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Pork chops are baked to perfection with oil that is infused with sage. Fried sage is both delicate and crispy, so it adds the perfect herbaceous hint when joining sweet honey in the butter, melting into a river of richness into the meat. Pair this beauty with some Risotto alla Milanese and Roasted Butternut Squash with Sage, and you have a complete dinner, all ready in 30 minutes!
These baked pork chops truly have more flavor than you will ever guess. It’s a guaranteed way to make sure that every single bite of pork chop disappears from your plate, besides the bone of course! I find it better to use pork chops that have the bone in them and are thicker. The thinner pork chops dry out so quickly and I hate using them!
Pork Chop Basics
- Either boneless or bone-in pork chops will do. I prefer the thick cut pork chops because they are easier to work with, and don’t dry out as easily.
- The lack of bone also means that they can be less flavorful, while the lack of fat can create a dry texture. It’s recommended that you brine them prior to searing. However, I personally don’t plan my meals ahead of time in order to brine them. Most of my meals are on a whim of what I have.
- Take your pork chops out of the fridge and let them rest for 20 minutes on the counter before cooking them so they come to room temperature. This will ensure they cook on the inside and the center reaches the perfect temperature.
- Generously season your pork chops because pork chop crust is important for flavor. Being liberal with seasoning this will make for a delicious and flavorful pork chop crust.
- To properly cook the pork chops, use a meat thermometer to check the internal temperature, don’t rely blindly on cooking time.
- Let the pork chops rest on a plate for 10 minutes – they will continue to cook and the residual heat will bring them to the recommended 145 F degrees.
- Cooking time can vary based on the thickness of the pork chops.
How to sear pork chops to golden perfection
- Start by patting your chops dry and sprinkling them generously with your preferred seasoning, or a simple salt and pepper will do.
- Use a cast iron for a nice, golden sear. It conducts heat the best and will give the pork chops a nice even color. I used a large skillet as I don’t own any cast iron pans. I wish I did!
- Preheat your skillet to medium high and add the olive oil. When it’s shimmering hot and not a moment before, add your chops.
- Sear over medium-high heat without moving the pork chop.
- Resist the urge to move the pork chops around or look underneath as they cook! It will disrupt the sear. Once the pork chops are golden brown on the first side, you can flip. Do not sear more than 5 minutes.
- If the pork chops are stuck to the pan, try giving them more time. They generally release from the pan when they’re crisp on the outside and ready to flip. This takes about 5 minutes per side.
- Flip and sear the other side until browned. Remove them from the heat and let them rest for a few minutes before cutting into them.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Pork Chop with Sage-Honey Butter
Ingredients
- 2 tbsp olive oil
- 2 sprigs of fresh sage
- 4 bone-in center-cut pork chops
- Salt & pepper to taste
- 4 tbsp butter, softened
- 1 tbsp + 1 tsp honey
Instructions
- Preheat the oven to 400F. Line a plate with a paper towel. Stem the sage.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the sage to the hot pan and stir constantly until leaves are crispy and slightly darker in color, 1-2 minutes.
- Transfer sage to a towel-lined plate. Reserve pan and oil.
- Return pan used to crisp the sage to medium-high heat. Add pork chops to the hot pan. Cook undisturbed until lightly browned, 2-3 minutes.
- Flip pork chops, seared side up and turn off the heat. Place the pan in the oven and roast until chops are browned and reach a minimum internal temperature of 145 degrees, 8-10 minutes.
- Remove the pork chops from the pan and allow them to rest on a plate or cutting board for 1-2 minutes before cutting into them. While they rest, make the butter.
- Serve immediately with the butter on top.
- Crumble the fried sage into a small mixing bowl. Combine with softened butter, honey, and a pinch of pepper.
- Serve this on top of the pork chop.
Nutrition Facts
Calories
249.10Fat (grams)
22.61Sat. Fat (grams)
9.61Carbs (grams)
1.51Fiber (grams)
0.03Net carbs
1.48Sugar (grams)
1.45Protein (grams)
10.19Sodium (milligrams)
186.98Cholesterol (grams)
63.50I did my best to research! Let me know if this is correct.
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