Sage Marinated Pork Chops Recipe
Ingredients
3 tablespoons olive oil
2 tablespoons dry sherry or apple cider
2 tablespoons minced fresh sage or 1 1/2 teaspoons ground sage
1/8 teaspoon black pepper
4 center-cut pork chops, about 1/2 inch thick (4 ounces each)
Directions
1 ln a self-sealing plastic food storage bag, combine the oil, sherry, sage, and pepper.
Add the porkchops, push out all the air, and seal tightly.
Refrigerate for 30 minutes or up to 2 hours.
2 Heat a 12 inch nonstick skillet over moderate heat.
Add the chops and cook for 3 minutes on each side or until no longer pink on the inside.
Add the porkchops, push out all the air, and seal tightly.
Refrigerate for 30 minutes or up to 2 hours.
2 Heat a 12 inch nonstick skillet over moderate heat.
Add the chops and cook for 3 minutes on each side or until no longer pink on the inside.
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