Sauteed Pork Chop with Sage-Cider Cream Sauce

Name: Sauteed Pork Chop with Sage-Cider Cream Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 1
Cuisine: Global
Ingredients: 2 Tbsps cider vinegar; 2 teaspoons finely chopped fresh parsley; 1 teaspoon finely chopped fresh sage; 59 milliliters heavy cream; 1 Tbsp extra-virgin olive oil; 79 milliliters finely chopped onion; 1 rib (1-inch-thick) rib pork chop; 118 milliliters water

Sauteed Pork Chop with Sage-Cider Cream Sauce

This recipe makes 1 servings with 359 calories, 2g of protein, and 36g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 25 minutes. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up onion, parsley, olive oil, and a few other things to make it today.

Instructions

Pat chop dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat oil in an 8- to 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown chop, turning over once, 5 to 6 minutes total.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Transfer with tongs to a plate.

Equipment you will use

Tongs

Pour off all but 1 teaspoon fat from skillet and reduce heat to moderate, then cook onion, stirring occasionally, until softened and golden brown, 2 to 4 minutes.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add vinegar and boil until liquid is evaporated, about 3 seconds.

Ingredients you will need

Vinegar

Return chop to skillet along with any juices accumulated on plate, then add water, cream, and sage and simmer, covered, without turning, until thermometer inserted horizontally into center of chop (avoid bone) registers 150°F, 5 to 6 minutes.

Ingredients you will need

Cream

Water

Bone

Sage

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer chop to a clean plate, then simmer sauce, uncovered, stirring, until liquid is reduced to about 3 tablespoons, 1 to 2 minutes. Stir in parsley and salt and pepper to taste. Spoon sauce over chop.

Ingredients you will need

Salt And Pepper

Parsley

Sauce

Equipment

Frying Pan

Tongs

Kitchen Thermometer

Ingredients

Servings:

2Tbsps

cider vinegar 2teaspoons

finely chopped fresh parsley 1teaspoon

finely chopped fresh sage 59milliliters

heavy cream 1Tbsp

extra-virgin olive oil 79milliliters

finely chopped onion 1rib

(1-inch-thick) rib pork chop 118milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are my top picks 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. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.