My mom used to make a mean pork chop dinner.
I liked her pork chops, and my brother liked the pineapple upside down cake. I’ll bet you have some mom favorites too.
These pan seared pork chops with creamy sage and sour cream sauce brought back memories of my mom cooking by the stove, with me chattering in her ear. I also have memories of her chasing me around the kitchen table with a spoon in her hand ready to swat, but we won’t go there.
Happy cooking!
Serves 2
Save RecipeIngredients
- 8 ounces pork blade steaks
- 1 medium shallot, minced
- 2 tablespoons sage, chopped
- ½ tbsp olive oil
- 2 cups broccoli florets
- 2 medium yukon gold potatoes, quartered
- ¾ cup chicken broth
- ½ cup light sour cream
- salt and pepper
Instructions
- Broccoli and Potatoes:
- 1. Steam potatoes for 20 minutes in steamer basket over medium high heat.
- 2. When potatoes are just short of tender, add broccoli and steam another 5 minutes until broccoli is crisp tender.
- Pork Chops:
- 1. Preheat skillet over medium heat with olive oil. Add shallot and saute for 3 minutes to soften.
- 2. Season chops with salt and pepper and add to pan. Sprinkle sage on top and brown for 2 minutes on side one, then flip and brown on side two.
- 3. Add chicken broth. Cover and cook 15 minutes until chops are tender and broth has reduced.
- 4. Remove chops and add sour cream to the pan. Whisk sour cream into pan broth. Heat through.
- Serve chops with vegetables and sauce.
What’s good for me in this dish?
Pork trimmed of visible fat can be considered a lean meat. Specifically boneless pork chops, or tenderloin. Pork is a good source of Vitamin C, Niacin, Phosphorus and Zinc, and a very good source of Protein, Vitamin B12, Iron and Selenium. Pork is higher in cholesterol.
Broccoli is a cruciferous vegetable, and a powerhouse of nutrition. Vitamins C, K, A, folate, fiber, manganese, tryptophan and potassium help the body fight bladder, ovarian and prostate cancer. Broccoli is good for detoxification and stomach health; as well as cardiac and vision health. Wow!
Amount Per Serving
Calories: 350
Total Fat: 17.92g
Cholesterol: 92mg
Sodium: 342mg
Total Carbs: 16.64g
Dietary Fiber: 3.77g
Sugars: 2.84g
Protein: 28.15g
Weight Watchers Points 8
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.
That’s a lovely meal!
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This looks like such a great comforting meal.
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Oh everythings so so good for me in here…oh dear Mother Rimmy…u got it more than jus right…u got it delicious and am loving it good….
Thank you!
We eat pork chops quite often and I’m always looking for a new recipe. These look really fantastic Kristi, I will definitely be adding this to my recipe list!
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Kristi this really looks good. Another one bookmarked. My favorite mom meal is Fried Chicken, Mashed Potatoes and Creamy Chicken gravy. I need to blog about it one of these day.
Oh, that has to be a favorite. Fried chicken? Just the smell is heavenly!
It is not easy to get pork chops just right as they tend to be either under or over cooked. Yours look great! One of my favorite Mom dish is her vegetable salad with spicy peanut sauce 🙂
Sounds fantastic. I love anything with veggies in it. I’m one of those weird people who prefer veggies to fruit. 🙂
Duly bookmarked for next fall when I have fresh sage. I just made my mother’s ‘Baked Pork Chops’ – but used my own yogurt sauce in place of the Cream of Mushroom soup… and tossed some potatoes and savoy cabbage into the mix which she would never have done… Guess I didn’t make her recipe ‘-)) It was good, tho
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We cooks always have to modify a recipe just a bit to get our own creative touches in there. I make my own yogurt, so I’ll have to give a yogurt sauce a try. I bet the slight tang would be terrific!
Very simple and yummy.
Thank you! I love anything with sage in it. 🙂