Braised Pork Chops with Sage

Name: Braised Pork Chops with Sage
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 314 grams prepared couscous, for serving; 31 grams all-purpose flour; 1 Tbsp chopped fresh parsley; 3 cloves garlic, smashed; 224 grams grape tomatoes; 4 servings Kosher salt; 1 lemon, sliced into 6 rounds and halved crosswise; 236 milliliters low-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 4 servings Freshly ground pepper; 4 whole pickled pepperoncini, drained; 907 grams bone-in pork rib chops each), excess fat trimmed; 3 large sprigs sage; 50 grams sugar

The recipe Braised Pork Chops with Sage can be made in about 40 minutes. This main course has 612 calories, 55g of protein, and 24g of fat per serving. This recipe serves 4. This recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of pork rib chops, garlic, pickled pepperoncini, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a dairy free diet.

Instructions

Combine the sugar and 1/4 cup salt in a shallow bowl; whisk in 3 cups water. Pierce the pork all over with a fork, then add to the bowl and soak 10 minutes.

Ingredients you will need

Sugar

Water

Pork

Salt

Equipment you will use

Whisk

Bowl

Remove and pat dry.

Put the flour on a plate. Season the pork with pepper, then dredge in the flour.

Ingredients you will need

Pepper

All Purpose Flour

Pork

Heat the olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, undisturbed, until golden on the bottom, 5 minutes.

Ingredients you will need

Olive Oil

Pork

Equipment you will use

Frying Pan

Add the sage to the skillet; flip the pork chops so they rest on top of the sage. Scatter the garlic, lemon slices and pepperoncini around the pork. Cook, undisturbed, until golden on the other side, about 5 more minutes.

Ingredients you will need

Peperoncini

Pork Chops

Garlic

Lemon

Pork

Sage

Equipment you will use

Frying Pan

Add the tomatoes, chicken broth and 1/2 cup water to the skillet and reduce the heat to medium low. Simmer, flipping the pork halfway through, until the liquid is reduced by half and the meat is tender, about 15 minutes.

Ingredients you will need

Chicken Broth

Tomato

Water

Meat

Pork

Equipment you will use

Frying Pan

Serve with the couscous; top with the parsley.

Ingredients you will need

Couscous

Parsley

Photograph by Justin Walker

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

314grams

prepared couscous, for serving 31grams

all-purpose flour 1Tbsp

chopped fresh parsley 3cloves

garlic, smashed 224grams

grape tomatoes 4servings

Kosher salt 1

lemon, sliced into 6 rounds and halved crosswise 236milliliters

low-sodium chicken broth 2Tbsps

extra-virgin olive oil 4servings

Freshly ground pepper 4

whole pickled pepperoncini, drained 907grams

bone-in pork rib chops each), excess fat trimmed 3large sprigs

sage 50grams

sugar

Recommended wine: Pinot Noir, Chardonnay, Riesling

Pinot Noir, Chardonnay, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is Cipriani Prosecco. It has 4.9 out of 5 stars and a bottle costs about 19 dollars.

Cipriani Prosecco

Cipriani Bellini is the world-famous cocktail made with white peach pulp and brut sparkling wine. It was invented in 1948 by Giuseppe Cipriani of Harry's Bar in Venice and is served in every Cipriani location around the world. A great way to start any party or to have with Sunday Brunch! Cipriani Bellini shows elegant, fresh, and fruity aromas with a balanced sweetness and fragrant bubbles. Perfect anytime, great as an aperitif.