Ingredients
- 1 tbs vegetable oil
- 2 1 1/2 inch thick, bone in pork rib chops
- Kosher salt
- freshly ground pepper
- 8 sprigs sage
- 2 garlic cloves, peeled, smashed
- 1 tbs unsalted butter
Preparation
Step 1
Heat oil in a large skillet over medium-high. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant read thermometer inserted into the thickest part registers 135°, 8-10 minutes.
Remove pan from heat and add sage, garlic and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).
Cut away bone and slice pork about 1/4 inch thick. Serve with any juices from the cutting board spooned over top.
220 calories