Braised Sage Pork Chops Recipe
Servings: 4 servings
Ingredients
- 4 center cut pork chops bone-in
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion thinly sliced
- 3 cloves garlic minced
- ½ cup dry white wine
- 1 cup chicken broth
- 10 fresh sage leaves
- 1 tablespoon butter
- fresh sage leaves for garnish
Instructions
- Pat the pork chops dry with paper towels and season generously with salt and pepper on both sides.
- Heat the olive oil over medium-high heat in a large skillet or Dutch oven. Once hot, add the pork chops.Sear the chops for 3-4 minutes per side or until they develop a deep golden-brown crust. Remove the chops from the skillet and set aside.
- In the same skillet, add the sliced onions and minced garlic—Sauté for about 5 minutes or until the onions are soft and translucent.
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
- Add the chicken broth to the skillet and bring to a simmer. Return the pork chops to the skillet, nestling them into the onions. Scatter the fresh sage leaves over the top.
- Reduce the heat to low, cover the skillet, and let the pork chops braise gently for 45 minutes to an hour, or until the meat is tender and cooked through.
- For a richer sauce, you can swirl in a tablespoon of butter at the end of the cooking time.
- Serve the braised pork chops hot, garnished with additional fresh sage if desired. Pair with sides such as mashed potatoes, rice, or roasted vegetables to soak up the flavorful gravy.