Email to Cat      

Skillet Pork Chops with Brown Butter, Gravy, and Sage

Source of Recipe

Taste of the South


Recipe Introduction

"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."

Recipe Link: https://www.tasteofthesouthmagazine.com/skillet-pork-chops-with-brown-butter-gravy-and-sage-recipe/

List of Ingredients

◦  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



Recipe

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 ¼ teaspoon 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 ¼ teaspoon 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.


Serves 4