Best 5 Sage Pork Chops With Cheddar Cheese Grits Recipes

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Tender and flavorful sage pork chops are paired with a creamy, cheesy grits in this Southern comfort food dish. The pork chops are seasoned with a blend of sage, garlic, paprika, and salt & pepper. They are then pan-fried until golden brown and cooked through. The grits are made with chicken broth, milk, butter, and sharp cheddar cheese. They are cooked until smooth and creamy. The pork chops are served over the grits, and the dish is garnished with chopped parsley. In addition, the article also provides recipes for roasted green beans with pecans and a simple salad to complete the meal.

Here are our top 5 tried and tested recipes!

PORK CHOPS IN CHEESE SAUCE



PORK CHOPS IN CHEESE SAUCE image

This started out to be Pork Chops with Shallots and Sour Cream. Then I realized I didn't have any shallots or cream of celery soup. So I decided to improvise and the end result was Pork Chops with Cheese Sauce. And it's pretty darn good too! 04-15-15

Provided by Ellen Bales

Categories     Pork

Time 1h50m

Number Of Ingredients 9

4 boneless pork chops
2 tsp dried sage
all purpose flour
salt and pepper to taste
1-2 Tbsp vegetable oil
1 large onion, sliced or chopped
1 can(s) (10 oz.) cheddar cheese soup
8 oz sour cream
water

Steps:

  • 1. Rub both sides of pork chops with sage, then lightly flour and add salt and pepper to taste. In a large skillet over medium-high heat, brown in oil until light golden. Add onions and caramelize.
  • 2. In a large bowl, combine cheddar cheese soup with sour cream and mix well. If too thick, add water until desired consistency is reached.
  • 3. Pour sauce over pork chops and bring to a boil. Reduce heat, cover, and cook 1-1/2 hours. Serve with rice, noodles or potatoes.

SAGE PORK CHOPS



Sage Pork Chops image

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 Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h5m

Yield 6

Number Of Ingredients 7

2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon

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, Carbohydrate 0.6 g, Cholesterol 75.2 mg, Fat 7.8 g, Fiber 0.1 g, Protein 20.6 g, SaturatedFat 3.6 g, Sodium 1063 mg, Sugar 0.2 g

SMOTHERED PORK CHOPS AND CHEESE GRITS



Smothered Pork Chops and Cheese Grits image

Provided by Food Network

Number Of Ingredients 10

6 cups chicken stock
2 cups grits (Quick Grits)
1/4 pound unsalted butter
1 cup cheddar cheese
1 1/4 cup vegetable oil
4 (6-ounce) center cut pork chops with bone
Salt and pepper to taste
1 cup plus 4 tablespoon for dredging and the gravy
4 cups chicken stock (warm)
1 large onion, thinly sliced

Steps:

  • In 2 quart sauce pan pot over medium heat, bring chicken stock to a rapid boil. Add grits whipping continuously for approximately 3 minutes. Make sure that the grits do not develop lumps. Reduce heat to low. Cook grits for approximately 5 minutes. Add butter and cheese. Mix well. Remove sauce pot from heat. Keep warm to serve with the Pork Chops.;
  • Place a large cast iron skillet on medium heat. Add vegetable oil. Season pork chops with salt and pepper. Dredge pork chops in seasoned flour. When oil is hot, approximately 325 degrees, place pork chops in skillet. Cook pork chops on each side approximately 5 minutes. Be careful not to burn. Remove pork chops from skillet and set aside. Pour fat from skillet leaving about 4 tablespoons of oil. Do not scrape skillet. Return skillet to heat. Add 4 tablespoon of flour to oil stirring occasionally, allowing flour to brown. Add warm chicken stock. Whisk chicken stock, and flour mixture carefully to prevent lumps. Return pork chops to skillet. Add onions. Cover and simmer on low 25 to 30 minutes or until pork chops are tender. To assemble the dish, remove pork chops from pan and plate one with the Cheese Grits. Spoon some of the pan gravy and onions over the chops.;

PAN-SEARED PORK CHOPS WITH SAGE, DATES AND PARSNIPS



Pan-Seared Pork Chops With Sage, Dates and Parsnips image

This easy dish combines sage, brown butter and dates for a blast of sweet-salty flavor. Brining the pork chops in advance ensures tenderness: You can allow them to sit in the thyme-infused brine overnight, but even two hours of marinating will improve the taste and texture of the chops. This recipe calls for parsnips, but sweet potato or roasted squash would also work well. (And if you can't find medjool dates, pitted prunes are a worthy stand-in.)

Provided by David Tanis

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup kosher salt (Diamond Crystal), plus more for boiling
2 tablespoons granulated sugar
1 large thyme sprig
4 bone-in pork chops, about 3/4-inch thick (about 2 pounds)
2 pounds parsnips, peeled and cut into 3-inch sticks
2 tablespoons olive oil
4 tablespoons salted butter
12 large sage leaves
12 pitted medjool dates, halved
Freshly ground black pepper, to taste
1/2 lemon, plus more to taste

Steps:

  • Brine the chops: Put salt and sugar in a large bowl. Whisk in 4 cups water to dissolve. Add thyme sprig and pork chops. Cover and refrigerate for at least 2 hours or up to overnight. When ready to cook, remove chops from brine and pat dry. Discard brine.
  • Heat oven to 350 degrees. Put a large pot of well-salted water over high heat. When it boils, add parsnips and bring to a brisk simmer. Cook until parsnips are tender, 8 to 10 minutes. Drain parsnips and keep warm.
  • Meanwhile, set a large skillet over medium-high heat and add olive oil. When oil is wavy, sear chops until nicely browned, about 3 minutes per side. (Work in batches if you don't have a large skillet.)
  • Transfer chops to a roasting pan or sheet pan in one layer. Bake for 10 to 15 minutes, until meat is 140 degrees when probed with an instant-read thermometer. Remove from oven and let rest while you make the sauce.
  • Wipe out the skillet and return to medium-high heat. Add butter and let it begin to brown. Add sage leaves and dates, and let sizzle for about a minute. Add pepper and lemon juice, and pull off heat. Taste, and add more pepper or lemon to taste.
  • To serve, place chops and a spoonful of parsnips on warm plates. Spoon butter mixture over chops and parsnips.

SAGE PORK CHOPS



Sage Pork Chops image

With little effort and just one skillet, you'll get big applause for 15-minute pork chops. This recipe comes to us from Lisa Saffian of Burbank, California.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 15m

Number Of Ingredients 8

4 boneless pork loin chops (6 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1 tablespoon butter
1 medium shallot, minced
1 teaspoon chopped fresh sage or 1/4 teaspoon dried
1/4 teaspoon dried thyme leaves
1/2 cup dry white wine

Steps:

  • Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
  • Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.

Tips:

  • Tenderizing Pork Chops: For extra tender pork chops, consider using a meat mallet or a fork to tenderize them before cooking. This will help break down the fibers and result in a more tender and juicy chop.
  • Seasoning the Pork Chops: Don't be afraid to experiment with different seasonings for your pork chops. In addition to salt and pepper, try using garlic powder, onion powder, paprika, cumin, or chili powder. You could also create a marinade using olive oil, herbs, and spices, then let the pork chops soak in it for several hours or overnight before cooking.
  • Cooking the Pork Chops: When cooking the pork chops, make sure your skillet is hot enough before adding the chops. This will help sear the outside of the chops and prevent them from sticking. Additionally, cook the pork chops over medium heat to ensure that they cook evenly throughout without burning.
  • Making the Cheddar Cheese Grits: To achieve a creamy and flavorful cheddar cheese grits, use high-quality cheddar cheese. Grating your own cheese is recommended as it melts better than pre-shredded cheese. Additionally, use chicken broth or milk instead of water for a richer flavor.
  • Serving the Dish: When serving the sage pork chops with cheddar cheese grits, consider garnishing the dish with fresh herbs such as parsley or chives. This will add a pop of color and freshness to the plate.

Conclusion:

Sage pork chops with cheddar cheese grits is a delicious and satisfying dish that combines the savory flavors of pork chops with the creamy richness of cheddar cheese grits. By following the tips provided, you can create a tender and flavorful pork chop that pairs perfectly with the creamy and cheesy grits. Whether you're serving it for a weeknight dinner or a special occasion, this dish is sure to be a hit.

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