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Butternut Squash soup with Pork Chops

Butternut Squash soup with Pork Chops

Does that picture look familiar? Because my Slow Cooker Butternut Squash and Apple soup may not be hearty enough for a complete meal, I went ahead and made a quick meal with boneless pork loin chops. Because they take less than 10 minutes to cook, it’s an easy way to insert protein into a meal.

NOTE: While ‘sage-butter’ sauce sounds rich and unhealthy, it’s actually a great way to use up sage you’ve already bought for the soup. And it’s not that much butter. 🙂

NOTE: Another great recipe from America’s Test Kitchen. This book, The Complete Cooking For Two Cookbookis a great starter book for new cooks who are looking quick recipes that won’t leave you with a ton of leftovers.

Boneless Pork Chops with Sage-Butter Sauce
America’s Test Kitchen

  • 2-4 boneless pork chops (1″ thick, 6-8 oz. each)
  • salt/pepper
  • 2 teaspoons vegetable oil
  • 1 shallot, minced
  • 2 tablespoons minced fresh sage (2 teaspoons dried)
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons unsalted butter, chilled
  1. Cut slits about 2″ apart through the outer layer of fat on each chop. Season with salt/pepper.
  2. Heat 1 teaspoon oil in skillet over medium-high heat. Lay chops in skillet and cook until well-browned on first side, 3 minutes. Flip chops, reduce heat to medium and continue to cook until meat registers 145 degrees, 5-10 minutes. Transfer to a serving plate and tent loosely with foil.
  3. Add remaining oil to pan, and heat until shimmering. Add shallot and cook until softened, around 2 minutes. Stir in sage and garlic, cooking 30 seconds until fragrant. Stir in broth and wine, scraping up any browned bits. Bring to simmer and cook until sauce is slightly thickened, about 5 minutes. Stir in accumulated meat juices and simmer for 30 seconds. Off heat, whisk in butter and season with salt/pepper to taste. Spoon over chops, serve.

 

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