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Sauteed Pork Chop with Sage-Cider Cream Sauce | by swampkitty
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Sauteed Pork Chop with Sage-Cider Cream Sauce

Sauteed Pork Chop with Sage-Cider Cream Sauce

Gourmet | December 2004


Makes 1 serving.


1 (1-inch-thick) rib pork chop

1 tablespoon extra-virgin olive oil

1/3 cup finely chopped onion

2 tablespoons cider vinegar

1/2 cup water

1/4 cup heavy cream

1 teaspoon finely chopped fresh sage

1 1/2 teaspoons finely chopped fresh parsley


Special equipment: an instant-read thermometer


Pat chop dry and season with salt and pepper. Heat oil in an 8- to 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown chop, turning over once, 5 to 6 minutes total. Transfer with tongs to a plate.


Pour off all but 1 teaspoon fat from skillet and reduce heat to moderate, then cook onion, stirring occasionally, until softened and golden brown, 2 to 4 minutes.


Add vinegar and boil until liquid is evaporated, about 3 seconds.

Return chop to skillet along with any juices accumulated on plate, then add water, cream, and sage and simmer, covered, without turning, until thermometer inserted horizontally into center of chop (avoid bone) registers 150°F, 5 to 6 minutes.


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Taken on October 13, 2008