Tuesday, November 16, 2010

Sage Rubbed Pork Chops with Mustard Potatoes and White Wine Gravy

Sage Rubbed Pork Chop with Balsamic Mustard Potatoes

I have been asked by a couple of people to make something involving pork chops and I am very happy to oblige. Now I wasn't going to give you the run of the mill cream of mushroom soup recipe because I am going to assume that you already know how to make that. One of my favorite pork chops is one that is rubbed with sage because lets be honest, pork and sage are like pees and carrots. You really can't have one without the other. So I wrote this up last night and I hope you all like it. You can served this with mashed potatoes if you like but these potatoes are sweet and tangy so give them a shot.

If you have any questions please feel free to ask.

- 4 medium russet potatoes, washed then sliced into 1/2 inch half moons
- 1 tablespoon course ground mustard
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 4 pork chops (bone in or out it doesn't matter)
- 1/2 teaspoon dried sage
- 1 teaspoon dried rosemary, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup white wine
- 2 cups chicken stock
- cornstarch and water mixed into a slurry

The Process
1. Preheat the oven to 450 degrees. In a large bowl combine the mustard, honey and balsamic and stir well. Toss the potatoes in the sauce making sure to evenly coat them. Season with salt and pepper then lay them evenly on a rimmed cookie sheet and place in oven for 30 minutes or until they are crisp. Flip once.
2. In a small bowl mix the sage, rosemary, garlic powder, salt and pepper then season each side of the pork chops with the mixture. Heat a large cast iron skillet over medium high heat and add the olive oil. Add the pork chops and cook until the bottom half if golden brown about 5 - 6 minutes. Then flip and cook until the bottom side if done. Then place the entire pan in the oven for 5 more minutes to complete the cooking process.
3. Remove the pan from the oven and remove the chops and place on a plate and cover in foil. Return the pan to medium high heat and add the butter and melt. Then deglaze the pan with the wine and let reduce by half about 3 minutes. Add the chicken stock and stir in well. When it's simmering add the slurry until the sauce is the consistency you desire. Turn off heat. Hopefully your potatoes are done right now as well.
4. To plate add some potatoes to your plate then lean a pork chop against it. Then cover with some gravy and eat it up.
5. Enjoy!

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