Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 bone-in pork chops (about 1 inch thick; 10–12 oz each)
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp high-heat oil (avocado, canola, or grapeseed)
- 4 tbsp unsalted butter
- 8 fresh sage leaves
- 6 fresh thyme sprigs
- 3 garlic cloves, lightly smashed
- 1 tsp lemon juice (optional, to brighten the butter)
Do This
- 1) Pat chops dry; season both sides with salt and pepper.
- 2) Heat a 12-inch cast-iron skillet over medium-high for 3–4 minutes until very hot.
- 3) Add oil; sear chops 3–4 minutes on the first side until deep golden brown.
- 4) Flip; sear 2–3 minutes more.
- 5) Lower heat to medium-low; add butter, sage, thyme, and smashed garlic.
- 6) Tilt pan and baste chops continuously 2–4 minutes, until internal temp hits 145°F.
- 7) Rest 5 minutes; spoon browned herb butter over the top (add lemon juice if using).
Why You’ll Love This Recipe
- Big rustic flavor: browned butter + sage and thyme creates a classic, lodge-style herb aroma.
- Juicy pork chops: a hard sear and quick butter-baste keeps the inside tender and moist.
- One-pan simplicity: everything happens in a single cast-iron skillet, with an instant pan “sauce.”
- Home-cook friendly: no fancy steps, just solid technique and great ingredients.
Grocery List
- Produce: fresh sage, fresh thyme, garlic, lemon (optional)
- Dairy: unsalted butter
- Pantry: bone-in pork chops, kosher salt, black pepper, high-heat oil (avocado/canola/grapeseed)
Full Ingredients
Pork
- 4 bone-in pork chops, about 1 inch thick (10–12 oz each)
Seasoning
- 1 1/2 tsp kosher salt (use 1 tsp if using fine/table salt)
- 1 tsp freshly ground black pepper
For Searing and Herb Butter Basting
- 1 tbsp high-heat oil (avocado, canola, or grapeseed)
- 4 tbsp (56 g) unsalted butter
- 8 fresh sage leaves
- 6 fresh thyme sprigs
- 3 garlic cloves, lightly smashed (leave skins on if you like)
- 1 tsp lemon juice (optional, stirred into the butter at the end)
Step-by-Step Instructions
Step 1: Dry and season the pork chops
Pat the pork chops very dry on all sides with paper towels. (Dry surface = better sear.) Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper.
If you have time, let the seasoned chops sit at room temperature for 10 minutes while you heat the pan. This helps them cook more evenly.
Step 2: Preheat the cast-iron skillet
Place a 12-inch cast-iron skillet over medium-high heat for 3–4 minutes, until it’s thoroughly hot. If you have an infrared thermometer, aim for about 400°F–450°F on the surface of the pan.
A properly preheated skillet is key to building that rustic, steakhouse-style crust.
Step 3: Sear the first side until deeply browned
Add 1 tbsp high-heat oil to the hot skillet and swirl to coat. Carefully lay in the pork chops (they should sizzle loudly). Sear without moving them for 3–4 minutes, until the bottom is a deep golden brown.
If the chops stick when you try to lift them, give them another 30–60 seconds; a good crust will naturally release.
Step 4: Flip and brown the second side
Flip the chops and sear the second side for 2–3 minutes. You’re building color here; the butter-basting step will finish the cooking.
Step 5: Add butter, sage, thyme, and garlic
Reduce the heat to medium-low. Add 4 tbsp unsalted butter, then immediately add the sage leaves, thyme sprigs, and smashed garlic cloves.
As the butter melts, it will foam and start to take on a nutty aroma. The herbs will sizzle and perfume the pan.
Step 6: Baste until the pork reaches 145°F
Tilt the skillet slightly so the butter pools on one side. Use a spoon to continuously baste the chops with the hot herb butter for 2–4 minutes, flipping once halfway through if you’d like for even cooking.
Check doneness with an instant-read thermometer inserted into the thickest part (avoiding the bone). Pull the chops when they reach an internal temperature of 145°F.
If the butter is browning too fast (darkening rapidly or smelling sharp), lower the heat a notch. You want browned butter, not burnt butter.
Step 7: Rest, then spoon over the herb butter
Transfer the pork chops to a plate and rest for 5 minutes. This helps the juices redistribute so the chops stay moist.
Remove and discard the thyme sprigs if desired. Spoon the browned sage-thyme butter and garlic over the pork. If using, stir in 1 tsp lemon juice to the pan butter right before spooning for a brighter finish.
Pro Tips
- Choose the right thickness: Chops around 1 inch thick are ideal; thinner chops overcook quickly.
- Don’t skip drying: Moisture is the enemy of browning. Pat very dry for the best crust.
- Use the thermometer: Pork is at its best at 145°F with a short rest. Guessing often leads to dry chops.
- Control the butter: Butter can burn in cast iron. Drop the heat to medium-low before adding it, and baste gently.
- Let the herbs fry briefly: The sage leaves should crisp slightly in the butter, boosting that herb-forward flavor.
Variations
- Rosemary-garlic version: Swap thyme for 2 rosemary sprigs for a bolder, piney profile.
- Maple-sage finish: Add 1 tsp maple syrup to the browned butter at the end for a subtle sweet-savory glaze.
- Pan-sauce upgrade: After removing chops, add 2 tbsp chicken stock to the skillet off-heat, scrape up browned bits, and spoon over for extra sauciness.
Storage & Make-Ahead
Cool leftovers to room temperature within 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat gently to avoid drying out: warm in a covered skillet over low heat with a splash of water or broth for 4–6 minutes, flipping once, until hot throughout (aim for at least 165°F for reheating). For make-ahead prep, measure out the herbs and smash the garlic up to 1 day in advance; store covered in the refrigerator.
Nutrition (per serving)
Approximate, per 1 pork chop with herb butter: 520 calories, 41 g protein, 39 g fat, 2 g carbohydrates, 0 g fiber, 0 g sugar, 780 mg sodium.
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