Sauteed Pork Chop with Sage-Cider Cream Sauce

Sauteed Pork Chop with Sage-Cider Cream Sauce
Photo by Romulo Yanes


  • 1 instant-read thermometer
  • 1 1-inch-thick rib pork chop
  • 1 ½ teaspoons parsley
  • ½ cup water
  • 2 tablespoons cider vinegar
  • 1 teaspoon fresh sage
  • 1/3 cup onion
  • + 2 more ingredients
    • 1 tablespoon extra-virgin olive oil
    • ¼ cup heavy cream

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 m...

View full recipe at Epicurious


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