Pork Chops with Sage Butter
  • ¼ cup fresh sage leaves (about a handful)
  • ½ stick (4 Tablespoons) salted butter, softened
  • 1 clove garlic, minced
  • ¼ lemon, juiced
  • Salt and pepper, to taste
  • 4 pork chops, ½" thick
  • 1-2 Tablespoons olive oil (for the pan)
  1. Pick the sage leaves from the stems and measure ¼ cup. Mince them finely.
  2. Melt 1 Tablespoon of the butter in a skillet. Add minced sage to the melted butter and allow to simmer 2-4 minutes. Remove from heat and stir in garlic. Allow to cool for several minutes.
  3. Add sage butter to remaining softened butter and stir to combine. Stir in lemon juice, and salt and pepper, to taste. Set aside.
  4. For chops, season them with salt and pepper on both sides. Wash hands. Heat a heavy frying pan over medium-high heat. Add 1-2 Tablespoons olive oil or enough to lightly coat the pan.
  5. Sear the chops for 3 minutes on the first side, turn over and cook for 2 more minutes and then turn off the heat. The meat will continue to cook in the pan.
  6. Using an instant-read thermometer, take the temperature of the meat. The internal temperature should be 160 degrees F. when finished.
  7. To serve, place chops on serving plates and add a dollop of sage butter on top of hot chops. The heat of the chops will melt the butter and release the fragrance of the sage. Serves 4.
Recipe by The Culinary Cellar at https://theculinarycellar.com/andrew-wilder/