Your New Favorite Pork Chop

Bon Appetite was right.  This is indeed our new favorite pork chop.

Contributor: Heather Elder

Serves 4 people

•  1 tablespoon vegetable oil
•  2 1½”-thick bone-in pork rib chops (8–10 ounces each)
Kosher salt and freshly ground black pepper
•  8 sprigs sage

•  2 garlic cloves, peeled, smashed

•  1 tablespoon unsalted butter

Heat oil in a large skillet over medium-high.
•  Season pork chops all over (including the fat cap) with salt and pepper.
•  Cook pork chops until bottom side is golden brown, about 1 minute.
•  Turn and cook on other side about 1 minute before turning again.
•  Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8–10 minutes (cooking time will depend on thickness of chops).

•  Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter.
•  Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib.
•  Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).

•  Cut away bone and slice pork about ¼” thick.
•  Serve with any juices from the cutting board spooned over top.

•  Recipe by Alison Roman found on

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