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!
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.
From The Little Kitchen
We love that you love to share our recipes with others. If you have a blog or website and want to repost the recipe, we just ask that you reword the instructions (easy peasy) and link back to give us credit and to use your own images at the same time. Please ask us permission before republishing our recipes and images. And here's a great article on how to properly attribute a recipe.
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!
Sign up today to receive exclusive content and news from The Little Kitchen: