It’s Monday. Groan.
Who else is excited for the beginning of a new week?…
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?
Juicy pork chops seared and then roasted in lemon juice, white wine and sage.
- 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
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.