Sage Braised Pork - 3 Peppers Recipes

At about $2 per pound, whole pork loin is not only delicious, it’s a great value. I cut my own chops from a 9 lb loin, about an inch and a half thick. If you haven’t tried this before, it is incredibly EASY! Here’s a great video; this guy lays down hog chopping like a pro…

I like to give my piggies a little bath before before I devour them. Braising the chops keeps them moist and the liquid makes a great gravy…mmm, that’ll do pig, that’ll do…

Ingredients:

4 One to one and a half inch thick boneless Pork Chops

12 Fresh Sage Leaves, gently rubbed1 Bay Leaf

1 1/2 cups of Chicken Broth

1/2 cup dry White Wine

1 Tbsp Balsamic Vinegar

2 Tbsp unsalted Butter

1 Tbsp Corn Starch

1 Tbsp any Veggie Oil

Instructions:

1. Drop the veggie oil in a 12 inch nonstick skillet with high sides on high heat. Sear the chops on both sides. We’re not cooking here, just searing. It should take a minute or two to get a nice golden brown on each side of your piggy pillows. Lovingly remove them from the pan.

2. Reduce heat to medium. Add the white wine to de-glaze the pan. This should be easy with nonstick. Make sure you break up the naughty bits.

3. Add the remaining ingredients, except for the corn starch, and mix until sexy.

4. Return the chops to the pan. Cover and let them bathe on medium heat for about 15 minutes, turning once half way through.

5. When the chops are no longer pink in the center (145 – 160 degrees), evacuate.

6. Reduce to low heat. Mix a little hot water with the corn starch. When it’s fully integrated, add it to the remaining liquid in the pan. Stir until it thickens into a gravy kind of love. Salt and pepper to taste.