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Pork Chops with Butter and Sage picture

Pork Chops with Butter and Sage

Pork chops cooked on the stovetop make a quick meal. I like to use bone-in chops because the meat stays more moist. If using boneless chops, reduce the cooking time by a total of 3 minutes.

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  • 4 bone-in pork chops
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 6 fresh sage leaves

Serves 4

  1. Season both sides of the pork chops with salt and pepper.
  2. Heat the olive oil, butter and sage leaves in a large skillet over medium heat, stirring occasionally to evenly distribute the sage leaves.
  3. When the butter is melted and the oil is hot, add the pork chops to the pan in a single layer (cook in batches if necessary). Cook for 5 minutes or until the chops are nicely browned on one side.
  4. Turn the chops over and cook for 5 minutes more or until cooked through (pork should reach an internal temperature of 145F for medium doneness.)  
  5. Remove the chops to a cutting board and allow to rest for 5 minutes before serving.
  6. Serve the chops hot with pan juices spooned over the top.


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