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A thick bone-in pork chop, seared to a golden crust and finished with brown butter and fresh sage — a simple preparation that lets the quality of the cut speak.
Serves 2 peoplePrep 5 minCook 15 min
What to ask for
This recipe calls for Pork chop. Can't get it where you are?
Ingredients & method
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
- 1Season chops generously with salt and pepper. Heat oil in a heavy skillet over high heat until shimmering.
- 2Sear chops without moving for 3–4 minutes until a deep golden crust forms. Flip.
- 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.
- 4Pork is done at 63 °C internal — it can still be slightly pink in the middle. Remove and rest for 5 minutes.
- 5Spoon the sage-brown butter over the chops. Serve with apple sauce or braised lentils.
Cook this well
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Chef's tip
Modern pork can be served with a blush of pink — the old advice to cook it grey dates from a time of different food safety standards.
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