A simple dinner with skillet pork chops and browned butter sage is a great weekend meal. Savory and fall-ready
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.
Subscribe to Giangi's Kitchen!
Get my FREE email series: 5 Days of Easy Elevated Recipes plus a weekly newsletter!
Here is an adaptation from Cast Iron Classics Magazine. It is simple, easy, and so yummy that you will want more over and over.
These 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
Ingredients
- ¼ cup vegetable oil
- 4 pork chops, 1-inch thcik bone in
- ½ cup unbleached all purpose flour
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 8 fresh sage leaves
- 2 tablespoons unsalted butter
- 1½ teaspoon garlic, minced
- 1½ teaspoon fresh thyme
- ½ cup whole milk
Instructions
- 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.
- Serve immediately
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Pork
- Cuisine: French
- Type: Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
John Wilson
Hello,
Milk is not listed in the ingredients but the recipe references it in step 4 of the directions.
How much milk should be used please.
Thank you!
Giangi Townsend
Hi John, thank you for bringing that to my attention. We have corrected the amount. We used 1/2 cup of whole milk. If you found the sauce to be too thick, slowly add more to it.
Enjoy!