|2 servings||calories per servings 750||protein serving 77 g||carbs per serving 47 g||total fat per serving 30 g|
This dish boasts beautifully seared pork chops that have a crisp crust on the outside and are tender and juicy on the inside and seasoned with a smoky, complex seasoning blend and topped with a gravy made using the pork's own juices and dijon mustard. The sauce has a subtle aroma of sage and is flavorful yet balanced, allowing the pork chop's deliciousness to shine. The radishes are peppery and bright and cooked until just tender.
|Nutrition Facts||/ Per Serving|
|Total Fat||30 g|
|Saturated Fat||21 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||0 g|
|Monounsaturated Fat||2 g|
|Total Carbohydrates||47 g|
|Dietary Fiber||7 g|
Please take the time to read through the entire recipe card before beginning.
Preheat oven to 300 degrees.
Slice the radish thinly, slice the onion thinly. Pick & chop the parsley and sage.
Season the pork chops on both sides with 1/2 teaspoon sausage seasoning, and let stand at room temperature.
Heat a skillet over medium-high heat, add cooking oil, then sear the chops for 2-3 minutes on each side, to brown. Transfer to an oven safe dish, and place in the preheated oven. Cook for 8-12 MINUTES to yield rosy, juicy chops. 14-18 minutes plus for 'well-done'. When the chops are done to your taste, remove from the oven, and let rest for 4-5 minutes before serving.
Return the skillet to a medium heat, and add the onions. Cook for 2-3 minutes while stirring, then add the radishes and cook for 2 minutes more. Add the cooking wine, 1 teaspoon sausage seasoning, and chopped sage. Cook for 1-2 minutes more.
Add water, mustard, and cook for 2-3 minutes more. Remove from heat add resting juices from pork chops, and finish by stirring in butter and parsley. Taste and adjust seasoning. Serve & Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...