↞ recipe box start page
Category: Pork
Prep Time: Cook Time: Total Time:
4 bone-in, thick-cut loin or rib pork chops
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup very coarsely chopped fresh sage or very small whole sage leaves
1 large red onion, sliced 1/4-inch thick
4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
1 1/2 cups chicken broth
2 teaspoons Dijon mustard
Instructions:
Season both sides of chops with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown chops well on both sides, about 3 minutes per side. Transfer to a large place and set aside.
Reduce the heat to medium-low and add the sage and onion. Cook, uncovered, stirring often, until the onion is softened and light brown in color, about 4 minutes. Stir in prosciutto and cook until it loses its rosy color. Add the broth and mustard.
Return the chops to pan, reduce the heat to low and cover the pan. Very gently simmer the chops about 10 to 12 minutes. Transfer the chops to warm serving platter. Increase heat to high and boil sauce until slightly thickened. Spoon sauce over pork chops.
Accompany with polenta, noodles or garlic mashed potatoes.
Serves 4.
view more member recipes
Pork Chops With Sage, Onion and Prosciutto
Category: Pork
Prep Time: Cook Time: Total Time:
4 bone-in, thick-cut loin or rib pork chops
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup very coarsely chopped fresh sage or very small whole sage leaves
1 large red onion, sliced 1/4-inch thick
4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
1 1/2 cups chicken broth
2 teaspoons Dijon mustard
Instructions:
Season both sides of chops with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown chops well on both sides, about 3 minutes per side. Transfer to a large place and set aside.
Reduce the heat to medium-low and add the sage and onion. Cook, uncovered, stirring often, until the onion is softened and light brown in color, about 4 minutes. Stir in prosciutto and cook until it loses its rosy color. Add the broth and mustard.
Return the chops to pan, reduce the heat to low and cover the pan. Very gently simmer the chops about 10 to 12 minutes. Transfer the chops to warm serving platter. Increase heat to high and boil sauce until slightly thickened. Spoon sauce over pork chops.
Accompany with polenta, noodles or garlic mashed potatoes.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pork Chops With Sage, Onoin And Prosciutto
by sgre52160
4 bone-in thick-cut loin or rib pork chops, about 1 1/4 inch thick Salt and pepper 2 tbsp olive oil 1 large onion, sliced 1/4 inch thick 1/2 cup fresh sage, chopped very coarsely 4 oz thinly sl
by sgre52160
4 bone-in thick-cut loin or rib pork chops, about 1 1/4 inch thick Salt and pepper 2 tbsp olive oil 1 large onion, sliced 1/4 inch thick 1/2 cup fresh sage, chopped very coarsely 4 oz thinly sl
Stuffed Pork Chops With Prosciutto, Mozzarella, And Sage
by sgre52160
2 bone-in, thick-cut pork chops (center cut rib chops) 4 sage leaves, cut into ribbons 4 thin slices mozzarella 2 slices prosciutto Olive oil Kosher salt Freshly cracked black pepper Stuff th
by sgre52160
2 bone-in, thick-cut pork chops (center cut rib chops) 4 sage leaves, cut into ribbons 4 thin slices mozzarella 2 slices prosciutto Olive oil Kosher salt Freshly cracked black pepper Stuff th
Pork Loin With Prosciutto, Fontina And Sage
by sgre52160
2 1/2 pound boneless top loin pork roast 2/3 cup panko, (Japanese bread crubs) 1/3 cup fontina cheese, shredded (about 1 ounce) 1 tablespoon fresh sage, chopped salt and pepper 4 thin slices pros
by sgre52160
2 1/2 pound boneless top loin pork roast 2/3 cup panko, (Japanese bread crubs) 1/3 cup fontina cheese, shredded (about 1 ounce) 1 tablespoon fresh sage, chopped salt and pepper 4 thin slices pros
Prosciutto & Sage Crusted Pork Tenderloin
by sgre52160
4 pork tenderloins, about 1/2 lb each 64 fresh sage leaves, stems removed (from 2 or 3 bunches) About 24 (or ½ pound) thin slices prosciutto 2 tbsp olive oil 2 tbsp unsalted butter 2 shallots,
by sgre52160
4 pork tenderloins, about 1/2 lb each 64 fresh sage leaves, stems removed (from 2 or 3 bunches) About 24 (or ½ pound) thin slices prosciutto 2 tbsp olive oil 2 tbsp unsalted butter 2 shallots,
Baked Pork Chops With Parmesan-sage Crust
by sgre52160
1 1/2 cups fresh breadcrumbs made from crustless French bread 1 cup freshly grated Parmesan or Parmigiano-Reggiano 1 tbsp dried rubbed sage 1 tsp grated lemon peel 2 large eggs 1/4 cup flour 4
by sgre52160
1 1/2 cups fresh breadcrumbs made from crustless French bread 1 cup freshly grated Parmesan or Parmigiano-Reggiano 1 tbsp dried rubbed sage 1 tsp grated lemon peel 2 large eggs 1/4 cup flour 4
view more member recipes
related CDKitchen recipes
Cajun Pork Chops
Broiled Pork Chops and Onions
Dieters' Mexican Pork Chops
Pork Chops And Rice
Milk-Braised Stuffed Pork Chops
Awesome Chops
7-Up Pork Chops
Cider Grilled Pork Chops
BBQ Pork Chops
Pork Chops With Apple Stuffing For A Crowd
Recipe Quick Jump