INGREDIENTS:
- 2 1½ inch thick bone-in pork chops
- ¼ cup sage leaves, whole
- 4 garlic cloves, thinly sliced
- ½ cup butter, divided
- Fine sea salt
- Fine black pepper
INSTRUCTIONS:
- 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 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 ¼" thick. Serve with any juices from the cutting board spooned over top.
Siurce: Savory Experiments
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