Skillet Pork Chops with Brown Butter, Gravy, and Sage
Source of Recipe
Taste of the South
Recipe Introduction
"Take your pork chops to a whole new level by adding brown butter, gravy, and sage. Just one bite, and you�ll never grill pork chops again."
Recipe Link: https://www.tasteofthesouthmagazine.com/skillet-pork-chops-with-brown-butter-gravy-and-sage-recipe/ List of Ingredients
◦ � cup vegetable oil
◦ 4 (1-inch-thick) center-cut bone-in pork chops
◦ � cup plus 2 tablespoons all-purpose flour, divided
◦ 1 teaspoon kosher salt, divided
◦ � teaspoon ground black pepper, divided
◦ 8 fresh sage leaves
◦ 2 tablespoons butter
◦ 1� teaspoons minced fresh garlic
◦ 1 to 1� cups whole milk
◦ 1� teaspoons fresh thyme leaves
Recipe
In a large cast-iron skillet, heat oil over medium-high heat.
Dredge pork chops in � cup flour, shaking to remove excess. (You need only a light coating, just enough to keep pork chops dry and to soak up any moisture.) Evenly sprinkle pork chops with � teaspoon salt and � teaspoon pepper.
Add pork chops to skillet, seasoned side down. Brown one side of pork chops, without moving, for 8 to 10 minutes. Evenly season pork chops with remaining � teaspoon salt and remaining � teaspoon pepper. Turn pork chops, and continue to cook for 8 to 10 minutes. Remove to a dish; cover lightly with aluminum foil.
Add sage leaves to skillet; cook until crisp. Remove from pan, drain oil, and set aside.
Melt butter in skillet. Add garlic and cook, stirring often, for 5 minutes. Add remaining � cup plus 2 tablespoons flour to garlic mixture. Whisk in milk. Whisk constantly until thickened and bubbly; stir in thyme. Return chops to pan, and garnish with crispy sage leaves. Serve immediately.
Serves 4
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