Ryan Shepard
About Author
March 3, 2024

Brown Butter Sage Creole Pork Chops


A good home cooked meal should be three things: delicious (duh), fairly easy to execute, and dependable. These pork chops hit all the marks plus some. I came up with this dish on accident. One day I grabbed a pack of frozen pork chops out of the freezer to defrost in the sink and I only had a few sage leaves and a stick of butter in the fridge. It was one of those weeks where I was getting to the end of the produce I'd purchased for the month.

Anyway, I decided to pan sear the pork chops and season them simply with a creole rub and then brown them in butter. I toss in the fresh sage at the last possible moment so the leaves lightly fried and got nice and crispy. I let the chops rest for a moment and then served them up on a plate with a big scoop of that meaty brown sage butter drizzled on top. I took a bite and smiled at myself, yum.

Since that day, this dish has become my go-to pork chop recipe. I've passed this on to friends, family and anyone else who has had it at my dinner table and asked me how to make it. Now, I'm sharing it with you.

What Makes This Recipe Good?

Overall the simplicity of it. There are no extravagant ingredients or cooking techniques. No long cook times or tricky plating maneuvers. Just a straightforward recipe that works. It's easy enough to throw together for a quick weekday meal but it also has enough "wow" factor to be served to house guests for an impressive feast.

Tools You'll Need?

A large flat bottom pan or cast iron skillet
Spatula or tongs

Pro Tips To Help You Out

I make no secret of the fact that I’m a fan of experimenting in the kitchen. Hopefully I inspire you to do the same. That being said, I have two rules you absolutely must abide by should you choose to whip up this dish at home:

DON'T, under any circumstances, use the skinny boneless pork chops that come in a four pack at the grocery store. You’ll waste your own time and money. If your pork chops are too thin, you’ll end up with dried out meat that resembles jerky and not a juicy, luscious pork chop.

DO use Tony Chachere's Original Creole Seasoning. Other creole seasonings claim to be the best in town but you’ll be sorely disappointed—trust me I’ve experimented.

Here's What You Should Serve This With:

Feel free to serve this dish with some dirty rice, charred green beans or some crusty french bread to sop up all that rich brown butter goodness.

I promise if you follow instructions here you’ll be rewarded with reactions from your family and friends that will make your head swell up so big you’ll swear you should be a Top Chef contestant.

Blackened Pork Chops with Sage Brown Butter

Blackened Pork Chops with Sage Brown Butter

Author: Ryan Shepard
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min


  • 4 thick cut bone-in pork chops
  • 2 tablespoons of Tony Chachere’s Original Creole Seasoning (plus more to taste)
  • 4 tablespoons of unsalted butter
  • 1 spring of fresh sage


  1. Preheat the oven to 425 degrees.
  2. Place a large cast iron skillet over medium heat and add butter. Cook until butter begins to smell nutty and has a toasty brown color to it, about 5-7 minutes.
  3. While butter is browning, season both sides of pork chops with Tony Chachere’s Creole Seasoning.
  4. Add pork chops to hot skillet and allow meat to brown on one side for 5-7 minutes. Once there is a nice crust, flip it over and continue to cook for another 5-7 minutes. Add sage leaves and place the skillet in the oven for 15 minutes.
  5. Remove the pork chops for the oven after they’re done cooking and allow them to rest for 10 minutes inside of the skillet before serving.


This recipe is for pork chops that are cooked medium. If you prefer your meat cooked more, up the time in the oven to 25 minutes.

Did you make this recipe?
Tag @ryannicoleshepard on instagram and hashtag it #brownsugarandbourbon
Created using The Recipes Generator

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