Pork Chops with Sage Cream Sauce
Turn your boring pork chops into a tasty dish with a little spice. Serve with a side of rice or potatoes with a drizzle of the sauce poured over the pork.
Ingredients
- 4 pork chops, at least 1” thick, bone-in or boneless
- 2 tsp BBQ Sweet Heat seasoning (or 1 tsp of Super Chunk Steakhouse seasoning)
- 1 Tbsp rubbed sage
- 1 tsp black pepper
- Salt to taste
- 2 Tbsp butter
- 2 Tbsp olive oil
- 3/4 cup half and half
- 3 Tbsp fresh sage leaves
Instructions
- Mix together all the dry spices and salt. Taste. Add salt if needed.
- Sprinkle the rub on both sides of all 4 chops. Set aside.
- In a pan large enough to hold all 4 chops, melt butter and oil together. The butter should be hot, almost smoking.
- Place chops in the pan and brown for 2 minutes. Flip and brown the other side.
- Remove the chops from the pan. Leave the drippings and spices in the pan.
- Deglaze the pan by pouring the half and half and sage leaves into the pan.
- Reduce the sauce for 10-15 minutes until it’s a bit thicker than it started. Taste to see if it needs any salt or pepper.
- Add pork back to pan and cover.
- Cook covered on stove top for 5 minutes on low until the chops look cooked at the edges. Keep covered and remove from the heat. They will finish cooking while they rest.
- Serve with a drizzle of the sauce poured over the pork.
Pork Chops with Sage Cream Sauce
Jennifer
0 minutes
0 minutes
American
Pork and Lamb
There is something about the herb sage that brings me to the holidays and rich very comforting foods.
Our Big Tom's Roasting rub has plenty of sage and it also has a lot of thyme and rosemary. It's just perfect in this recipe.
This pork chop dinner is the perfect weeknight dinner that's comforting and makes your loved ones feel special. It's also aneasy recipe to make.
Ingredients
- 4 pork chops, at least 1” thick, bone-in or boneless
1 Tbsp Big Tom’s Roasting Rub
- 1 Tbsp rubbed sage
- 1 tsp black pepper
- Salt to taste
- 2 Tbsp butter
- 2 Tbsp olive oil
- 3/4 cup half and half
3 Tbsp fresh sage leaves
Directions
- Mix together all the dry spices and salt. Taste. Add salt if needed.
- Sprinkle the rub on both sides of all 4 chops. Set aside.
- In a pan large enough to hold all 4 chops, melt butter and oil together. The butter should be hot, almost smoking.
- Place chops in the pan and brown for 2 minutes. Flip and brown the other side.
- Remove the chops from the pan. Leave the drippings and spices in the pan.
- Deglaze the pan by pouring the half and half and sage leaves into the pan.
- Reduce the sauce for 10-15 minutes until it’s a bit thicker than it started. Taste to see if it needs any salt or pepper.
- Add pork back to pan and cover.
- Cook covered on stove top for 5 minutes on low until the chops look cooked at the edges. Keep covered and remove from the heat. They will finish cooking while they rest.
- Serve with a drizzle of the sauce poured over the pork.
