Directions:
- 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 center of chop (avoid bone) registers 150°F, 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 540.4 Kcal (2263 kJ) | ||
| Calories from fat | 340.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.83g | 58% | |
|---|---|---|---|
| Cholesterol | 186.88mg | 62% | |
| Sodium | 150.8mg | 6% | |
| Potassium | 805.36mg | 17% | |
| Total Carbs | 6.49g | 2% | |
| Sugars | 2.14g | 9% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 42.63g | 85% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 2.3mg | 13% | |
| Calcium | 101.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 121.3 Kcal (508 kJ) | ||
| Calories from fat | 76.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.49g | 58% | |
|---|---|---|---|
| Cholesterol | 41.95mg | 62% | |
| Sodium | 33.85mg | 6% | |
| Potassium | 180.78mg | 17% | |
| Total Carbs | 1.46g | 2% | |
| Sugars | 0.48g | 9% | |
| Dietary Fiber | 0.31g | 6% | |
| Protein | 9.57g | 85% | |
| Vitamin C | 1.5mg | 11% | |
| Iron | 0.5mg | 13% | |
| Calcium | 22.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Oven-Roasted Country-Style Ribs
Country-style pork ribs or 3 -4 lbs boneless sirloin pork... and 7 more.. -
Parsley and Cabbage Salad
Extra-virgin olive oil, Sour cream, Cider vinegar, Water and 5 more.. -
Sausage and Mushroom Stuffed Boneless Turkey Breast (Anne Burrell)
Extra-virgin olive oil, Onion, cut into 1/2-inch dice and 18 more.. -
Filipino Sinigang (Tamarind Soup)
Pork ribs, chopped into 1 inch pieces, Minced garlic and 8 more.. -
Spring Pea Soup
Extra virgin olive oil, Garlic, lightly crushed and 15 more.. -
Spring Pea Soup
Extra virgin olive oil, Garlic clove, lightly crushed and 12 more.. -
Dolmades (Stuffed Grape Leaves)
Onions, chopped, Extra virgin olive oil and 11 more.. -
Sweet but Savory Butternut Squash
Extra virgin olive oil, Onion, coarsely chopped and 5 more.. -
Pasta With Mushrooms, Sage, and Rosemary
Extra virgin olive oil and 11 more.. -
Greek Potato, Zucchini, and Bean Stew
Extra virgin olive oil, Onions, chopped and 11 more..
Also Try
-
Sauteed Lamb Chops with Béarnaise Butter
Thick lamb rib chops (about 3 1/4 lb), frenched, if desir... and 2 more.. -
Pork Stew with Hard Cider, Pearl Onions, and Potatoes
Diameter pearl onions (from two 10-oz bags) and 14 more.. -
Sauteed Pork Chops with Sweet-and-Sour Red Cabbage
Bacon slices, chopped, Vegetable oil, Onion, chopped and 8 more.. -
Pork Chops with Cranberry, Port, and Rosemary Sauce
Thick pork rib chops, Minced fresh rosemary, divided and 4 more.. -
Panfried Pork Chops with Pomegranate and Fennel Salsa
Fennel bulb (sometimes called anise), stalks cut off and ... and 8 more.. -
Sausage-Stuffed Rack of Pork with Sage
Bone-in pork loin roast, Extra-virgin olive oil, divided and 6 more.. -
Coriander Pork Tenderloin with Carrot-Ginger Sauce
Carrots, peeled , cut into 1-inch pieces, Whipping cream and 4 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
