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
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- 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
- In a large cast-iron skillet, heat oil over medium-high heat.
- 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.
- 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.
- Add sage leaves to skillet; cook until crisp. Remove from pan, drain oil, and set aside.
- 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 https://www.tasteofthesouthmagazine.com/