Sauteed Pork Chop with Sage-Cider Cream Sauce

Ingredients for Sauteed Pork Chop with Sage-Cider Cream Sauce

• 1 (1-inch-thick) rib pork chop

• 1 tablespoon extra-virgin olive oil

• 80ml finely chopped onion

• 2 tablespoons cider vinegar

• 120ml water

• 60ml double cream

• 1 teaspoon finely chopped fresh sage

• 1 1/2 teaspoons finely chopped fresh parsley

• an instant-read thermometer

How to make Sauteed Pork Chop with Sage-Cider Cream Sauce

Pat chop dry and season with salt and pepper. Heat oil in an 8- to 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown chop, turning over once, 5 to 6 minutes total. Transfer with tongs to a plate.

Pour off all but 1 teaspoon fat from skillet and reduce heat to moderate, then cook onion, stirring occasionally, until softened and golden brown, 2 to 4 minutes. Add vinegar and boil until liquid is evaporated, about 3 seconds.

Return chop to skillet along with any juices accumulated on plate, then add water, cream, and sage and simmer, covered, without turning, until thermometer inserted horizontally into centre of chop (avoid bone) registers 66°C, 5 to 6 minutes. Transfer chop to a clean plate, then simmer sauce, uncovered, stirring, until liquid is reduced to about 3 tablespoons , 1 to 2 minutes. Stir in parsley and salt and pepper to taste. Spoon sauce over chop.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.