Pork Chops w/Sage & Sour Cream Sauce

It is extremely difficult to cook for just two people sometimes. Most often we take leftovers for lunch the next day and we still have leftovers from supper afterwards. This was a great recipe to make because it only served 2 and since we were having a luncheon at work the next day, leftovers were not necessary. I also liked that this recipe included the meat, starch, and vegetable all in one recipe.

Pork Chops w/Sage & Sour Cream Sauce
Serves: 2
Adapted by: http://motherrimmy.com/home-cooked-pork-chops-with-sage-and-sour-cream-sauce

Ingredients
8 ounces pork blade steaks
1 medium shallot, minced
2 tablespoons sage, chopped OR 1 tablespoon dried sage
1/2 tablespoon extra virgin olive oil
2 cups fresh broccoli florets
2 medium yukon gold potatoes, quartered
3/4 cup reduced sodium chicken broth
1/2 cup light sour cream
salt and pepper, to taste

To cook the broccoli and potatoes:
-Steam potatoes for 20 minutes in a steamer basket over medium high heat.
-When potatoes are almost fork tender, add the broccoli to the steamer basket and steam an additional 5 minutes or until broccoli is crisp tender.

Pork chops:
-Preheat nonstick skillet over medium heat with olive oil.
-Add minced shallots to the hot pan and saute for about 3 minutes.
-Season chops with salt and pepper and add to the pan. Sprinkle sage on top of each chop and brown for 2 minutes on each side.
-Add chicken broth to the skillet. Cover and cook for 15 minutes or until chops are tender and broth has reduced.
-Remove chops and add sour cream to the pan. Whisk together with the broth mixture. Heat and add additonal salt and pepper, if necessary.
-Serve gravy on top of pork chops

Enjoy! :)