Twelve Springs Farm
Every so often you come across a recipe that is so absolutely delectable you can't keep it to yourself. Being as we have half a hog in our freezer, I'm constantly looking for new ways to serve pork. We have a lot of pork chops, and it doesn't take long to get tired eating a plain ole chop. Que this sauce, which takes a humble pork chop and transforms it into a masterpiece. The kind of masterpiece I'd pay good money for at a restaurant. Best of all, it is easy. Whether you are a beginner cook, or more advanced, this recipe will make your taste buds sing. (And if you are a novice, please don't shy away from new recipes! Even good cooks struggle sometimes and half the fun is in being creative and having fun in the kitchen!)
Heat your oil of choice in a heavy skillet (this is a GREAT time to break out the cast iron) Let your pork chops come to room temperature, dab them dry with a paper towel, and then season well with salt and pepper. That's it! See? Simple already! Don't forget to do the front and back! You want your pan to be very hot, with smoke rolling from the pan. This is essential. If you start to put your chops in and don't hear a sizzle, stop and let the pan get hotter. A hot pan creates a nice outer crust on the meat you are searing. That crust is not only delicious, it also holds in moisture. Once your pan is smoking hot, slowly lay your pork chops into the pan. Do not turn these guys until they have that crust formed, you can peak, but only turn them once they are golden brown and lovely.
Cook your chops until to your desired doneness. Not sure what that is? I have just what you need, a thermometer. It takes a little extra time to use one, BUT in ensures a perfectly done chop...or chicken...or steak anytime you make one. Most come with a guide on what temperature is best for which piece of meat you're cooking. Once your pork is done, pull it and place it on a plate. Cover with foil. Do not cut it, do not poke it, just cover it and let it take a nap. During this "nap" time the juices redistribute. So it's another step towards having a juicy chop. Next, drain out any excess oil, but leave a little. You don't want it to be dry. Do not remove all the little dark, crispy bits from the pan. They add flavor! Turn the heat down to about medium. Take your sage, rosemary and garlic, and saute. Saute until fragrant, and wilted. Do not let your spices, or garlic burn.
Once your sage, garlic and rosemary have had some time to heat up, add in your wine and heavy cream. It will be quite liquidy at this point, and that's ok.
Bring it to a simmer, and stir occasionally. All you have to do is keep an eye on it, and make sure it doesn't scorch. You are letting this reduce down, to create a thick, delicious sauce. You can use it at any stage of reduction, so if you like a more runny sauce, that's ok. I call it good when a spoon pushed through leaves a trail.
Very steamy pic! Once the sauce is reduced, plate your chops on their respective plates, and spoon the sauce over top. A side of roasted veggies is perfect!
5 cloves garlic, chopped
2 tablespoons, fresh rosemary, chopped
1/2 ounce sage, chopped
2 pork chops
1 cup dry white wine
Salt and Pepper to taste
1/4 cup heavy cream
Heat oil in a heavy skillet. While skillet is preheating, salt and pepper both sides of pork chops.
Once skillet is smoking hot, place pork chops in pan, letting sear until a golden brown crust has formed. Flip chops, and sear until at desired doneness. (Use thermometer to be precise)
Remove chops to a plate, cover with foil, and let rest. Remove most of the oil, leaving only a little behind. Add in your rosemary, sage and garlic. Saute until wilted, fragrant and golden brown. Make sure you do not let the herbs and garlic burn.
Add wine and cream, reduce heat to medium, and let simmer until reduced by at least half, or to your own preference. Taste and add salt and pepper as needed.
Plate pork chops along with your favorite side, and spoon sauce over top.
Serve and enjoy!