Butter Sage Pork Chops Food

BUTTER SAGE PORK CHOPS

Steps:

• Preheat oven to 400 degrees.
• Season both sides of pork chops with a healthy sprinkle of fine sea salt and fine black pepper. Melt 2 tablespoons butter to cast iron skillet over medium-high heat. When hot, add chops, do not move, allow to sizzle and brown for 2 minutes, turn and report on other side. Both sides should have a nice, browned crust.
• Continue to brown for 1 minute on each side for 8 minutes total. Turning frequently will help them cook evenly all the way through without burning the outside. While doing this, continually butter over the tops to keep them lubricated. If you have a thinner chop, you will not need to cook for the whole 8 minutes.
• Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib.
• Transfer whole dish to oven for 3-5 minutes. Check internal temperature of pork to make sure it has reached 145 degrees. Allow to rest for an additional 3 minutes (I know, it is hard, they are gorgeous) before serving, making sure each has a healthy topping of crispy sage and garlic.
• Cut away bone and slice pork about 1/4" thick. Serve with any juices from the cutting board spooned over top.
• If you've tried this recipe, come back and let us know how it was!

APPLE BUTTER AND SAGE PORK CHOPS

Steps:

• Preheat the broiler to high.
• Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 2-3 minutes. Reduce the heat to medium and continue cooking for about 5 minutes, or until the pork chops are cooked through.
• Remove the pork from the pan to a plate. Spread each pork chop with a layer of apple butter.
• To the skillet, add the butter, garlic, apples, and sage. Cook 1-2 minutes then remove from the heat. Slide the pork back into the the skillet. Drizzle the balsamic vinegar over the pork. Transfer the skillet to the oven and broil for 2-3 minutes or until the apples are lightly charred.
• Remove from the oven and top with fresh thyme. Spoon the butter over the pork chops. Serve and enjoy!

PORK CHOPS WITH SAGE-GARLIC BUTTER

Steps:

• Heat 1 tablespoon butter in heavy small skillet over medium-low heat. Add onion and sage and sauté 4 minutes. Add garlic and cook 30 seconds. Transfer onion mixture to bowl. Cool slightly. Add remaining butter and stir to combine. Mix in parsley. Season to taste with salt and pepper. Place butter on piece of plastic wrap. Roll up into log and refrigerate. (Butter can be prepared up to 2 days ahead).
• Heat oil in heavy large skillet over medium heat. Season pork with salt and pepper. Cook until pork is cooked through, about 6 minutes per side. Transfer to plates. Cut butter into 1/4-inch slices. Top pork with butter.

SAGE PORK CHOPS

Steps:

• Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
• Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.