Pork chop with sage and cream.

Ingredients 1 serving
Pork chops 1 piece
Olive oil 1 tablespoon
½ onion head
Apple cider vinegar 2 tablespoons
Cream 30% -s’ 50 ml
Sage leaves 0.17 beam
Parsley chopped 1.5 tsp

25 minutes

1. Sprinkle pork chops with salt and pepper.

2. Heat the oil in a heavy skillet and fry the meat on both sides (6 minutes). Arrange on a plate with tongs.

3. Drain the sauté pan is almost all fat (leave about 1 tablespoon), and reduce the heat, sauté chopped onions for 3-4 minutes. Add the onion and vinegar, stir, wait until the liquid has evaporated (about 3 seconds).

4. Return the meat to the skillet, pour a glass of water, cream, add the finely chopped sage leaves and parsley. Simmer without a lid about 5-6 minutes.

5. Remove the meat from a saucepan and place on a clean plate.

6. While the meat is resting, continue to cook the sauce, stirring constantly, until the liquid is evaporated to about 3 tablespoons.

7. Cooked pork serve with gravy, mashed potatoes and fresh parsley.

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