Ingredients for Sage Pork Chops
- Boneless Center Cut Pork Chops
- 1 medium yellow onion, thinly sliced
- Olive Oil
- Red Wine Vinegar
- Dried Sage
- 2 cloves garlic, minced
- Salt And Pepper
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How to Make Sage Pork Chops
- Preheat oven to 350°F (175°C).
- Trim excess fat from 4 (1-inch thick) pork chops.
- Place pork chops in a shallow glass dish.
- Add 1 medium yellow onion, thinly sliced, to the dish.
- In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 tablespoon fresh sage (chopped), 2 cloves garlic (minced), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour marinade over pork chops, ensuring they are coated evenly. Turn chops to coat both sides.
- Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the pork chops to fully marinate.
- Remove pork chops from refrigerator 30 minutes before baking to allow them to come to room temperature.
- Bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C), brushing with marinade halfway through.
- Let rest for 5 minutes before serving. Garnish with fresh sage sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
9g
Fat
41g
Carbs
1g
