Sage Pork Chops and Toasted Bulgur Salad

Since we are trying to cook at home more and spent more time actually enjoying dinner we are cooking for the 3rd time this week It had been a few months since we had pork chops and they were sounding very good. Enter my favorite website and a recipe for Sage Pork chops and we were in business.

 

Locally grown tulips happened to be on sale for $6 at Kowalski’s and I had to get some, I love fresh flowers. Especially bright colors like yellow, orange and pink. They make me happy.

 

Ingredients

 

• 4 boneless pork loin chops (6 ounces each) (I used thin cut pork chops since they were on sale this week)
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium shallot, minced (I used about a 1/4 of an onion)
• 1 teaspoon chopped fresh sage or 1/4 teaspoon dried
• 1/4 teaspoon dried thyme leaves
• 1/2 cup dry white wine

 

Directions

 

1. Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
2. Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce.

 

 

 

On the side we had a Toasted Bulgur Salad with Corn and Tomatoes that I will do a seperate post for and roasted asparagus that we drizzled with olive oil and roasted for 10 minutes at 425. We served this with an Italian Wine, a 2008 Il Papavero Pinot Grigio from Sicily. A light and crisp white wine with flavors of citrus and floral. I continue on my quest to like white wine and have found that I really enjoy Italian whites because they typically do not age in Chardonnay.