Pan-Seared Pork Chop

A bone-in pork chop seared in butter until golden and juicy, then served with a quick jus made from the browned bits in the pan. Two simple moves do the heavy lifting: flipping the chop often for even cooking, and deglazing afterward so nothing flavorful goes to waste. A few sage leaves in the butter make it even better.

Serves 2

Ingredients

• 2 bone-in pork chops, about 1-inch thick
• Salt and pepper
• 2 tablespoons butter
• 7–8 fresh sage leaves (optional, but highly recommended)
• ½ cup water (for the jus)

Pan-Frying

Pan-Seared Chicken Breast Chicken Katsu Chicken Parmesan Southern Fried Pork Chop with Gravy Pan-Seared Steak Pan-Seared Duck Breast Pan-Seared Salmon Pan-Seared Swordfish Pan-Seared Cod Rösti

Browning Food and Building a Sauce→

Method

Sear the chops

Let the pork chops sit at room temperature 30 minutes if time allows.

Season the chops with salt and a generous amount of pepper.

Melt the butter in a skillet over medium heat until foaming, then add the chops and cook for 1:45–2:00 minutes before flipping. Add the optional sage leaves (if using), and continue cooking for 7–8 minutes total, flipping 3 times at 1:45–2:00-minute intervals, until the internal temperature reaches 145°F. Remove from the pan, season lightly with salt, and let rest 5 minutes.

Make the jus

Deglaze the pan with the water, scraping up the browned bits to make a simple jus. Reduce by roughly half, then pour over the pork chops.

Pairs with: Pork Chop with Sauce au Poivre; Pork Chop with Mustard Sauce