Braised Sage Pork Chops Recipe

January 31, 2014 0 Comments

Braised Sage Pork Chops

Simple Sage Pork Chops

My youngest daughter Maddie requested pork chops for dinner. My wife and I thought that a strange request only because we couldn’t remember her ever asking for them before. So here’s a simple recipe for braised sage pork chops that are easy to prepare and have tons of flavor.

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, the temperature of your oven. All these factor 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 Pork Chop Recipe

Braised Sage Pork Chops Recipe

Prep Time: 10 minutes

Cook Time: 20 - 40 minutes

Total Time: 30 - 50 minutes

Yield: 4 servings

Braised Sage Pork Chops Recipe


1 - 2 tablespoons extra virgin olive oil

2 teaspoons Kosher salt

1 teaspoon dried sage

1 teaspoon freshly ground pepper

4 center cut bone-in pork chops (1 1/2 - 2 inches thick)

3 tablespoons unsalted butter

1 cup beef stock (chicken stock can work if you can't find beef stock)

How To Prepare At Home

In a small bowl, combine the salt, dried sage and black pepper. Rub the oil on both sides of the pork chops and then the rub. The oil will help the rub stay on the chops.

Heat a large fry pan over medium-high heat, add butter and brown the chops on both sides.

Add the beef stock to the pan and scrape up any of the brown bits (fond) from the bottom of the pan with a wooden spoon.

Cover the pan, reduce the heat to low and simmer the pork chops for 20 to 40 minutes or until you reach the desired internal temperature.

Remove the pan from heat and then remove the pork chops from the braising liquid. Let the pork chops rest for 5 minutes before serving with you choices of side dishes.

You can reduce the braising liquid if you want to use it as a sauce but that's your choice. We served it with some homemade cranberry sauce with had in the refrigerator.

Last modified on Tue 15 July 2014 10:06 am

Filed in: Pork Recipes

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