day of the week?

 

Lemony Pork Chops with White Wine and Sage

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

Yield: Serves 6

Lemony Pork Chops with White Wine and Sage

Juicy pork chops seared and then roasted in lemon juice, white wine and sage.

Ingredients

  • 6 boneless pork chops
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons of freshly chopped sage
  • 1/2 cup dry white wine (please use stuff that you would actually drink)
  • 1 cup low sodium chicken broth
  • 2 tbsp butter
  • Salt and pepper to taste

Method

In a ziplock bag, add the pork chops, olive oil, lemon juice, 1 tbsp of the chopped sage, and season generously with salt and pepper. Seal the bag and massage the bag to coat the pork in the marinade. Refrigerate for 1-2 hours before cooking.

Once the pork has marinated, preheat your oven to 350 degrees.

Heat a cast iron skillet over medium high heat until very hot. Add the pork chops and cook for about 3-4 minutes until nice and brown, flip and brown for another 3-4 minutes on the other side. Place the skillet in the preheated oven for 10-12 minutes to finish cooking the pork through.

Remove from the oven and take the pork out of the pan and set aside on a plate. Place the skillet back on the stove over medium high heat. Once hot, add the white wine, it’s going to bubble up and steam. Using a wooden spoon, scrape the bottom of the pan to release those little brown bits. Once the wine has reduced, add the chicken broth and simmer over medium heat until reduced slightly.

Add in the remaining chopped sage and season to taste with salt and pepper. Add the cooked pork chops back to the sauce and spoon some of the sauce over the chops.

Serve immediately.

http://miss-delish.com/lemony-pork-chops-with-white-wine-and-sage/

 

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6 Responses to “Lemony Pork Chops with White Wine and Sage”

  1. Trina December 22, 2012 at 11:08 am #

    Here’s a vegetarian commenting on a pork chop recipe… well, not really. It’s a Miss Delish Chrismtas – making your Pumpkin Three Cheese Canneloni for a Solstice Celebration tonight, Chocolate Butterscotch Pot de Creme for Christmas dinner dessert (give me a figgy what?) and debating what to make for Boxing Day… Looking at “Mains” as I’ll be the only vegetarian there, but soooo tempted to make the Grapefruit salad. Back to mains… have to eat something more than salad. Suggestions?
    Merry Christmas & Happy New Year.
    Thank you for sharing your talent with the world :)

    • missdelish December 24, 2012 at 11:25 am #

      Hey Trina! Sorry it took so long for me to write back! I love that you are making it a Miss Delish Christmas! I hope you loved the pumpkin canneloni, that is one of my fall favorites. I agree, figgy yuck! Give me some chocolate!!

      For mains, hmmm I don’t have much that is Vegetarian unfortunately! I do love this oven roasted vegetable Quinoa http://miss-delish.com/oven-roasted-vegetable-quinoa-with-crunchy-chickpeas/

      It has the chickpeas for protein but you can always add chicken on the side for the meat eaters!

      Thank you so much for stopping by and leaving this sweet comment!! Merry Christmas to you and your family!

      • Trina December 24, 2012 at 12:52 pm #

        The chickpea recipe was the first of yours that I made! Yum.

        Maybe Mr Delish will go on another quinoa kick and we’ll see some more vegetarian options surface (or, consider this a request… not that you’re taking calls!) I still haven’t tried to use one of your chicken recipes with my alternative “meat”, but have directed other meat eaters your way.

        The Pot de Creme is in the oven. Fingers crossed. About to build my double boiler.

        I lucked out with the family asking me to bring an appetizer. Thinking Brie and Fig :)

        Eager to see what you create in the New Year. Happy eats!

        Merry, Merry Christmas.

        • missdelish December 26, 2012 at 1:57 pm #

          How did the butterscotch pot de creme turn out?!!

  2. Linda November 6, 2014 at 8:19 pm #

    In the directions, it doesn’t say when to add the butter. I added it after the chicken broth but not sure if that’s where I needed to add it. Is the marinade used or discarded after removing the chops? The recipe was very good!

Trackbacks and Pingbacks

  1. Winter Apple & Cranberry Quinoa | Miss Delish - December 27, 2012

    […] because this recipe I am about to post, was supposed to be posted directly after the Lemony White Wine Pork Chops recipe…that I posted on December […]

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