Pork might be the other white meat, but it’s center stage in this recipe—and perfect for dinner any night of the week. Fragrant sage and garlic swirl in a butter sauce that’s basted over the top so your chop gets extra tender. Serve with green veggies, mashed potatoes, or a hearty grain like farro. Whether you prefer red or white wine, it all works with pork. Try a crisp and floral Godello, light-bodied Gamay Noir, or a fuller bodied Côtes du Rhône.
Seared Pork Chops
Yield: 2 to 3 servings
Active Time: 5 minutes
Total Time: 30 minutes
Heat oil in a large skillet over medium-high heat. Season pork chops all over with salt and pepper. Cook 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 every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°F, about 8 to 10 minutes.
Off heat, add sage, garlic, and butter. Tilt skillet toward you and spoon any foaming butter and drippings over the pork. Transfer pork chops to a cutting board and let rest at least 5 minutes, or until they reach 145°F. Cut away bone, and slice pork about ¼” thick. Serve with extra pan juices spooned over the top.