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Golfwidow7

Pork Chops with Sage-Onion Gravy

By

Curtis Stone, Today Show

Rate this recipe 4.5/5 (4 Votes)

Ingredients

  • 1 1/4 lb peeled, seeded Butternut Squash (in 1” pieces)
  • 1 cup Heavy Cream
  • 4 Pork Loin Chops
  • 1 thin sliced Onion
  • 1 1/2 cups Chicken Stock
  • 8 oz peeled, cored Parsnips (in 1” pieces)
  • 2 sprigs fresh Sage
  • 1 tbsp Flour
  • 3 tbsp Olive Oil
  • Start by making the vegetables. Combine squash with parsnips in a pot, covering them in an extra inch of cold water; salt the water.
  • Simmer on high heat; reduce to medium and simmer 20 minutes, or until mash tender.
  • Combine cream and sage in a saucepan; simmer one minute on medium.
  • Take off heat. Cover and steep five minutes before removing sage.
  • Strain vegetables and evaporate steam by placing the strainer over the saucepan.
  • Add vegetables to saucepan and turn heat to low.
  • Smash vegetables with a potato masher or large utensil. Stir 2/3 sage cream into the veggies, reserving the rest.
  • Salt smash veggies and keep them covered so they stay warm until serving.
  • Preheat oven at 425 F.
  • Salt and pepper the pork.
  • Heat a pan on medium high and add two tablespoons of oil.
  • Cook pork for four minutes on each side, to caramelize and almost cook it all the way through. Remove pork from the pan.
  • Add another tablespoon of oil to cook your onion, stirring often for about five minutes.
  • Add flour and stock with the onion, boiling around three minutes to thicken the sauce.
  • Next, pour in the rest of the cream. Return pork to the pan and put the pan in the oven.
  • Bake about five minutes to finish cooking the meat.
  • Optionally, continue to simmer for another five minutes to thicken the gravy.
  • Salt and pepper the gravy before serving with pork chops and mashed vegetables.

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from today.com

Preparation

Step 1

Start by making the vegetables. Combine squash with parsnips in a pot, covering them in an extra inch of cold water; salt the water.
Simmer on high heat; reduce to medium and simmer 20 minutes, or until mash tender.
Combine cream and sage in a saucepan; simmer one minute on medium.
Take off heat. Cover and steep five minutes before removing sage.
Strain vegetables and evaporate steam by placing the strainer over the saucepan.
Add vegetables to saucepan and turn heat to low.
Smash vegetables with a potato masher or large utensil. Stir 2/3 sage cream into the veggies, reserving the rest.
Salt smash veggies and keep them covered so they stay warm until serving.
Preheat oven at 425 F.
Salt and pepper the pork.
Heat a pan on medium high and add two tablespoons of oil.
Cook pork for four minutes on each side, to caramelize and almost cook it all the way through. Remove pork from the pan.
Add another tablespoon of oil to cook your onion, stirring often for about five minutes.
Add flour and stock with the onion, boiling around three minutes to thicken the sauce.
Next, pour in the rest of the cream. Return pork to the pan and put the pan in the oven.
Bake about five minutes to finish cooking the meat.
Optionally, continue to simmer for another five minutes to thicken the gravy.
Salt and pepper the gravy before serving with pork chops and mashed vegetables.

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