Country Pork Chops Recipe with White Beans and Crispy Sage
The Country Pork Chops Recipe featured in these images is 1-inch thick and weighs 20 oz. Therefore, they could be served “as is” for two large servings or the meat can be removed from the bone prior to serving for four modest portions.
Tip: Make sure the sage leaves are completely dried before adding to the hot oil to prevent spattering.
Prep the OvenPlace top oven rack in center position and pre-heat oven to 400°F.
Now the SkilletAdd three tablespoons of olive oil to a cast-iron skillet set over medium-low heat. Add the dried sage leaves to the skillet in a single layer. Season with some salt and sauté, turning once, until the leaves are golden brown, approximately 2-3 minutes.
Pull from the HeatRemove from heat and carefully transfer the sage leaves from the skillet with a slotted spatula and transfer to a plate lined with paper towels. Set aside.
Add the secret sauceAdd Conrad Farms Garlic & Parmesan Dressing to the skillet and adjust the heat to medium. Add the pork chops to the skillet and sprinkle with the garlic powder. Season with salt and black pepper, to taste, and cook for 3-4 minutes per side, or until the chops are nicely browned. Transfer the chops to a plate and set them aside.
Add the BrothAdd the chicken broth to the skillet and gently scrape up any brown bits with a plastic spatula. Remove from heat and add the beans and Italian seasoning. Stir to combine.6Return the pork chops and the juices that collected on the plate to the skillet before placing them in the pre-heated oven. Roast for 10-15 minutes, or until an instant-read thermometer reads 140°F. Remove from oven and allow the pork to rest for 5 minutes.
Serve it upServe the pork chops and white beans immediately topped with the crispy sage leaves. Enjoy!