These savory Brown Butter & Sage Pan Seared Pork Chops contain three ingredients and can be ready in 15 minutes for a delicious and easy weeknight meal.
This recipe for Brown Butter & Sage Pan Seared Pork Chops is so easy, I can hardly call it a recipe. All you need are three ingredients: bone-in center cut pork chops, butter and fresh sage. That’s it!
What is Searing?
Searing is a technique in which the surface of the food is cooked at a high temperature until a caramelized crust forms.
Using this method, along with the nutty flavor of the brown butter and fresh sage; which has an aromatic, musty mint taste, make these pork chops a must-try and perfect to celebrate the Fall flavors.
Pan searing also helps seal in the natural juices so these pork chops are super tender and moist; not to mention they only take about 10 minutes in the pan.
The key is to use a heavy skillet; either stainless or cast iron to get the best results. See that golden color? You won’t get that on your pork chops if you use a nonstick pan for this recipe.
How do you make pan seared pork chops?
Melt butter in the skillet over medium high heat; then add the pork chops. I like to use bone-in, center cut pork chops so that they are leaner. The bone also helps to keep it moist.
Cook for about 3-5 minutes; depending on the thickness; then turn them over and add the sage leaves. Cook the pork for another 3-5 minutes or until the minimum internal temperature reaches 145 degrees F. (I’m not a fan of pink pork, so I cook mine until 160 degrees F.)
Remove the pork from the pan and discard any remaining butter.
Easy right? These Brown Butter & Sage Pan Seared Pork Chops were delicious! Not very healthy cooked in butter might I add, but most of the butter is discarded so only about 1 tbsp. actually coats all four of the pork chops so I guess it’s not that bad.
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- 4- (6-ounce) bone-in center cut pork chops
- 4 tablespoons butter
- 1/4 cup fresh sage leaves
- Melt butter in a heavy bottomed skillet over medium high heat and add the pork chops.
- Cook approximately 3-5 minutes per side (depending on the thickness) allowing them to brown; adding the sage leaves after turning the pork chops over. Internal temperature of the pork should be at least 145 degrees F.
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