Pan-Seared Pork Chops

by Laura



No matter how obsolete print media has become, there is still something really nice for me about getting a magazine in the mail. Bon Appetit is one I still subscribe to, and I thoroughly enjoy curling up on a lazy Sunday with it and carefully* tearing out pages that have recipes I want to try. Most of them then sit collecting dust in a basket on our kitchen counter. John very kindly does not comment on this messy pile of paper that inevitably accumulates. And that might be because every once in a while I dust it off and it becomes a surprisingly good dinner. This is where the inspiration came from for these pork chops that I served over whole wheat pasta with shallots, capers, garlic and breadcrumbs (also a BA recipe worth trying - what's not to like?!). 

I used boneless pork chops because they were on special at Von's and it seemed easier, but Bon Appetit recommends bone in.


1 Tbsp vegetable oil

3 pork chops

10 whole sage leaves

2 tsp minced garlic

1 tbsp. butter

Heat the oil in a cast iron or heavy skillet on medium high heat. Season the pork chops on both sides with kosher salt and freshly ground pepper. Drop the chops in the hot pan and cook for about one minute, then flip and cook for another minute. Keep flipping and browning until the chops are cooked through (about 8 minutes total depending on the thickness of the meat).  Take the pan off the heat and add butter, garlic and sage mixing these ingredients and then spooning them over the chops. Please do not waste the butter/sage/garlic sauce and sop up any leftovers with bread or serve over pasta as I did.


Served with roasted carrots and pasta with breadcrumbs, capers, garlic and shallots.

Served with roasted carrots and pasta with breadcrumbs, capers, garlic and shallots.