At about $2 per pound, whole pork loin is not only delicious, it’s a great value. I cut my own chops from a 9 lb loin, about an inch and a half thick. If you haven’t tried this before, it is incredibly EASY! Braising the chops keeps them moist and the liquid makes a great gravy…
- 4 One to one and a half inch thick boneless Pork Chops
- 12 Fresh Sage Leaves, gently rubbed
- 1 Bay Leaf
- 1 1/2 cups of Chicken Broth
- 1/2 cup dry White Wine
- 1 Tbsp Balsamic Vinegar
- 2 Tbsp unsalted Butter
- 1 Tbsp Corn Starch
- 1 Tbsp any Veggie Oil
- [1. Drop the veggie oil in a 12 inch nonstick skillet with high sides on high heat. Sear the chops on both sides. Weâre not cooking here, just searing. It should take a minute or two to get a nice golden brown on each side of your piggy pillows. Lovingly remove them from the pan.
- 2. Reduce heat to medium. Add the white wine to de-glaze the pan. This should be easy with nonstick. Make sure you break up the naughty bits.3. Add the remaining ingredients, except for the corn starch, and mix until sexy.
- 4. Return the chops to the pan. Cover and let them bathe on medium heat for about 15 minutes, turning once half way through.
- 5. When the chops are no longer pink in the center (145 â 160 degrees), evacuate.
- 6. Reduce to low heat. Mix a little hot water with the corn starch. When itâs fully integrated, add it to the remaining liquid in the pan. Stir until it thickens into a gravy kind of love. Salt and pepper to taste.]
|Amount Per Serving||%DV|
|Serving Size 132g|
|Recipe makes 4 servings|
|Calories from Fat 52||54%|
|Total Fat 5.93g||7%|
|Saturated Fat 3.7g||15%|
|Trans Fat 0.0g|
|Total Carbs 4.42g||1%|
|Dietary Fiber 0.6g||2%|