Yield: 4 servings
¼ cup vegetable oil
4 (1-inch-thick) center-cut bone-in pork chops
½ cup plus 2 tablespoons all-purpose flour, divided
1 teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
8 fresh sage leaves
2 tablespoons butter
1½ teaspoons minced fresh garlic
1 to 1½ cups whole milk
1½ teaspoons fresh thyme leaves
1. In a large cast-iron skillet, heat oil over medium-high heat.
2. Dredge pork chops in ¼ cup flour, shaking to remove excess. (You need only a light coating, just enough to keep pork chops dry and to soak up any moisture.) Evenly sprinkle pork chops with ½ teaspoon salt and ¼teaspoon pepper.
3. Add pork chops to skillet, seasoned side down. Brown one side of pork chops, without moving, for 8 to 10 minutes. Evenly season pork chops with remaining ½ teaspoon salt and remaining ¼teaspoon pepper. Turn pork chops, and continue to cook for 8 to 10 minutes.Remove to a dish; cover lightly with aluminum foil.
4. Add sage leaves to skillet; cook until crisp. Remove from pan, drain oil, and set aside.
5. Melt butter in skillet. Add garlic, and cook, stirring often, for 5 minutes. Add remaining ¼ cup plus 2 tablespoons flour to garlic mixture. Whisk in milk. Whisk constantly until thickened and bubbly; stir in thyme. Return chops to pan, and garnish with crispy sage leaves. Serve immediately.