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Pan braised pork chops and potatoes with sage
Servings
4
Ingredients
5 ml (1 tsp.) each olive oil and butter
4 duBreton center cut pork chops, bone-in (French style), 2 à 2,5 cm (3/4 to 1 inch) thick
2 cloves garlic, peeled and sliced
6 small potatoes, scrubbed and quartered
30 ml (2 tbsp.) fresh sage leaves, coarsely chopped
or 15 ml (1 tsp.) dried
Salt and pepper
85 ml (1/3 cup) beef broth
4 duBreton center cut pork chops, bone-in (French style), 2 à 2,5 cm (3/4 to 1 inch) thick
2 cloves garlic, peeled and sliced
6 small potatoes, scrubbed and quartered
30 ml (2 tbsp.) fresh sage leaves, coarsely chopped
or 15 ml (1 tsp.) dried
Salt and pepper
85 ml (1/3 cup) beef broth
- In a deep nonstick skillet, heat oil and butter over medium-high heat.
- Add chops and brown on both sides, about 2 to 2 1/2 minutes per side.
- Scatter garlic and potatoes around chops; sprinkle with sage and season with salt and pepper.
- Pour broth over chops and bring to a boil.
- Lower heat, cover and simmer for 15 minutes.
- Serve immediately.
Nutrient analysis per serving: Nutrient analysis per serving: 462 calories, 31.4 g protein, 46.5 g carbohydrates, 16.6 g fat, 5.9 g saturated fat, 81 mg cholesterol, 240 mg sodium, 32% calories from fat, 40% calories from carbohydrates
