Will These Be Your New Favorite Pork Chops?

by Anne Maxfield on April 23, 2015

Accidental Locavore Pork Chop and CauliflowerA good looking pair of pork chops caught the Accidental Locavore’s eye the other day, and seemed to be just the thing to put a recipe from bon appetit titled “Your New Favorite Pork Chops” to the test. It requires a little hands-on attention, but you can just do what I did and park the iPad close to the stove to answer emails between flipping chops. Serves 2 or more depending on the size of your chops.

  • 1 tablespoon  vegetable oil
  • 2   1½”-thick bone-in pork chops (8–10 ounces each)
  • Salt and pepper
  • 8  sprigs sage
  • 2 garlic cloves, peeled, smashed
  • 1 tablespoon  unsalted butter

Heat oil in a large skillet over medium-high. Season pork chops all over (including the sides) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8–10 minutes (cooking time will depend on thickness of chops).

Accidental Locavore Favorite Pork ChopsRemove 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 all over. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits). Serve whole or sliced with the juiced spooned over and enjoy!

My verdict: While I’m not ready to say these are my favorite pork chops, they were awfully good! Done in a cast iron skillet, they were nicely browned, and perfectly cooked, yet still juicy and delicious (even without being brined, which I considered doing). The next time I make the French style ones (which are my personal favorites), I’m going to try cooking them like this (I did and they were great!). And even though they say you’re not supposed to turn steaks more than once, if no one is paying attention, I may give that (or some lamb chops) a try.

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