Sage Pork Chops with Parmesan Rice

3 Jun

These pork chops were really good, I have never cook pork in oil in this way and I was very happy with how moist it came out. I have also never really added sage to anything, so I didn’t know what to expect from the flavor. It was good, not overpowering in the way that mint can be. The Parmesan rice with this was delicious! I mean, I figured it would be, cheese makes everything better, but seriously, really good rice!

**Recipe from Everyday Food

Sage Pork Chops

4 boneless pork loin chops
coarse salt and ground pepper
1 tablespoon olive oil
i tablespoon butter
1 medium shallot, minced
1 teaspoon chopped sage
1/4 teaspoon dried thyme leaves
1/2 cup dry white wine

1. Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium heat; add pork. Cook until browned and opaque throughout, about 3-4 minutes per side. Transfer to a plate, and cover with foil to keep warm.

2. Make sauce: add shallot to skillet; cook over medium, stirring until softened, 1-2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, about 2-3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce.

Parmesan Rice

Cook one cup rice according to package, then toss with 2 tablespoons butter, 3 tablespoons grated Parmesan cheese and 1/4 cup chopped parsley. You might want to start the rice when you start the pork. (And I’m pretty sure I used more than 3 tablespoons cheese, but I kinda love cheese…)

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