Wait… you have this beautiful piece of meat and you are going to cook it HOW? Meet Butter Sage Pork Chops, foodie friends.
Butter Sage Pork Chops are pan seared pork chops in a simple butter, garlic and sage sauce. Sear in cast iron and then finish in the oven for the best pork chop recipe ever!
A simple technique that I use on pork, chicken and beef! Really any cut of meat and any fresh herbs I have lying around will do, but sage happens to be my favorite.
Yep- I’m throwing that bad boy in the cast iron! Butter Sage Pork Chops combine only 6 ingredients- two being salt and pepper- with the TLC of a well-seasoned cast iron for a crispy crust and succulent interior. Cast iron really is the way to go (even when the grill is calling your name) for a thick chop like this.
It can take a long time to get pork cooked thoroughly on the grill and by the time the center is done, the outside is dry and chewy. No marinade will penetrate through a 1 1/2 inch thick cut of meat to keep to it moist.
And no marinade is one of the best parts of this recipe. No prep work. NONE!
You can literally come home and throw it in the pan with just a few chops of garlic. For someone that doesn’t always plan ahead (pointing at me), this is a dream come true!
This is one recipe where quality ingredients are paramount. I highly suggest using fresh garlic and not the bottled kind. When choosing an herb, especially safe, sniff it to make sure it is fragrant.
And lastly, the butter. Butters are not created equal. Use a high quality, grass-fed beef butter, preferably one of the European brands. Or make your own butter.
Pair these skillet pork chops with:
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- 2 1 1/2 inch thick bone-in pork chops
- 1/4 cup sage leaves whole
- 4 garlic cloves thinly sliced
- 1/2 cup butter divided
- Fine sea salt
- Fine black pepper
Preheat oven to 400 degrees.
Season both sides of pork chops with a healthy sprinkle of fine sea salt and fine black pepper. Melt 2 tablespoons butter to cast iron skillet over medium-high heat. When hot, add chops, do not move, allow to sizzle and brown for 2 minutes, turn and report on other side. Both sides should have a nice, browned crust.
Add remaining butter garlic and sage. Continue to brown for 1 minute on each side for 8 minutes. Turning frequently will help them cook evenly all the way through without burning the outside. While doing this, continually spoon garlic, sage and butter mixture over the tops to keep them lubricated. If you have a thinner chop, you will not need to cook for the whole 8 minutes.
Transfer whole dish to oven for 3-5 minutes. Check internal temperature of pork to make sure it has reached 145 degrees. Allow to rest for an additional 3 minutes (I know, it is hard, they are gorgeous) before serving, making sure each has a healthy topping of crispy sage and garlic.
Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).
Cut away bone and slice pork about 1/4" thick. Serve with any juices from the cutting board spooned over top.
If you've tried this recipe, come back and let us know how it was!
The technique also works for preparing steak and chicken.
Adapted from Epicurious.