{"id":853,"date":"2018-01-12T00:38:26","date_gmt":"2018-01-12T05:38:26","guid":{"rendered":"https:\/\/www.cheflorious.com\/?post_type=recipe&#038;p=853"},"modified":"2018-01-12T00:38:26","modified_gmt":"2018-01-12T05:38:26","slug":"sage-honey-glazed-pork-chops","status":"publish","type":"portfolio","link":"https:\/\/everthemes.com\/wptest\/portfolio\/sage-honey-glazed-pork-chops\/","title":{"rendered":"Sage-Honey Glazed Pork Chops"},"content":{"rendered":"<div class=\"wpb-content-wrapper\">[vc_row][vc_column][vc_column_text]<!--WPRM Recipe 9731--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Sage Honey-Glazed Pork Chops<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"http:\/\/cheflorious.com\/staging\/3551\/wp-content\/uploads\/2018\/01\/pork-chop-tnail-150x150.jpg\"\/>\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<p>Pork:\u00a0 The Other White Meat!<\/p>\n<p>Remember that slogan from years ago?\u00a0 Well, you know it&#039;s actually true.\u00a0 Pork chops, especially boneless chops, really are white meat.\u00a0 Glazed pork chops are beyond yummy in my opinion, but sometimes they can be a little too sweet.\u00a0 Enter SAGE!\u00a0 Enter BROWN BUTTER!\u00a0 First of all, any one who has ever made brown butter knows how much it can change the entire flavor profile of a dish&#8230;for the better.\u00a0 So I got to thinking, hmmmmmmm&#8230;&#8230;brown butter, honey&#8230;&#8230;.hmmmmmmm&#8230;..that works&#8230;&#8230;but it needs something else&#8230;&#8230;hmmmmmmmmm&#8230;..SAGE!\u00a0 Yes&#8230;that&#039;s the ticket, sage.\u00a0 And so it was born:\u00a0 Sage Honey-Glazed Pork Chops.<\/p>\n<p>What makes this meal an even bigger bonus is that it cooks in less than 30 minutes.\u00a0 BONUS!!!\u00a0 I hope you&#039;ll make it; I made roasted carrots with it and drizzled the sage-honey brown butter sauce on the carrots too.\u00a0 O-M-G!\u00a0 My family couldn&#039;t get enough.\u00a0 Hope you have the same positive experience with this dish.<\/p>\n<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<ul>\n<li>12 boneless pork chops, cut standard thickness<\/li>\n<li>Salt, Pepper, Herb Seasoning (to taste)<\/li>\n<li>4 sticks butter<\/li>\n<li>1\/4 cup honey<\/li>\n<li>2 Tbsp ground sage<\/li>\n<li>2 tsp Salt<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Season the pork chops with salt, pepper and herb seasoning to taste.<\/li>\n<li>Sear the chops on high heat in cooking oil (any cooking oil).  Remove after approx 2 &#8211; 3 minutes per side.<\/li>\n<li>Pour out excess oil from the skillet.<\/li>\n<li>Melt butter in skillet over medium heat.  Do NOT rush this process!<\/li>\n<li>When butter starts to boil and separate, add ground sage and honey (also add fresh sage leaves if using).<\/li>\n<li>Continue cooking over medium\/medium-low heat until butter turns slightly brown. Do NOT over cook.<\/li>\n<li>Place the pork chops back in the skillet they were cooked in.<\/li>\n<li>Pour brown butter sauce in pan with chops.  Be sure to brush some of the brown butter sauce on top of the pork chops.<\/li>\n<li>Continue cooking over medium-low heat until pork chops are done.<\/li>\n<li>If desired, place pork chops in oven on broil for approx 3 &#8211; 4 minutes.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe-->[\/vc_column_text][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text] Sage Honey-Glazed Pork Chops Pork:\u00a0 The Other White Meat! Remember that slogan from years ago?\u00a0 Well, you know it&#039;s actually true.\u00a0 Pork chops, especially boneless chops, really are white meat.\u00a0 Glazed pork chops are beyond yummy in my opinion, but sometimes they can be a little too sweet.\u00a0 Enter [&hellip;]<\/p>\n","protected":false},"featured_media":859,"template":"","meta":[],"portfolio-category":[91],"_links":{"self":[{"href":"https:\/\/everthemes.com\/wptest\/wp-json\/wp\/v2\/portfolio\/853"}],"collection":[{"href":"https:\/\/everthemes.com\/wptest\/wp-json\/wp\/v2\/portfolio"}],"about":[{"href":"https:\/\/everthemes.com\/wptest\/wp-json\/wp\/v2\/types\/portfolio"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/everthemes.com\/wptest\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/everthemes.com\/wptest\/wp-json\/wp\/v2\/media?parent=853"}],"wp:term":[{"taxonomy":"portfolio-category","embeddable":true,"href":"https:\/\/everthemes.com\/wptest\/wp-json\/wp\/v2\/portfolio-category?post=853"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}