Best Sage And Balsamic Pork Chops Recipes

SAGE AND BALSAMIC PORK CHOPS WITH CREAMY PUMPKIN POLENTA

Steps:

• Preheat the oven to 375°F.
• Preheat a large, oven-proof skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). In a shallow dish, combine the balsamic, sage, parsley, garlic, the remaining 1 tablespoon of EVOO, salt, and pepper. Coat the pork chops and then place them in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side. Transfer the skillet to the oven to finish off, about 8 minutes, or until the meat is firm to the touch but not tough.
• While the chops are cooking, in a sauce pot combine the chicken stock, milk, and pumpkin and season with the nutmeg, salt, and pepper. Place over high heat and bring up to a simmer. Whisk in the polenta and stir until it begins to mass together. Add the grated cheese and butter, stirring to combine. Keep in mind that polenta is very forgiving. If it becomes too thick, not smooth and creamy, you can always add more warm chicken stock or milk.
• Serve the polenta alongside the sage and balsamic pork chops with steamed vegetables. Garnish the polenta with a little extra grated or shaved cheese.

SAGE AND BALSAMIC PORK CHOPS

Steps:

• Preheat oven to 375°.
• Preheat a large oven-proof skillet over med-high heat with 2 tablespoons oil.
• In a shallow dish, combine the vinegar, sage, parsley, garlic, remaining 1 tablespoon oil, salt, and pepper.
• Coat the pork chops and then place them in the skillet; sear the meat on both sides to caramelize, about 2 minutes on each side.
• Transfer the skillet to the oven to finish off, about 8 minutes.
• While the chops are cooking, in a saucepan, combine the chicken stock, milk, and pumpkin; season with about 1/8 teaspoon nutmeg, salt, and pepper.
• Place over high heat and bring to a simmer.
• Whisk in the polenta and stir until it begins to mass together; add in grated cheese and butter, stirring to combine.
• If polenta is too thick, you can always add more warm chicken stock or milk.
• Serve the polenta alongside the pork chops.
• Garnish polenta with extra grated/shaved cheese.

PORK CHOPS WITH SAGE AND BALSAMIC VINEGAR

Steps:

• Heat the oil in a large skillet over high heat.
• Sprinkle the salt and pepper evenly over the pork chops and add the pork to the skillet.
• Brown the pork on all sides.
• Transfer to the insert of a 5- to 7-quart slow cooker.
• Add the figs to the slow cooker.
• Add the onions and sage to the same skillet and sauté until the onions are softened, about 5 minutes.
• Deglaze the skillet with the vinegar and scrape up any browned bits from the bottom of the pan.
• Transfer the contents of the skillet to the slow cooker and pour in the broth.
• Cover and cook on HIGH for 3 ½ to 4 hours or on LOW for 6-8 hours.
• Carefully remove the pork from the pot and cover with foil.
• Using an immersion blender, puree the sauce and whisk in the butter.
• Return the pork to the slow cooker and set on warm to serve.