Skillet pork chops with browned butter sage.
Mention Skillet pork chops with brown butter 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. This melt in your mouth pork chops are as tender as they can be and the sauce will make you come back for more.
Skillet Pork Chops with Browned Butter Sage
- 30 mins total
- 5 mins prep
- 25 mins cook
- serves 4
1/4 cup vegetable oil0.25 cup
4 1-inch thcik bone in pork chops4.00 in
unbleached all purpose flour
1/2 cup unbleached all purpose flour0.50 cup
1 teaspoon (divided) salt1.00 tsp
1/2 teaspoon ground pepper0.50 tsp
8 fresh sage leaves8.00
2 tablespoons butter2.00 tbsps
1 1/2 teaspoon minced garlic1.50 tsp
1 1/2 teaspoon fresh thyme1.50 tsp
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.
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