In an attempt to add variety to a weekend dinner, I found inspiration from Bon Appetit. A quick dinner that’s easy to throw together and makes use of the sage I’ve been growing in the backyard over the summer.
- 1 tablespoon vegetable oil
- 2 – 1 to 1 1/12″ thick center cut, bone-in pork chops
- kosher salt and fresh ground pepper
- 8 sprigs sage
- 2 garlic cloves, peeled and smashed with the side of a knife
- 1 tablespoon butter
- Heat the vegetable oil in a large cast iron skillet over medium high heat. Season pork chops with salt and pepper.
- Place chops in skillet over medium high heat, and cook for 1 to 2 minutes. Turn and cook on opposite side for about a minute before turning again. Keep repeating this process, until chops are golden brown, 8 to 10 minutes. Move meat to a plate, set aside.
- Add sage, garlic, and butter to pan, and swirl around until butter is melted. Transfer pork chops to pan and coat with sauce.
