Pan-Seared Pork Chop with Sage Butter

Ingredients

• 2 bone-in pork chops, 3 cm thick (about 280 g each)
• 1 tbsp neutral oil
• 60 g unsalted butter
• 8 sage leaves
• 2 garlic cloves, crushed
• Flaky salt and black pepper

Method

1. 1Season chops generously with salt and pepper. Heat oil in a heavy skillet over high heat until shimmering.
2. 2Sear chops without moving for 3–4 minutes until a deep golden crust forms. Flip.
3. 3Reduce heat to medium. Add butter, sage, and garlic. Once the butter foams and turns light brown, baste the chops continuously for 2–3 minutes.
4. 4Pork is done at 63 °C internal — it can still be slightly pink in the middle. Remove and rest for 5 minutes.
5. 5Spoon the sage-brown butter over the chops. Serve with apple sauce or braised lentils.