Wednesday, September 21, 2011

Sage Dijon Pork Chops

Pork is often overlooked. Chicken and even turkey even seem to be the main source of white meat recipes. But here is a simple, quick and delicious recipe for that "other white meat." Don't you just hear Aaron Copeland's "Rodeo: Hoedown" song? Or don't you? I was wrong!! I youtubed it, his song was on the "Beef, it's what's for dinner" commercial. Dang,  I was way off. But I still like pork as an alternative to chicken. Pork's safe internal temperature has been lowered (from 160 degrees to 145) so now it's even quicker to cook!

Sage Dijon Pork Chops
This recipe is from Cooks Illustrated.
Serves: 4-6
  • Four-6 oz boneless pork chops, or Eight-thin 3 oz chops
  • teaspoon vegetable oil
  • 1/2teaspoon granulated sugar
  • teaspoon vegetable oil
  • medium clove garlic, minced
  • 1/4 cup chicken broth
  • tablespoon Dijon mustard
  • tablespoons unsalted butter
  • teaspoon minced fresh sage leaves, or 1/2 tsp dried rubbed sage


  1.  Turn stove to medium heat. Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon sugar.
  2. Place chops, sugared-side down, in 12-inch nonstick skillet. Press meat of each chop into pan.  cook until lightly browned, 4 to 9 minutes (chops should be sizzling after 2 minutes; if not, see step 4). Using tongs, flip chops. Cover skillet, reduce heat to low, and cook until center of each chop registers 140 degrees on instant-read thermometer, 3 to 6 minutes; chops will barely brown on second side. Transfer chops to platter, tent with foil, and let rest.
  3. Pour liquid in skillet into small bowl. While chops are resting, add vegetable oil and garlic to now-empty skillet; set skillet over medium heat and cook until fragrant, about 30 seconds. Add low-sodium chicken broth; increase heat to high and simmer until reduced to about 2 tablespoons, about 3 minutes. Add pork chop juices to skillet. Off heat, whisk in Dijon mustard and butter until combined. Stir in sage and adjust seasonings with salt and pepper; spoon sauce over chops and serve immediately.

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