What is it about pork and sage that makes them pair so well together? I feel like every time I post a pork recipe, it involves sage. You’ll warn me if you’re tired of the combination, won’t you?
When I saw this recipe for sage pork chops on I Was Born to Cook back in September, I immediately pinned it to my beef/pork/lamb Pinterest board. It looked so simple and delicious. Sometimes the best recipes involve the fewest ingredients.
I wasn’t disappointed! Searing the pork chops on the stovetop gave me the chance to try out my fiance’s new cast-iron skillet. The dish was quick and easy to put together, even with prepping the ingredients, it was ready in less than 30 minutes. Great weeknight meal!
Pork Chops with Sage-Onion Sauce
Source: I Was Born to Cook
- 4 bone-in pork chops
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ small yellow onion, finely chopped
- 1 tablespoon fresh sage, chopped
- ½ teaspoon fresh thyme leaves
- ½ cup white wine
- Season both sides of each pork chop to taste with salt and pepper.
- Place a cast-iron skillet over medium heat. Melt the butter and olive oil in the skillet, and add the pork chops. Cook 4 to 6 minutes on one side, then flip and cook until a thermometer registers 145 degrees. Remove to a plate and tent with foil to keep warm.
- Reduce the heat slightly and add the onions to the skillet and saute until softened. Add the sage, thyme leaves, and the white wine to the skillet, and simmer until the sauce is reduced to ⅓ of a cup. Pour any accumulated juices from the plate into the sauce and stir to combine.
- Place each pork chop on a plate, and spoon some of the sauce over each pork chop.
Number of servings (yield): 4