Seared Pork Chops With Sage Butter Recipe

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

Ingredients

1 tablespoon canola oil[/schema]
2 (1 ½-inch thick) Thrive Market Bone-In Pastured Pork Chops, 8 to 10 ounces each
½ teaspoon Thrive Market Himalayan Pink Salt
½ teaspoon Thrive Market Organic Black Pepper
8 sage leaves
2 garlic cloves, peeled and smashed
1 tablespoon unsalted butter

Instructions

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.

Recipe credit: Angela Gaines