Excerpts
Try Half Baked Harvest Quick & Cozy Sage Butter Fried Pork Chops
Tieghan Gerard transforms a classic dish in her latest cookbook Half Baked Harvest Quick & Cozy.
Welcome to the world of Half Baked Harvest, where Tieghan Gerard’s culinary creativity meets home-cooked goodness. Her latest cookbook, Half Baked Harvest Quick & Cozy, features over 120 recipes for delicious, comfort food you can prepare in no time! In this recipe, she brings her signature flair to a classic dish with these Sage Butter Fried Pork Chops that combine an aromatic infusion of sage and perfectly seared succulent pork. That promises to be a quick yet indulgent addition to your dinner table.
Sage Butter Fried Pork Chops with Sherry Pan Sauce
Serves 4
Ingredients
- 4 (1-inch-thick) bone-in pork chops
- Fine pink Himalayan salt and freshly ground black pepper
- 4 tablespoons (½ stick) salted butter
- 2 shallots, quartered
- 12 fresh sage leaves
- 4 fresh thyme sprigs
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 cup dry sherry
- 2 tablespoons fig preserves
- 1/2 teaspoon cayenne pepper
Instructions
- Season the pork chops all over with salt and pepper. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the pork chops and cook, turning once, until nicely browned, 2 to 3 minutes per side.
- Add the remaining 3 tablespoons butter, the shallots, sage, and thyme to the pan, tilting the pan to swirl the butter around the chops. Continue cooking, spooning the butter over the chops, until the pork is cooked through and the shallots have softened 4 to 5 minutes. Transfer the pork and fried herbs to a plate, reserving the shallots in the pan.
- To the same skillet over medium-high heat, add the wine and sherry, and cook, using a wooden spoon to scrape up any browned bits from the bottom of the pan, until reduced by about half, 2 to 3 minutes. Add the fig preserves and cayenne and season with salt, black pepper, and red pepper flakes. Cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
- Return the pork chops to the pan along with any collected juices and cook, spooning the sauce over the top, just long enough to warm through 2 to 3 minutes. Serve the chops with the sauce and herbs over the top.
Reprinted with permission from Half Baked Harvest Quick & Cozy by Tieghan Gerard copyright © 2024. Photographs by Tieghan Gerard. Published by Clarkson Potter, a division of Penguin Random House, LLC.
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