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? If you love skillet pork chops with a flavorful pan sauce, you may also enjoy these pork chops with beer gravy and Dijon mustard.
Recipe Overview: Recipe Name
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Cook Method: Stovetop.
- Flavor & Texture: Tender, juicy veal chops are coated in a rich, velvety cream sauce, while lemon, vermouth, and briny capers add brightness, tang, and a lovely contrast to the delicate me
- Difficulty: Easy to moderate. The veal cooks quickly, and the sauce is simple to prepare, but watch the cooking time closely so the chops stay tender and juicy.
- Why this Recipe? This recipe brings together tender veal chops and a creamy, tangy caper sauce for an elegant dinner that is surprisingly easy to prepare.
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. 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.
In this Article
- Recipe Overview: Recipe Name
- A Note From Giangi
- Key Ingredients
- How to make this Skillet Pork Chops with Browned Butter Sage
- What to Serve with Skillet Pork Chops with Browned Butter Sage
- Skillet Pork Chops with Browned Butter Sage FAQs
- What To Serve With This Pork Dish
- Skillet Pork Chops with Browned Butter Sage
A Note From Giangi
Key Ingredients
The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Bone-in pork chops – Use 1-inch-thick chops so they develop a beautiful golden crust while staying tender and juicy inside. The bone also adds extra flavor as they cook.
All-purpose flour – A light coating helps the pork chops brown nicely. A little more flour is later used to thicken the sauce.
Fresh sage – One of the signature flavors of this recipe. The leaves are quickly fried until crisp, giving the finished dish an earthy, aromatic flavor and a wonderful little crunch.
Unsalted butter – Browning the butter adds a rich, nutty flavor that pairs beautifully with both the pork and sage.
Garlic – Adds depth and a savory note to the creamy pan sauce without overpowering the pork.
Fresh thyme – Brings another layer of fresh, earthy flavor and complements the sage beautifully.
Whole milk – Creates the creamy sauce while keeping it lighter than one made with heavy cream. If the sauce becomes too thick, add a little extra milk until you reach your desired consistency.
Vegetable oil – Used for searing the pork chops at a higher temperature, helping create that gorgeous golden exterior.
How to make this Skillet Pork Chops with Browned Butter Sage
Step 1: Heat the vegetable oil in a large cast-iron skillet over medium-high heat.
Step 2: Dredge the pork chops in ¼ cup of flour, shaking off any excess. Season one side with half of the salt and pepper.
Step 3: Place the pork chops in the hot skillet, seasoned side down. Cook without moving them for 6 to 8 minutes, until nicely browned.
Step 4: Season the top of the chops with the remaining salt and pepper, turn them over, and cook for another 6 to 8 minutes. Transfer to a plate, loosely cover with foil, and set aside.
Step 5: Add the fresh sage leaves to the skillet and cook until crisp. Remove them and set aside for garnish. Drain and discard the oil from the pan.
Step 6: Melt the butter in the same skillet. Add the minced garlic and cook, stirring frequently. Stir in the remaining ¼ cup flour.
Step 7: Gradually whisk in the whole milk and continue cooking until the sauce becomes thick and bubbly. Stir in the fresh thyme. If the sauce becomes too thick, add a little more milk until you reach the consistency you like.
Step 8: Place the pork chops back into the pan and spoon some of the creamy browned butter sauce over them.
Step 9: Top the pork chops with the crispy sage leaves and serve immediately while everything is hot.
What to Serve with Skillet Pork Chops with Browned Butter Sage
Since these pork chops have a rich, creamy browned butter sauce, I like to serve them with sides that either soak up the sauce or bring a little freshness to the plate.
My garlic butter potatoes with parsley are wonderful alongside the veal because they soak up every bit of that delicious sauce.
For something lighter, serve the chops with my green bean almondine. The crisp green beans and toasted almonds add a lovely contrast to the rich pork.
You can also pair the chops with my roasted carrots with orange brown butter and sage. The sweetness of the carrots and orange works beautifully with pork, while the sage ties the two dishes together
Skillet Pork Chops with Browned Butter Sage FAQs
Can I use boneless pork chops for this recipe?
Yes. Boneless pork chops work well, but they usually cook faster, so watch them closely to prevent them from drying out.
How do I know when the pork chops are done?
Use an instant-read thermometer. Pork chops are ready when the internal temperature reaches 145°F, followed by a short rest before serving..
Can I use dried sage instead of fresh sage?
Fresh sage is best for this recipe because the leaves become crisp and aromatic. Dried sage can be used in the sauce, but it will not give you the same texture or fresh flavor.
What can I use instead of whole milk?
You can use half-and-half for a richer sauce or 2% milk for a slightly lighter version. You may need to adjust the amount depending on how thick you like the sauce.
How do I keep pork chops from becoming dry?
Avoid overcooking them and choose thicker chops whenever possible. Letting the pork rest for a few minutes after cooking also helps keep the juices inside.
What To Serve With This Pork Dish
If you tried this Skillet Pork chops with Browned Butter Sage or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Skillet Pork Chops with Browned Butter Sage
Ingredients
- ¼ cup vegetable oil
- 4 bone in pork chops, 1-inch thick
- 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?
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Giangi Townsend
Crispy on the outside, tender as it can be on the inside, this is one of our favorite pork recipes. The browned butter goes perfectly with the pork.
My family loves this recipe and asks for it often.
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!