So simple, yet delicious!
Sage Pork Chops
serves 4
Ingredients
4 boneless pork loin chops (6 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1 tablespoon butter
1 medium shallot, minced
1 teaspoon chopped fresh sage or 1/4 teaspoon dried
1/4 teaspoon dried thyme leaves
1/2 cup dry white wine
Directions
Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.
I served them, per Jenny’s suggestion, with steamed carrots and apple sauce. Next time around we’ll also have rolls…or roasted potatoes. Yum!
Thank you, Jenny!
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And, again Breen deserves another shout out for this delicious salsa recipe. It was a hit! And, I went to the grocery today to get the necessary ingredients to make more for my sister (who comes to town Thursday! 
). I doubled the recipe and plan to triple it for this weekend. It’s so delicious you’ll want a bunch. Trust me.
1 large tomato diced
1/2 medium onion diced
1 jalapeno OR 1-2 sorreno peppers diced
Rotel with cilantro and lime juice (couldn’t find this so I just used fresh cilantro and fresh squeezed lime juice …. money!)
1 small can of diced green chiles
1 TBS garlic powder (I used loads more)
1 TBS salt
dash of pepper
Mix above ingredients together in a food processor until well blended.
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Happy Hump-Day!
xoxo,
jc
