Pork Chops with Paprika and Sage Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2-1/2 teaspoon(s) imported med hot paprika |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) fresh ground white pepper |
4 piece(s) pork loin chops trimmed, cut to 1 in thick |
2 tablespoon(s) butter |
1 tablespoon(s) vegetable oil |
3 tablespoon(s) shallots or green onions minced |
2 teaspoon(s) fresh sage, minced or 3/4 tsp dried, crumbled |
1/2 cup(s) dry white wine |
3/4 cup(s) whipping cream |
dash(es) salt to taste |
dash(es) fresh ground pepper to taste |
sprig(s) fresh sage leaves to garnish |
Directions:
1. Combine paprika, 1/2 teaspoon salt and 1/4 teaspoon ground white pepper in small bowl. Spread half of the mixture on pork chops, pressing into both sides. Reserve remaining paprika mixture for the sauce.
2. Melt 1 Tablespoon of butter with vegetable oil in large heavy skillet over medium heat. Add pork chops and brown well, about 3 min per side. Reduce heat to Medium-Low and continue to saute until just cooked through, about 3 additional min per side. Transfer pork chops to heated platter. Cover with foil to keep warm.
3. Pour off drippings from the skillet. Add remaining 1 Tablespoon butter to skillet and melt over Medium-Low heat. Add shallots and cook 2 mins stirring occasionally. Add remaining paprika mixture and minced sage and cook 30 seconds. Add wine and boil until liquid is reduced by half, scraping up any browned bits, about 3 mins. Reduce heat to medium. Stir in whipped cream. Simmer until thickened slightly, stirring frequently, about 3 mins. Season with salt and pepper. Add any pork chop juices that may have accumulated on the platter. Spoon sauce over chops. Garnish with fresh sage leaves.
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