Sage Pork Chops

Sage Pork Chops

This pork chop has a pleasant mellow flavor that would go well with a side dish that has a big personality.  I LOVE sage but didn't taste much of it since it drowns in the juices.  You can change it out for any seasoning of your choice and it would probably still be similar tasting.  While on the topic of seasonings, I suggest that you do not salt this dish as the beef broth is plenty salty already.  I realized after the fact that I went wrong by using big thick boneless pork loin.  This dish would be better with bone-in pork chops to help with the moistness.  If you want to thicken the sauce, you can use Guar or Xantham but I liked it just the way it is.  I made mashed potatoes for my carb-etarians and used this runny sauce as gravy and they all enjoyed it, no one mentioning how thin their "gravy" was. *INDUCTION FRIENDLY*

3 STARS
3 servings
1 net carb per serving

3 bone-in pork chops
2 TBSP butter
1 1/2 tsp dried sage (double if using fresh)
pepper to taste
1/4 onion, chopped
1/2 cup beef broth


Rub both sides of the pork chops with the sage and pepper.  In a large skillet sear the pork chops in butter over high heat for 2-3 minutes each side.  You want to form a bit of a seared crust.  Saute the onions at the same time, making a spot for them in the pan.  Add the beef broth and bring to a boil.  Cover and reduce heat to low to simmer.  Depending on the thickness of the chops, simmer for 15-25 minutes, flipping once.  Plate the pork chops.  If you want to thicken the sauce, use guar or xantham at this point.  Spoon sauce over pork chops and serve.

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