Jamie Kim / Sun Contributor

November 8, 2016

Seared and Roasted Pork Chops with Sage Butter

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Cooking meat can be a daunting process, either taking too long with slow-roasting methods or accidentally overcooking to dryness. This recipe keeps pork chops simple by searing to develop a nice caramelized crust, then roasting in the oven for a few minutes. The chops are finished off with a sage butter that contributes a delicate, sweet aroma to the overall dish.

Pork chops can be served with anything — I love to add sweetness to pork with cooked fruit, so I included seared and candied apricots. I also added green to the plate with seared broccolini, as well as roasted and pickled garlic and pearl onions. However, these components serve as complements; the real star of this dish is the pork.

Cook Time: 25 minutes
Serves: 4

4 pork chops — approximately two to three oz each, room temperature
2 tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
5 garlic cloves, smashed
2 fresh thyme sprigs
6 tbsp unsalted butter
4 sage leaves
Coarsely ground black pepper


  1. Preheat the oven to 400 degrees.
  2. Heat the olive oil in an oven-safe skillet over medium-high heat. Season the pork chops generously with salt and pepper, then sear on both sides until golden, about four minutes per side. You may need to work in batches if your pan is too small; do not overcrowd.
  3. Transfer the skillet to the oven and roast about six to eight minutes.
  4. Remove the skillet from the oven and add the smashed garlic cloves, thyme, butter and sage. Lean the skillet toward you and baste for about two minutes.
  5. Transfer the pork chops onto a plate or cutting board, spooning the butter over as well.
  6. Let rest for at least five minutes to retain the juices before serving.
  7. Serve with accompaniments such as cooked fruit, salad or rice.