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Its taken me a while to answer my first request, but here is my recipe for pork chops and apples.  I’ve made this about 25 times.  I always improvise but never really deviate from the basic honey and mustard combo because I like it so much.  You could definitely add different things to the sauce to spice it up. 

I had to use boneless chops because they were the only thing that looked good at the store when I was shopping.  If you are using chops on the bone add a few extra minutes to the cooking time.  I like my cinnamon apples really soft, so I cook them for about 25 minutes total.  If you like a little more texture reduce the cooking time at the end to 4 – 5 minutes.

Honey Mustard Pork Chops

  • 1 tablespoon olive oil
  • 4 pork loin chops ½ – ¾ inch thick
  • ½ cup apple juice
  • 2 tablespoons brown mustard
  • 1 tablespoon honey
  • 2 tablespoons chopped fresh sage
  • Salt and pepper

Heat olive oil in a large skillet over medium – medium high heat.  Season chops on both sides with salt and pepper.  Add chops to hot skillet and cook until browned, 3 – 5 minutes.  Turn chops and brown 3 minutes.  In a small bowl mix together the apple juice, mustard, honey, sage, and salt and pepper to taste.  Add mixture to skillet pouring it over the chops.  Reduce heat to low and cover.  Cook for about 4 minutes, or until just done.  Remove chops to serving plate.  Cook the sauce remaining in pan over medium high heat until slightly thickened and reduced.  Remove from heat.  Serve pork chops with sauce.

Sautéed Cinnamon Apples

  • 1 tablespoon olive oil
  • 4 – 5 Granny Smith or other firm apple, peeled and sliced
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon

Heat oil over medium heat; add apple slices to pan and sauté until slightly softened 5 – 7 minutes.  Reduce heat to medium low and add butter, brown sugar and cinnamon.  Stir to combine and cook for an additional 8 – 10 minutes.

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It’s the first week of June and my sage is out of control!  I needed to use some and I saw a chef on Martha Stewart stick whole leaves to salmon and pan fry it.  It was very pretty, but he used an insane amount of butter and oil.  So to lighten it up a little, I used 2 tablespoons of butter for a 2½ pound side of salmon, stuck my sage on and baked it in the oven.  The result was flavorful tender salmon, without a crazy amount of added fat.  Salmon is fatty to start with, (probably why it’s so good, and somewhat forgiving) so I think just a little butter is good.  The sage leaves I used were enormous and by the way rather tasty.  My 3-year-old ate the sage off first then demanded the rest of us hand ours over.

Sage Brown Butter Salmon

  • 2 ½ pound salmon filet
  • 1 tablespoon fresh sage, finely chopped
  • 8 – 10 whole fresh sage leaves
  • Juice of 1 lemon
  • Sea salt and freshly ground pepper

Place salmon on a large baking dish coated with cooking spray skin side down.  (My piece was too long for the 9”x13” pan so I cut the skinny end off and squeezed it in next to the larger piece.)  Season with sea salt and pepper. 

In a small pan melt butter over medium heat.  Heat until foam disappears then add the chopped sage.  Heat until butter browns.  Watch it carefully because this happens very quickly.  Remove from heat and carefully add the lemon juice to the butter in pan.  Pour or brush the butter mixture evenly over the salmon.  Place the sage leaves however you like on top of the salmon and press them down firmly.  Bake at 375°F for about 25 minutes.

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