Mention Skillet pork chops with browned butter sage and the first thing you think is Southern food. And who does not love Southern food? Ok!!! if you are counting calories, I can only guess what you are going to say… but once in a while it feels good to throw caution to the wind and enjoy some soul food.
Here is an adaptation from ” Cast Iron Classics” Magazine. Simple, easy and so yummy.. you will want more over and over.
SKILET PORK COPS WITH BROWNED BUTTER SAGE GRAVY
1/4 cup vegetable oil
4 1-inch-thick bone in pork chops
1/2 cup all-purpose unbleached flour, divided
1 teaspoon salt, divided
1/2 teaspoon ground pepper divided
8 fresh sage leaves
2 tablespoon butter
1 1/2 teaspoon minced fresh garlic
1 1/2 teaspoon fresh thyme leaves
In a large cast iron, heat oil over medium-high heat.
Dredge pork chops in 1/4 cup flour, shaking off any excess. Evenly sprinkle one side of the pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the pork chops to skillet, seasoned side down. Cook without moving 6 to 8 minutes. Sprinkle evenly the remaining salt and pepper on the pork chops and turn them over and cook for another 6 to 8 minutes. Remove from the skillet. Cover loosely with aluminum foil and set aside.
Add sage to the skillet and cook until crisp. remove from skillet and set aside. Drain and discard the oil.
Melt butter in skillet. Add garlic and cook stirring frequently, 5 minutes. Add remaining 1/4 of cup of flour to the garlic mixture. Whisk in the milk, whisking frequently until thickened and bubbly. Stir in fresh thyme.
Return the pork chops to pan and garnish with crisp sage leaves.