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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Breaded Pork Chops With Fresh Sage Gravy Recipe

Once you grow sage in your garden, there’s pretty much no room for anything else. They are hearty plants that are thick and full of beautiful sage leaves in no time but even if you don’t happen to have a monstrous sage bush in your garden, you can pick up a container at the grocery store in the produce department.

Back to the pork chops – one of the best comfort foods in the world.

To prepare pork chops, place about 1 1/2 of cups of buttermilk (or regular milk & whisk in a teaspoon of vinegar) in a shallow bowl. Place about 2 cups of flour in another shallow bowl.

Heat enough canola or vegetable oil to coat bottom of pan. Allow to heat up while breading pork chops but keep an eye on it so it doesn’t smoke.

Place pork chops in the buttermilk.

Then coat with flour.

Then since that was so much fun, do it again. Do it again!

Ooooo serious breading.

Place each pork chop in preheated oil. Enjoy the sizzle.

After first side is golden brown, flip over carefully to brown second side. Heat until middle reaches 145F. I often get asked how to keep meat moist in the middle. Normally the fix is simply making sure that your meat reaches the minimum temperature in the middle but doesn’t cook longer than necessary as this is when it becomes dry.

Minimum temperatures:

  • Pork = 145F – 165F
  • Poultry = 165F – 175F
  • Beef = 120F – 165F
  • Lamb = 135F – 165F

Remove pork chops from pan & set aside. Add a little olive oil (or bacon grease if you happen to have some) to pan & heat then add diced onions. Allow onions to cook until golden & somewhat see-thru looking.

While onions are cooking, place about 3 cups of water and about 4 fresh sage leaves into blender. Bend until sage is minced & set aside.

Sprinkle about 1/4 cup flour into onions and stir well. Cook for a few minutes.

Pour sage water into roux and continue to stir while gravy thickens.

Simmer and add salt, pepper, and house seasoning if you like such as Spike, Lawry’s or Johnny’s. A little broth seasoning works magic with the flavors too. I recommend about a tablespoon of Better Than Bouillon vegetable or chicken base. Taste test to be sure your flavors make your taste buds dance.

Awesome optional step… use a large mesh strainer to remove onions & bits after finished for a smooth but still flavorful gravy!

Perfectly perfect served with a side dish and garnished with a sprig of sage…

or as the Peter Brady special: pork chops & apple shaaaauce.

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016
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