PORK CHOPS WITH PAPRIKA AND SAGE CREAM

By porklion

PORK CHOPS WITH PAPRIKA AND SAGE CREAM

If you can't find good-quality imported medium-hot paprika, use the readily available sweet paprika and mix it with 1/8 tsp cayenne pepper. Serve the chops with buttered noodles.

Yields: 4 Servings

Preparation Time: ? min
Cooking Time: ? min

Source: ?

Ingredients

• 2 1/2 tsp imported medium-hot paprika
• 1/2 tsp salt
• 1/4 tsp freshly ground white pepper
• 4 pork loin chops (6-8 oz each), 1 inch thick
• 2 tbsp (1/4 stick) butter
• 1 tbsp vegetable oil
• 3 tbsp minced shallots or green onions
• 2 tsp minced fresh sage or 3/4 tsp dried, crumbled
• 1/2 cup white wine
• 3/4 cup whipping cream
• Salt and freshly ground white pepper
• Fresh sage leaves

Details

Servings 4

Preparation

Step 1

Combine paprika, 1/2 tsp salt and 1/4 tsp pepper in small bowl. Spread half of mixture on pork chops, pressing into both sides. Reserve remaining paprika mixture for sauce.

Melt 1 tbsp butter with oil in heavy large skillet over medium heat. Add pork chops and brown well, about 3 minutes per side. Reduce heat to medium-low and sauté until just cooked through, about 3 minutes per side. Transfer pork chops to heated platter. Cover with foil to keep warm.

Pour off drippings from skillet. Add remaining 1 tbsp butter to skillet and melt over medium-low heat. Add shallots and cook 2 minutes, stirring occasionally. Add remaining paprika mixture and minced sage and cook 30 seconds. Add wine and boil until liquid is reduced by half, scraping up any browned bits, about 3 minutes. Reduce heat to medium. Stir in cream. Simmer until thickened slightly, stirring frequently, about 3 minutes. Season with salt and pepper. Add any pork juices accumulated on platter. Spoon sauce over chops. Garnish with sage.