Pork Chops with Sage Cream

5 from 1 vote

Quick, easy, and delicious, pork and sage is a classic combination. I like to serve this with a few steamed green beans that I dip in any extra sauce.

Course Main Course

Cuisine American

Keyword american, dairy-free, dinner, easy, egg-free, lunch, main, nightshade-free, nut-free, pork, pork chop, sage, sauce, sous vide

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 505kcal

Author Jenny Ross

Ingredients

1 pound pork chops 8 ounces each
salt and pepper to taste
2 tablespoons butter or butter flavored coconut oil for dairy-free
1/4 cup fresh sage leaves
1/2 cup chicken stock
1 teaspoon gelatin
1/4 cup heavy cream or coconut cream for dairy-free
1 tablespoon lemon juice

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Instructions

Cook the pork chops in your favorite way, I like to cook them sous vide at 140ºF for 1 hour. You can also pan sear or broil them.
With about 10 minutes of cooking time left, prepare the sauce. Melt the butter in a pan over medium high heat. Add the sage leaves and cook for about 5 minutes, or until crispy and the butter is beginning to brown.
Transfer sage leaves to a paper towel lined plate and set aside.
Add the chicken stock, cream, and gelatin to the pan. Stir until evenly combined and simmer until reduced by half and thickened, about 5 more minutes. Taste and season with salt and pepper. Off heat, stir in the lemon juice.
Serve the pork sliced, with sauce over top and fried sage leaves.

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