Braised Pork with Garlic-Sage-Lemon Cream Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3 servings
Ingredients
  • 2 bone-in pork blade steaks, about 1½ pounds (or use chops)
  • Salt and pepper
  • 1 cup heavy cream
  • 1 cup low fat buttermilk
  • 4+ whole peeled garlic cloves
  • Peel from one lemon, cut into thin strips
  • 8-12 large fresh sage leaves
  • 2 tablespoons grated Parmigiano Reggiano cheese
  • 1 or 2 Parmigiano Reggiano rinds (about 2 inches square or so)
  • 4 ounces egg noodles, cooked and drained (reserve some of the pasta cooking water)
Instructions
  1. Place the pork into a 13x9x2-inch baking dish and season with salt and pepper. Combine the cream and buttermilk and pour over the meat. Plunge whole garlic cloves into the cream around the meat (you can use several more if you like - they sweeten up while roasting). Place the lemon peel strips on top of the meat, and plunge the sage leaves in the cream around the meat. Sprinkle with grated cheese, and plunge the rinds into the cream around the meat.
  2. Cover with foil and bake at 325 degrees until fork tender, about 2-3 hours. When tender, remove the meat to a cutting board and remove the garlic cloves (reserve them to eat!). Carefully pour off any fat that has separated and is floating in the pan. Remove and discard the cheese rinds and the sage leaves.
  3. Add the reduced cream sauce to the hot egg noodles and add enough pasta cooking water to form a nice sauce. Serve the pork and garlic cloves over the creamy noodles and garnish with a sage leaf if desired.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2014/10/braised-pork-garlic-sage-lemon-cream-sauce/