Skillet Pork Chops with Brown Butter, Gravy, and Sage

Skillet Pork Chops with Brown Butter, Gravy, and Sage

Take your pork chops to a whole new level by adding brown butter, gravy, and sage. Just one bite, and you’ll never grill pork chops again.

Skillet Pork Chops with Brown Butter, Gravy, and Sage
Serves 4
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  1. ¼ cup vegetable oil
  2. 4 (1-inch-thick) center-cut bone-in pork chops
  3. ½ cup plus 2 tablespoons all-purpose flour, divided
  4. 1 teaspoon kosher salt, divided
  5. ½ teaspoon ground black pepper, divided
  6. 8 fresh sage leaves
  7. 2 tablespoons butter
  8. 1½ teaspoons minced fresh garlic
  9. 1 to 1½ cups whole milk
  10. 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.
Taste of the South


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