CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Skillet Pork Chops with Brown Butter, Gravy, and Sage

Shelly's
recipe box

Printview my recipes
this recipe viewed 25 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Pork - Chops and Steaks
    Prep Time:       Cook Time:       Total Time:  

Yield: 4 servings

1/4 cup vegetable oil
4 (1-inch-thick) center-cut bone-in pork chops
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 teaspoon kosher salt, divided
1/2 teaspoon ground black pepper, divided
8 fresh sage leaves
2 tablespoons butter
1 1/2 teaspoons minced fresh garlic
1 to 1 1/2 cups whole milk
1 1/2 teaspoons fresh thyme leaves

1. In a large cast-iron skillet, heat oil over medium-high heat.

2. Dredge pork chops in 1/4 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 1/2 teaspoon salt and 1/4 teaspoon 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 1/2 teaspoon salt and remaining 1/4 teaspoon 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 1/4 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.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Veal Loin Chops With Brown Butter And Sage
   by sealibra75








Roasted Butternut Squash With Brown Butter Sage
   by sgre52160



1 butternut squash 1 1/2 tablespoons extra-virgin olive oil Salt and pepper 2 tablespoons butter 6 fresh sage leaves, chopped â– Preheat the oven to 450 degrees F. Cut both ends of the squash.




Three Cheese Tortellini In Sage Brown Butter Sauce
   by sgre52160



1 pkg three cheese tortellini (family size) 8 tbsp unsalted butter 10 fresh sage leaves 1/2 cup grated Parmigiano-Reggiano, for serving Bring 6 quarts of water to a boil and add 2 tablespoons o




Brined Roast Turkey With Sage Butter Rub And Mushroom Gravy
   by sgre52160



For the brine and turkey: 1 cup kosher salt 1/4 cup granulated sugar One 14-lb. fresh, natural turkey; giblets removed and reserved Olive oil as needed For the sage butter: 1/2 cup unsalted




Roasted Cauliflower Lemon Brown Butter And Sage Salt
   by sgre52160



1/4 cup olive oil 1/4 cup sage leaves, loosely packed 1 tablespoon coarse salt, more for tossing 3 heads cauliflower, cut into florets About 1 teaspoon table salt 6 tablespoons unsalted butter 1





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.