RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2144
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| Recipe Name: |
Pork Chops with Sage |
| Source: |
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Submitted by: |
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Last Modified: |
2007-07-29
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
45.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$6.16
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
Full-bodied reds |
Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
4 Each apricots, dried
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Directions:
Preheat oven to 425. Put potatoes in pot of salted water and bring to a boil. Give them 3 to 4 minutes-parboil-drain and allow to steam dry. Lay pork chops on a board and insert small paring knife horizontally into the side of each chop to make a hidden pocket.
Set aside 8 of the largest sage leaves. Add 8 more leaves to the food processor with a peeled clove of garlic, the prosciutto, butter, apricots and a pinch of salt and pepper and give it a whiz. Push the flavored butter into the pockets.
Dress the sage leaves you set aside with a little oil and press one side of them into some flour. Press a leaf, flour side down, onto each side of the chops so you have 2 leaves per chop. Leave the chops on a plate, covered with plastic wrap, to come to room temperature while you prepare the potatoes.
Slice the pancetta into matchsticks, as thick as a pencil. Put them into a large roasting pan with the potatoes, the remaining sage leaves and the remainder of your whole unpeeled garlic cloves. Drizzle with a little extra virgin olive oil and put the pan into the preheated oven. After 10 minutes, put a frying pan on the burner and get it very hot. Add a touch of olive oil and put in your seasoned pork chops. Fry for 10 minutes, until golden and crisp on both sides, then remove the potatoes from the oven-they should be light golden by now-and place the chops on top. Put the pan back into the oven until the chops are done, 10 to 15 minutes depending on thickness. Remove from oven and serve. |
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| Nutrition per Serving: |
| Calories: |
1812 |
Total Carbs: |
56.9 |
Net Carbs: |
26.0 |
| Cholesterol: |
109.0 |
Fat: |
30.6 |
Protein: |
68.88 |
| Fiber: |
30.88 |
Sodium: |
266.00 |
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