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How To make Country Pork Chops with Sage Smashed Potatoes
1 1/3 lb (4 medium) potatoes
-- cut into 1-inch chunks 1 tb Olive oil
1 lg Garlic clove; pressed
4 Pork chops (3/4 inch thick)
Salt and pepper, to taste 1 1/2 tb Butter or margarine
1/2 c Lowfat milk
1 ts Dried sage
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 20 minutes. While potatoes cook, mix olive oil with garlic and rub on both sides of pork chops. Coat large nonstick skillet with vegetable cooking spray. Add chops and over medium heat pan fry until chops are lightly browned and meat is no longer pink, about 10 minutes on each side. Season with salt and pepper. Drain potatoes; shake in pan over low heat 1 minute. Remove from heat and "smash" potatoes with fork, leaving them lumpy. Mix in butter, then milk and sage. Mix over low heat 2 minutes. Season with salt and pepper. Serve chops with potatoes. Menu: Saute`ed Apple Wedges, Angel Food Cake Nutritional Information Per Serving: 390 calories; 20 g fat; 90 mg cholesterol; 130 mg sodium; 27 g carbohydrate; 2 g fiber; 26 g protein. Source: The Potato Board
How To make Country Pork Chops with Sage Smashed Potatoes's Videos
The Best Pork Chop You'll Ever Make (Restaurant-Quality) | Epicurious 101
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best pork chops you've ever had at home.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: JC Scruggs
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Lauren Worona
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Pork Chops in a Garlic Cream Sauce
Orzo wrapped in an ultra-creamy baked feta sauce – this truly is what easy dinners are made of! Chris x
???? More recipes like this in my brand new cookbook 'Comfy' Oct 26th October. Pre-order HERE:
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Gordon Ramsay's Pan Seared Pork Chop: Extended Version | Season 1 Ep. 2 | THE F WORD
Gordon Ramsay shows the secrets behind cooking the perfect tenderized pork chops and sides.
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FOX has ordered THE F WORD, a bold new food variety show from award-winning chef and series host Gordon Ramsay. Based on his hit U.K. series of the same name, each distinctive and fast-paced hour will combine good food and good cooking with Ramsay’s passion, energy and humor into a one-of-a-kind LIVE series. THE F WORD is scheduled to premiere in 2017 on FOX.
On THE F WORD, foodie families from across the U.S. will battle it out in an intense, high-stakes cook-off. In addition to impressing Ramsay, each team must win over the hearts and taste buds of the diners, celebrities and VIP guests whom they’re serving.
Throughout each hour-long episode, cooking competition meets variety show as Ramsay chats with surprise guests and VIPs in the dining room, hosts live remotes with people from across the country, and appears weekly in unique field segments with fans, foodies and culinary experts.
Gordon Ramsay's Pan Seared Pork Chop: Extended Version | Season 1 Ep. 2 | THE F WORD
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Pork Chops with Apples & Onions + Homemade Garlic Mashed Potatoes
Please watch: How To Make Spanish Rice | CURLINDA CAN COOK
--~--
#curlindacancook #porkchops
Best & Easy PORK SCHNITZEL in 10 Minutes. German PORK SCHNITZEL. Recipe by Always Yummy!
There are three reasons to cook a pork schnitzel – for the first, that’s fast, just 10 minutes needed, second, that’s tasty, crispy crust and tender meat inside, third – that’s easy and nourishing.
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✅ Ingredients:
• pork loin – 1,3 lb | 600 g
• all-purpose flour – 1 cup
• 2 eggs
• bread crumbs – 1 cup
• vegetable oil – 2 cup | 500 ml
• ground black pepper – ½ tsp
• salt – ½ tsp
???? Preparation:
1. Cut the pork loin into chops thick, remove bones and fat, cut each piece longitudinally leaving some part uncut and open the chops butterflied.
2. Salt and pepper on both sides, place into a food plastic bag and pound with a smooth side of meat tenderizer from center to sides until equable thickness.
3. Add the flour into a bowl, beat the eggs in a second bowl and add the bread crumbs into a third one.
4. Roll the prepared pork in the flour first, then eggs and finish with bread crumbs.
5. Heat the vegetable oil in a pan over high heat up to 390°F | 200°C. If no thermometer, check the readiness for frying with a pinch of bread crumbs throw in – there should be bubbling. Dip carefully the schnitzel into the oil for a minute pouring it with the hot vegetable oil with a long spoon.
6. Take the schnitzel out on a paper towel to absorb extra fat.
7. Serve the pork schnitzel hot with rice, mashed potato or salad.
???? Advices:
1. If you have white bread crumbs, add 1 tsp of ground sweet paprika to have your schnitzel golden.
2. Pound meat only with a smooth flat side of meat hammer.
A PERFECT AFFORDABLE VALENTINES ???? DAY DINNER RECIPE /OLD SCHOOL STUFFED PORK CHOPS/PORK PAN JUS
OLD SCHOOL STUFFED PORK CHOPS WITH PORK JUS
This is an easy way to cook and enjoy a nice thick cut pork chop
6 LARGE PORK CHOPS (1-2 inch thick)
FOR STUFFING:
3 cups large diced bread of your choice
1/4 cup small diced celery
1/4 cup onions small diced
1/4 cup apples small diced
1 tsp chopped parsley
salt and pepper to taste
3 whole eggs
1 tsp ground sage
2 cups chicken or pork stock
cook celery,onions and apples in skillet until tender
add to bowl and mix all other ingredients together until completely incorporated
do not over mix
FOR SAUCE:
2 tablespoons flour
3 cups chicken or pork stock
2 tsp roux (flours /melted butter)
Add stock to skillet and cook for 2 minutes add roux and cook 5 minutes until smooth
DIRECTIONS:
Place pork chops on flat surface, cut slit 3-4 inches in the middle on pork chop with sharp knife
place stuffing in slit of pork chops
close pork chops with 3 tooth picks(top,middle and bottom) to eliminate stuffing from coming out(optional)
season pork chops with cavenders Greek seasoning,old school shake and salt and pepper
lightly brown on both sides in skillet with vegetable oil
remove from skillet and place in large baking sheet pan
Place in oven for 30-45 minutes until done
Serve with sauce and mashed potatoes or rice
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