Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden brown crust on these chops.
Recipe information
Total Time
25 minutes
Yield
4 Servings
Ingredients
Preparation
Step 1
Heat oil in a large skillet over mediumhigh. 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).
Step 2
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).
Step 3
Cut away bone and slice pork about 1/4" thick. Serve with any juices from the cutting board spooned over top.
Nutrition Per Serving
Leave a Review
Reviews (51)
Back to TopHave tried this recipe twice. Perfect both times. Looked just like the picture and chops were juicy & flavorful. The sage garlic oil bath at the end is the chef's kiss. I deglazed the pan with a tiny bit of white wine and poured over the chops because I can never not deglaze. Yum! (Served with caramelized onions and a spicy apple compote.)
Chris Griffith
Claremore OK
4/10/2023
An excellent recipe! First time the chops came out juicy and tender in a long time! Will definitely use this recipe from now on! Thank you!!!
Mycophile
3/19/2022
This is a great recipe. Made it today for the first time and could not believe how wonderful the chops were. Tender, moist. I will for sure be making this again. Did it with rosemary, garlic, butter. Just Wonderful!
Kim
Monroe NC
1/30/2022
I love cooking chops like this. Fun to make. Elegant to serve. Delicious to eat. The first time I followed the recipe. Each time since I have made it my own. Tonight I used thyme and rosemary instead of sage. Scrumptious. Thanks for the new family favorite.
RabiaLaura
Tucson
10/8/2021
This is the first time I’ve ever cooked 2 1/2”pork chops that my husband was requesting, for he has them when we eat out. I wasn’t sure I wanted to do this until I googled ( best way to cook 2 & 1/2 “ pork chops and found this recipe on your web site. Well the first bite and first words were an exuberant WOW! This is the best. And I agreed! This recipe is simple, easy to follow, few ingredients and absolutely delicious!!! Thank you Epicurious.com.
Anonymous
Watertown, CT
9/9/2021
My husband declared this a winner. It sounds labor intensive with a turn every minute. I found turning it every minute to be fun. Flip it, set timer at 1 and discover just how much you can accomplish in a minute. For a change, the kitchen was almost clean before dinner. I served it with roasted sweet potato chunks and petit pois. Oh, I also tossed thin apple slices into the fry pan with the chops. Yummy. Everything was delicious and I have a new meal to add to our menu list. Thanks so much.
RabiaLaura
Tucson, AZ
8/4/2021
Just made this for dinner. It was excellent. I generally over cook pork chops for some reason and they turn out dry, these were nice and moist.
jean4817
Baltimore, MD
5/3/2021
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