My hubby works late most nights. When he comes home, if I haven’t had something slow cooking that can be ready whenever he walks through the door, I need to come up with something that can be cooked off quickly. Creamy Sage Pork Chops is one of my go to recipes.
I’ve served this meal with a bed of mash potato, but what you didn’t see is that I’ve added some greens to the plate. I knew they’d look a little messy when I plated up, so I left them off for the photo.
List of ingredients for creamy sage pork chops:
- Pork chops – bone in for best flavour. It’s a good idea to get your pork chops to room temp before you cook them off. They’ll cook quicker and mroe even. This helps prevent drying them out too. Rub them with a little oil and season with salt before they go into a hot pan.
- Pepper – I add this when they’re almost done rather than at the start with the salt. Heating the pepper at the start at a high heat changes the taste, try it you’ll see.
- Olive oil and unsalted butter – no chef would be without them. Adding oil and butter to any steaks will give you a wonderful luxurious texture and flavour to the sauce.
- Swiss brown mushrooms – you can use what ever mushroom you like for this dish but I like something that holds together well. Buttons are great.
- Parsley and sage – these two herbs go so well with pork and I think they really make the dish.
- Crushed garlic – I add this once I have the mushrooms in the pan and have got a bit of colour on them. If you add the garlic early on a high heat you run the risk of burning it and that causes a bitter flavour. Not so nice.
- Cream – I used thickend cream beacuse I’ve always got it in the fridge, although you could use pure or cooking cream if you like.
What else can you do with a Pork Chop?
Well, you could swap out any of the herbs to make a change. You could change the cream to coconut milk. What about adding a handful of baby spinach to the sauce a few minutes before removing it from the heat so it gently wilts.
Creamy Sage Pork Chops
5 stars tells us you love the recipebecs-table.com.au
- 2 pork chops bone in for best flavour
- Salt and pepper to season
- 1 Tbsp olive oil divided
- 1 Tbsp unsalted butter divided
- 1 cup sliced brown mushrooms
- 1 Tbsp fresh chopped parsley divided
- 1 tsp fresh chopped sage
- 1-2 cloves garlic crushed
- 1/2 cup cream
- Remove the chops from the fridge and allow to come to room temperature if you have time.
- Rub the chops liberally with oil and season with a chefs pinch of salt.
- Place a frying pan on the stove and set to medium-high heat, once hot add the chops, oil and butter and sear till they’re golden brown and cooked through, transfer to a warm plate and set aside.
- Add the mushrooms to the pan and fry in the pan juices. Cook for a couple of minutes over medium-high heat. If you can brown the mushrooms a little adding the garlic around halfway through you won’t burn your garlic making it bitter.
- Add the cream deglazing the pan then adding the parsley, sage and pepper, simmer gently for around 3 – 4 minutes for the sauce to thicken a little then add back the chops.
- Allow to heat through. Serve immediately