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 meal.
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.