- 6 pork chops, bone in is best, but boneless is fine too
- 1 stick (1/2 cup) butter
- rubbed sage – I use sage similar to this
Note: The amounts of sage, salt and pepper are up to you! 😋 Personally, I’m quite liberal with the sage, as you can see from the photos in this recipe! Yum![adinserter name="Follow DDB on Pinterest"]
Before starting, please allow your pork chops to come to room temperature for about 30 minutes. Cooking cold pork chops straight from the fridge will result in uneven cooking and loss of moisture.
- Pat pork chops dry on both sides with a paper towel to remove excess moisture.
- Season with salt, pepper and rubbed sage on both sides. The amounts of seasonings are up to you but please keep in mind; I’m quite liberal with my seasonings, so don’t be shy!
- In a large frying pan or skillet, melt the butter on medium heat.
- Add the pork chops to the pan to cook. I usually can fit 3 chops in a pan at a time, and then once those are finished cooking, I cook the remaining ones.
- While the pork chops cook, you’ll notice that the butter will brown up a bit in color. This is a good thing as it will add more rich flavour to your chops! Watch carefully not to burn the butter though, and turn down the heat if you need to. While the pork chops cook, spoon some of the butter over the tops of the meat a few times.
- Cook the pork chops for about 5 minutes on each side or until golden.
- Once they finish cooking, remove them from the pan and set them aside on a serving dish. Allow the meat to rest for a few minutes to reabsorb their juices. This is an important step in making your chops succulent and tasty!
- Serve with rice, potatoes, veggies or your favourite sides. We enjoy these served with a dipping spot of sweet BBQ sauce. 😊
You can use this recipe as a framework for your own pork chop creations. Instead of rubbed sage, you can try using another spice, such as rosemary, thyme or even cajun seasoning!
- Category: Main
- Method: Frying
- Cuisine: American/Canadian