Love pork chops? Here’s a delicious and easy new twist on them that will put ’em on the table in under thirty minutes.
I mean no disrespect to the fine folks at Bon Appetit magazine, but that is seriously the dumbest recipe name ever. I mean, really, it tells you nothing about the recipe or main ingredients, outside of pork chops.
How about Butter Basted Pork Chops with Frizzled Sage?
Pork Chops with Garlic Butter and Sage?
If you’ve been a long time reader, you may have noticed that I don’t share a lot of recipes for pork chops. I like them just fine, they just typically don’t wow me. I’ve probably shared exactly three recipes for pork chops in eleven years of blogging.
And now, here’s number four.
Last week, while Madeline was at cheer practice, I took the time to catch up on a few of my magazines, this issue of Bon Appetit being one of them.
And their picture totally drew me in.
And then once I saw how simple the recipe was to make, I ended up adding the ingredients to my shopping list for the next day.
Because now that cheer has started, with Girl Scouts and school and soccer not far behind … I’m all about quick and easy weeknight meals.
This is that.
Tender. Juicy. Flavorful. Easy with a capital E.
It actually got the thumbs up from every member of the family.
Which is as good as gold.
Hungry for more pork chop recipes?
This version with bourbon is always the one to beat. And it’s back in the day when I had NO IDEA what I was doing with a camera.
Your New Favorite Pork Chops
Recipe courtesy of Bon Appetit
1 tablespoon vegetable oil
2 1½”-thick bone-in pork rib chops (8–10 ounces each)
Kosher salt and freshly ground black pepper
8 sprigs sage
2 garlic cloves, peeled, smashed
1 tablespoon unsalted butter
Heat oil in a large skillet over medium-high. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8–10 minutes (cooking time will depend on thickness of chops).
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 ¼” thick. Serve with any juices from the cutting board spooned over top.