Simple Sage Pork Chops
My youngest daughter Maddie requested pork chops for dinner. My wife and I thought that a strange request but we obliged with this simple sage pork chops recipe.
Braised pork chops with sage is a comforting and flavorful dish that combines tender pork with the earthy aroma of fresh sage. This classic recipe is perfect for a cozy dinner, blending savory tastes that appeal to many palates.
You’ll need bone-in pork chops, fresh sage leaves, garlic, onions, chicken broth, and white wine to prepare braised pork chops with sage. Begin by seasoning the pork chops with salt and pepper. Heat some olive oil over medium-high heat in a large skillet or Dutch oven. Once the oil is hot, sear the pork chops on both sides until they develop a golden-brown crust. This step is crucial for locking in the meat’s juices and adding depth to the dish.
After searing, remove the pork chops from the skillet and set them aside. In the same skillet, add sliced onions and minced garlic, sautéing until they become soft and fragrant. Deglaze the pan with a splash of white wine, scraping up any browned bits from the bottom. These bits, known as fond, are packed with flavor and will enrich the sauce.
Next, return the pork chops to the skillet and add chicken broth, ensuring the liquid partially covers the chops. Scatter fresh sage leaves over the top, allowing their aromatic oils to infuse the broth. Reduce the heat to low, cover the skillet, and let the pork chops braise gently for about 45 minutes to an hour. This slow-cooking process makes the pork incredibly tender, allowing the flavors to meld together.
The sauce will thicken slightly as the pork chops braise, becoming a rich, flavorful gravy. Serve the braised pork chops hot, garnished with additional fresh sage, and accompanied by sides such as mashed potatoes or roasted vegetables. The combination of tender meat, savory gravy, and the distinctive taste of sage creates a dish that is both elegant and satisfying, perfect for any occasion.
Reluctant Gourmet Tip
- The most important tip I can give you is not to overcook the pork chops. Obvious right? Not always so easy.
- The cooking times for this recipe are only recommendations not a fixed amount of time because the actual cooking time will depend on the thickness of the chops, bone-in or bone-out chops, the quality of the cooking pan, and the temperature of your oven. All these factors into the overall time it takes to prepare this dish.
- I highly suggest you check the internal temperature after 20 minutes, 30 minutes, and 40 minutes. I like my finished cooking temperature for pork chops to be 145º F so I take them out at 140ºF and give them five minutes of resting time to get up to 145ºF.
As you can see from the photo, we served the pork chops with twice-baked potatoes and a side dish of artichoke hearts and corn. We also serve some apple sauce on the side.
Braised Sage Pork Chops Recipe
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.
