Happy Labor Day, everyone! And more importantly (at least in this house), happy belated birthday to my sweet baby girl, who turned 4 yesterday! More on that later this week. Right now, it’s down to SRC business.
My assignment this month was Mellissa’s blog, A Fit and Spicy Life. I wasn’t familiar with her blog before this month, so I took a good look around to see what I had to choose from. I also noticed that she just got married! What a special time for her.
I chose this dish because it looked really good, plus I had pork chops ready to go. They were delicious and perfect for a quick and easy weeknight meal. Another great find, thanks to SRC. Thanks, Mellissa!
Sage Pork Chops
slightly adapted from A Fit and Spicy Life
4 boneless pork chops
salt and pepper
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 onion, finely chopped
2 teaspoons fresh chopped sage
1/4 teaspoon thyme
1/2 cup white wine
Season pork on both sides with salt and pepper. Heat oil and butter in a large skillet over medium heat. Add pork and cook until browned, about 3-4 minutes per side (depending on thickness of chop). Plate and cover loosely with foil to keep warm.
Add onion to skillet and cook until softened. Add sage, thyme and wine. Simmer until sauce reduces down to about 1/3 cup. Stir in any juices in plate. Drizzle sauce on top of pork and serve.