Savory Sage Pork with Beet Mash and Chard
Savory Sage Pork with Beet Mash and Chard is a recipe that brings warmth and comfort to my kitchen. Every time I prepare this dish, the air fills with the enticing aroma of sage-infused pork, making my heart race with excitement. I love how the savory notes of the pork combine perfectly with the sweet, earthy flavor of the beet mash. As I slice into the tender, golden pork chops, I can’t help but feel proud of this creation, a blend of vibrant colors and delicious tastes that would impress anyone at the dinner table. Whether it’s a special occasion or a cozy weeknight meal, Savory Sage Pork with Beet Mash and Chard always elevates the dining experience.
The Preparation
The preparation of Savory Sage Pork with Beet Mash and Chard starts with gathering fresh ingredients. I carefully wash and cut the red beets and Yukon Gold potatoes, feeling the coolness of the vegetables against my hands. As I boil them, the kitchen fills with the rich scent of simmering roots. Once they are soft enough, I drain and peel them, ready to transform them into a creamy puree. In my trusty food processor, I blend the beets and potatoes with butter until they become a silky smooth delight. This colorful mash is not just a feast for the taste buds but also a visual treat on the plate, a stunning magenta against the golden pork chops.
Cooking the Pork
Cooking the pork is the next step in my culinary adventure. I heat my cast iron skillet, letting it reach the perfect temperature before adding the pork chops. The sound of the meat hitting the hot pan is music to my ears. I season each chop generously with salt and pepper, watching as they turn a beautiful brown color. Adding garlic and fresh sage to the skillet makes the kitchen feel like a warm hug. The aroma wafts through the house, inviting my family to gather around. After a brief resting period, I spoon the sage-infused butter over the chops, creating a sauce that glistens with flavor. Savory Sage Pork with Beet Mash and Chard is more than just a meal; it’s a celebration of food and family.
Plating the Dish
When it’s time to plate, I carefully arrange the pork chops beside the creamy beet mash and the vibrant Swiss chard. The bright green leaves add a splash of freshness to the dish, completing the look. I drizzle the sage butter over the pork and top it with crispy sage leaves, adding an elegant finish. As I step back and admire my creation, I can’t wait to serve this masterpiece. Savory Sage Pork with Beet Mash and Chard always brings smiles to my family’s faces and satisfaction to their bellies. It’s more than a dinner; it’s a moment of joy, love, and connection around the table.
Table of Contents
Chef’s Notes- Savory Sage Pork with Beet Mash and Chard
- Pork Chop Preparation: Allow the pork chops to come to room temperature for about 30 minutes before cooking. This helps them cook evenly and prevents the outside from becoming overcooked while the inside remains undercooked.
- Searing Technique: When searing the pork chops, avoid overcrowding the pan. If necessary, cook in batches to maintain a good sear. This will ensure the chops develop a beautiful crust.
- Butter Infusion: For the sage-infused butter, gently swirl the butter around the pan as it melts. This allows the garlic and sage to infuse the butter more effectively, enhancing the flavor of the sauce.
- Beet Puree Variations: To add depth to the beet puree, consider incorporating a splash of balsamic vinegar or a pinch of nutmeg. This will balance the sweetness of the beets and potatoes.
- Swiss Chard Alternatives: If Swiss chard is not available, feel free to substitute with kale or spinach. Just keep in mind that cooking times may vary slightly depending on the leafy greens used.
- Presentation Tips: When plating, use a ring mold to create a neat stack of beet puree, and artfully arrange the pork chop and chard on the plate. Garnish with the crispy sage leaves and a drizzle of the sage butter sauce for an elegant touch.
- Make-Ahead Option: The beet puree can be prepared a day in advance and stored in an airtight container in the refrigerator. Reheat gently before serving to save time on the day of your dinner.
Savory Sage Pork with Beet Mash and Chard
4
servings20
minutes1
hour10
minutes720
kcal5
minutes1
hour35
minutesElevate your dinner game with these succulent sage-infused pork chops, perfectly paired with a creamy beet and potato puree, and vibrant Swiss chard. This dish combines rich, earthy flavors with tender meat, creating a harmonious and visually stunning meal that’s ideal for any occasion. Whether you’re hosting a dinner party or enjoying a cozy night in, this recipe promises to delight your taste buds and impress your guests with its gourmet appeal. Dive into a plate of balanced flavors and wholesome ingredients that make for a memorable dining experience!
Ingredients
- Protein
4 pieces bone-in pork rib chops each about 12 ounces and 1-inch thick
- Vegetables
2 large red beets approximately 1 pound each, cut in half
2 medium Yukon Gold potatoes roughly 0.5 pounds, peeled and halved
2 pounds Swiss chard stems removed and leaves chopped
- Fats & Oils
1 stick unsalted butter divided
1/4 cup extra-virgin olive oil
- Seasonings
Kosher salt to taste
Freshly ground black pepper to taste
3 cloves garlic crushed
1 sprig fresh sage
1 teaspoon fresh lemon juice
- Alternative Ingredients:
Unsalted Butter: Substitute with olive oil or a dairy-free butter alternative for a dairy-free option.
Yukon Gold Potatoes: Use russet potatoes or sweet potatoes if preferred.
Red Beets: Replace with golden beets or carrots for a different color and flavor profile.
Bone-in Pork Chops: Opt for boneless pork chops or chicken thighs as an alternative protein.
Extra-Virgin Olive Oil: Substitute with vegetable oil or avocado oil.
Fresh Sage: Use dried sage or thyme if fresh sage is unavailable.
Swiss Chard: Replace with spinach kale, or collard greens for a similar leafy texture.
Directions
- Preparing the Puree – In a spacious saucepan, place the halved red beets and Yukon Gold potatoes. Pour in enough water to submerge the vegetables by about 2 inches. Bring the mixture to a vigorous boil over high heat. Allow the beets and potatoes to simmer until they reach tenderness, approximately 35 to 40 minutes. Once cooked, drain the vegetables thoroughly. After cooling to a manageable temperature, peel the beets and potatoes, then chop them coarsely. Transfer the chopped vegetables into a food processor, add 2 tablespoons of unsalted butter, and blend until the mixture is smooth and creamy. Season the puree with kosher salt and black pepper, then keep it warm until ready to serve.
- Cooking the Pork Chops – Heat a large cast iron skillet over medium-high heat. Lightly coat each pork chop with 2 tablespoons of extra-virgin olive oil, ensuring they are seasoned evenly with kosher salt and pepper. Place the chops in the skillet and cook until the underside is beautifully golden brown, about 7 to 8 minutes. Flip the chops, then add the crushed garlic, sage sprig, and the remaining 2 tablespoons of butter to the skillet. Continue cooking the chops until they achieve a golden exterior and the internal temperature reaches 135°F, approximately 7 more minutes. Remove the pork chops from the skillet and let them rest on plates for about 5 minutes.
- Finishing the Sauce and Sautéing Chard – In the same skillet, whisk in 1 teaspoon of fresh lemon juice and the remaining 2 tablespoons of butter. Season the sauce with a pinch of kosher salt. Strain the sage-infused butter through a fine sieve over the rested pork chops, reserving the crispy sage leaves and discarding the garlic. Meanwhile, melt the last 2 tablespoons of butter together with an additional 2 tablespoons of olive oil in a large nonstick skillet. Add the chopped Swiss chard in batches, allowing each handful to wilt slightly before adding more. Stir occasionally and cook until all the chard is tender and wilted, about 5 minutes total. Season the sautéed chard with salt and pepper to taste.
- Plating the Dish – Arrange the rested pork chops on serving plates, generously spooning the beet puree alongside and the sautéed Swiss chard as a vibrant side. Drizzle the sage-infused butter sauce over the pork chops and garnish with the reserved crispy sage leaves for an elegant finish.
Equipment
- Cast Iron Skillet
- Food Processor
- nonstick pan
- chef’s knife
- cutting board
- colander
- Mixing bowls
- measuring cups and spoons
- instant read thermometer
Nutrition Facts
- Calories: 720kcal
- Fat: 40g
- Saturated Fat: 15g
- Cholesterol: 150mg
- Sodium: 800mg
- Potassium: 1200mg
- Carbohydrates: 45g
- Fiber: 10g
- Sugar: 10g
- Protein: 50g
- Vitamin A: 1500IU
- Vitamin C: 30mg
- Calcium: 100mg
- Iron: 4mg
FAQs- Savory Sage Pork with Beet Mash and Chard
Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops can be used. Just adjust the cooking time, as they may cook faster than bone-in chops. Aim for an internal temperature of 145°F.
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to maintain moisture.
What wine pairs well with this dish?
A medium-bodied red wine like a Pinot Noir or an earthy Burgundy complements the rich flavors of the pork and beet puree beautifully. For white wine lovers, a crisp Sauvignon Blanc is a great choice.
Is this dish gluten-free?
Yes, this dish is gluten-free as long as you ensure any additional ingredients, such as stock or sauces, are gluten-free.
Can I make this dish dairy-free?
Absolutely! Substitute the unsalted butter with olive oil or a dairy-free butter alternative, and omit any dairy-based additions in the puree.
