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 BonAppetite.com
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