SAGE PORK CHOPS RECIPE | ALLRECIPES
These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired.
Provided by Tiffany Nixon
Categories Main Dishes Pork Pork Chop Recipes Braised
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
- Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.
Nutrition Facts : Calories 159.3 calories, CarbohydrateContent 0.6 g, CholesterolContent 75.2 mg, FatContent 7.8 g, FiberContent 0.1 g, ProteinContent 20.6 g, SaturatedFatContent 3.6 g, SodiumContent 1063 mg, SugarContent 0.2 g
SAGE CORNBREAD DRESSING RECIPE | EATINGWELL
A cast-iron skillet gives the cornbread nutty brown edges that impart extra color and flavor to the dressing. Serve this sage cornbread dressing as a holiday side or anytime you want some Thanksgiving flavors.
Provided by Virginia Willis
Categories Healthy Cornbread Stuffing Recipes
Total Time 1 hours 15 minutes
Number Of Ingredients 15
Steps:
- To prepare cornbread: Preheat oven to 450°F. Heat a medium cast-iron skillet in the oven for 10 minutes. If using butter or bacon fat, add it to the pan to melt.
- Meanwhile, combine cornmeal, baking soda and salt in a medium bowl. Lightly beat egg in a large measuring cup and stir in buttermilk. Add the wet ingredients to the dry ingredients and stir to combine.
- Pour the melted butter (or bacon fat or 2 tablespoons oil) into the batter. Stir to combine, then pour the batter back into the hot skillet. Bake the cornbread until golden brown, 20 to 25 minutes. Let dry in the pan on a wire rack overnight before making dressing.
- To prepare dressing: Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray. Crumble the cornbread into a large bowl.
- Heat oil in a large skillet over medium heat. Add onion and celery and cook, stirring occasionally, until soft, 5 to 7 minutes. Add to the cornbread. Pour broth (or stock) over and add eggs, sage, thyme, pepper and salt. Stir well to combine. Transfer the dressing to the prepared baking dish.
- Bake until puffed and golden brown, 45 to 50 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 149 calories, CarbohydrateContent 19 g, CholesterolContent 69 mg, FatContent 6 g, FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 2 g, SodiumContent 342 mg, SugarContent 3 g
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