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.
Butter Sage Pork Chops
Amount Per Serving
Calories 423Calories from Fat 414
% Daily Value*
Total Fat 46g71%
Saturated Fat 29g145%
Total Carbohydrates 2g1%
* Percent Daily Values are based on a 2000 calorie diet.