Wednesday, November 6, 2013

Sage Cubed

Another brined pork recipe that was amazing! And sage makes an appearance in all three dishes! We have the leftover Pumpkin Sage Alfredo Pasta form last night, roasted maple-sage root veggies, and a sage brined pork chop. All were amazing. I was a little worried about the sauce but it turned out to be a delicious combination, don't skip it!
Pork Chops with Squash and Sage
(adapted from the Food Network)
Kosher salt
2 tablespoons packed light brown sugar
12 fresh sage leaves
4 bone-in pork loin chops (3/4 to 1 inch thick)
1 medium butternut squash, peeled, halved lengthwise and sliced crosswise (I added some turnip too)
2 tablespoons maple syrup
3 tablespoons extra-virgin olive oil
1/4 teaspoon freshly grated nutmeg
3/4 cup low-sodium chicken broth
Juice of 1/2 lemon
1. Combine 1/2 cup water, 2 tablespoons salt, 1 tablespoon brown sugar and 4 sage leaves in a small saucepan over medium-high heat, stirring, until the sugar and salt dissolve. Pour the mixture into a large bowl and add 5 cups cold water. Submerge the pork chops in the brine and refrigerate for a couple hours.
3. Preheat the oven to 425 degrees. Chop 3 sage leaves; set aside. Toss the remaining 5 sage leaves with the squash, 2 tablespoons olive oil, 2 tablespoons of maple syrup and sprinkle of salt. Spread on a baking sheet and roast until tender, 25 to 30 minutes.
4. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Drain the pork and pat dry. Add to the skillet and cook until a meat thermometer inserted sideways into the center registers 140 degrees F, 5 to 7 minutes per side. Divide among 4 plates.
5. Add the chicken broth and the remaining 1 tablespoon brown sugar to the skillet; simmer, stirring, until reduced by half, about 3 minutes. Remove from the heat and add the lemon juice, the reserved chopped sage, and salt to taste. Drizzle the pork with the sauce and serve with the squash.

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