Granny's Pork Chops with Wine Sage Sauce

By GratefulSea

One of my husband's top favorites.

Ingredients

• 2-4 pork loin chops, about 1-inch thick
• Seasoned salt and pepper, to taste
• 1 Tablespoon vegetable oil
• 2 Tablespoons vegetable oil
• 2 Tablespoons butter or Smart Balance
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup white wine
• 1/4 cup chopped fresh sage
• 1 Tablespoon Dijon mustard

Preparation

Step 1

Wash pork chops and pat dry. Sprinkle both sides of the chops, liberally, with the seasoned salt and pepper.

In a large skillet, over medium heat, heat the oil, then brown the chops, about 2-3 minutes per side. Remove the chops and keep warm.

Add 2 Tablespoons of butter or Smart Balance to the skillet, along with 2 Tablespoons of vegetable oil. Sprinkle in 1/4 cup of flour and, stirring constantly with a whisk, cook for about 1 minute. Add the chicken broth and white wine, scraping up any brown bits. Add the chopped sage and mustard, and cook, stirring, until thickened.

Reduce heat to low-medium, return the chops to the pan and cook, covered, for 15 minutes, or until chops are cooked through. (Or, if using an oven-proof skillet, cover and put in a 350º oven for 15 minutes.)



(USDA recommends ALL cuts of whole meat, beef, pork, veal, or lamb, be cooked to an internal temperature of at least 145 degrees, with a 3-minute resting period before serving. Ground meats should be cooked to 160 degrees. All poultry, whole or ground, should be cooked to 165 degrees.)