Pork Chops with Parmesan Sage Sauce

Curtis loves pork, I can’t say that enough. I’m not a pork fan but I do make it for him every so often. So when we were talking about favorite recipes we have that involve sage — pork chops are on the top of his list.

This is a super easy dish and serve it with your favorite rice or pasta and some sauteed green beans!

I made the sauce with half & half at Curtis’ request first and then cooked the pork chops fairly quickly in a cast iron skillet. Once I removed the pork chops and set them aside (always let meat rest before cutting into it), I removed the skillet from the heat and then poured the sauce into the pan – so I could get all of the pan drippings into that sauce! It thickened up a little and…

I got two thumbs up for this dish! Curtis loved it!

If you make any of recipes and decide to share them on instagram or twitter be sure to tag me @thelittlekitchn and use the hashtag #thelittlekitchenrecipes! I love seeing your posts and photos!

Pork Chops with Parmesan Sage Sauce Recipe

Yield: Serves 2


1 to 1.5 Tablespooons unsalted butter

1/2 cup half & half

salt and pepper

2 Tablespoons parmesan cheese, grated

1/8 teaspoon McCormick ground sage (plus 2 pinches)

1 pound pork chops (bone-in, 2 pieces), rinsed with water & patted dry with paper towels


In a small saucepan, melt butter on medium-low heat. Add half & half and allow to simmer to cook and reduce for 1 to 2 minutes, stirring with a wooden spoon constantly. Add cheese and allow to melt. Continuing to stir the sauce, add the ground sage. Remove pan from heat and set aside.

Season both sides of pork chops with salt, pepper and a couple of pinches of ground sage. Heat a cast iron skillet at medium high heat for about 3 to 5 minutes. Add pork chops to skillet and cook for 5 to 8 minutes on each side. Remove pork chops from skillet and put onto a plate and allow to rest for at least 5 minutes.

Remove skillet from heat and add parmesan sage sauce to the skillet and stir, be sure to scrape bits from the bottom of the skillet. Serve pork chops with sauce on top.

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I’m working with McCormick once again this season to share with you the Seasonal Seven Flavors, cinnamon, nutmeg, poultry seasoning, ginger, sage, vanilla, and peppermint, and most specifically I will be sharing recipes with sage in them. Check out the brown butter gorgonzola fries I made earlier this week.

Disclosure: This post is sponsored by McCormick. I love working with them and as always opinions are my own!

23 Responses to “Pork Chops with Parmesan Sage Sauce”

  1. 1
    Rachel @ Following In My Shoes — November 16, 2012 @ 11:59 pm

    I picked up two new McCormick spices tonight: Roasted Saigon Cinnamon and Mexican Cocoa Chili. Can’t wait to try baking with both — I’m hoping to have a few cookie recipes posted Monday.

    And, our house is exactly the same on the pork issue; it’s my husband’s favorite protein and I’m not crazy about it. I may have to try this for him — he would LOVE it.


  2. 2
    Joanne @ Fifteen Spatulas — November 17, 2012 @ 3:54 am

    Look how brown and beautiful those chops are!!! I love cooking pork chops. They cook so quickly and can be finished with a simple sauce like the parmesan sage one you did. Mmm!


  3. 3
    kita — November 17, 2012 @ 7:48 am

    Seriously, would shove a small child over for these. You make pork chops look smexy (and that sauce sounds amazing).


  4. 4
    Sue — November 17, 2012 @ 8:02 am

    I found your blog because Ashley linked you up on a Her Universe post on FB for wearing her tshirt!!! The Force is with all your yummy recipes… I had a great time browsing and I’m adding you to my reading list! :)


  5. 5
    averagebetty — November 17, 2012 @ 12:08 pm

    You know the craziest thing happened last night… My husband said, “MMM pork chops” after seeing something on TV. And I never make pork chops! Seeing your beautiful recipe is like pork karma! Looks way better than what we saw on TV 😉


  6. 6
    Bev @ Bev Cooks — November 17, 2012 @ 1:00 pm

    That’s one sexy chop you got there.


  7. 7
    claire @ the realistic nutritionist — November 18, 2012 @ 9:13 am

    wow. Gorgeous photos, Julie!! :)


  8. 8
    Kathryn — November 18, 2012 @ 2:38 pm

    This sounds really delicious – I love using sage with pork. Gorgeous pictures too!


  9. 9
    Kiersten @ Oh My Veggies — November 18, 2012 @ 5:06 pm

    Oh my gosh, that sauce looks gorgeous–I think I could eat that with a spoon!


  10. 10
    Chung-Ah | Damn Delicious — November 18, 2012 @ 6:39 pm

    Jason is a huge pork fan to so I totally need to make this for him!


  11. 11
    Leslie — November 18, 2012 @ 9:11 pm

    You made the impossible un-photgentic ugly pork chop look beautiful!!!!!


  12. 12
    Robyn | Add a Pinch — November 19, 2012 @ 8:42 am

    Absolutely gorgeous, Julie.


  13. 13
    Paula - bell'alimento — November 19, 2012 @ 9:22 am

    Love a good cream sauce! So quick and easy and DEE-LISH!


  14. 14
    Sommer@ASpicyPerspective — November 19, 2012 @ 9:55 am

    Beautiful Chops Julie. For a minute I thought you were going to tell us you caved! 😉


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  16. 15
    Linda | The Urban Mrs — November 19, 2012 @ 2:20 pm

    I’m not too fond of pork, but this recipe looks so salivating. Very beautiful!


  17. 16
    Miss @ Miss in the Kitchen — November 19, 2012 @ 9:18 pm

    Oh my those are some really great looking pork chops.


  18. 17
    Cassie | Bake Your Day — November 20, 2012 @ 9:17 am

    I am not really a fan of pork chops but would eat them with this sauce, I love it!


  19. 18
    Angie — November 20, 2012 @ 10:07 am

    I love pork, so I know I would love this!


  20. 19
    Carlas Confections — November 20, 2012 @ 12:10 pm

    Yum! I love this! I am always afraid of making pork chops because I have no idea how to cook them, but I didnt realize how easy they were to make! I will be making them soon now, because this dish really looks incredible 😀


  21. 20
    addie | culicurious — November 23, 2012 @ 3:41 pm

    Great sauce, Julie. I want those pork chops now :)


  22. 21
    Chuck — December 19, 2012 @ 10:36 pm

    I Made these tonight, and they were amazing!
    I did my chops a little differently though. I melt a little butter in a skillet, brown them on either side, then throw them in the oven at 425 for about 7 minutes total. I then followed the sauce recipe, and used the melted butter to de-glaze the pan! Sauce was amazing! Definitely going to make this again!


    • Julie Deily replied: December 21st, 2012 @ 2:40 pm

      Great to hear, Chuck! Thanks for checking back in. :)


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