Best 5 Pork Chops With Sage Garlic Butter Recipes

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**Pork Chops with Sage Garlic Butter: A Flavorful Symphony**

Indulge in a culinary masterpiece with our delectable recipe for Pork Chops with Sage Garlic Butter. This dish tantalizes the taste buds with juicy pork chops smothered in a luscious sauce made from browned butter, aromatic sage, and fragrant garlic. Accompanied by a selection of tempting side dishes, including creamy mashed potatoes, roasted vegetables, and a refreshing salad, this meal promises a satisfying and memorable dining experience.

Here are our top 5 tried and tested recipes!

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC



Roasted Pork with Sage, Rosemary, and Garlic image

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

Provided by Marco Canora

Categories     Father's Day     Christmas     Dinner     Roast     Pork     Garlic     Rosemary     Sage     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 7

1 boneless pork loin (about 2 pounds)
1 1/2 teaspoons chopped fresh sage plus 2 sprigs
1 1/2 teaspoons chopped fresh rosemary plus 2 sprigs
1 teaspoon minced garlic plus 2 cloves, peeled and lightly crushed
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Sea salt

Steps:

  • Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
  • Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
  • Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
  • Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
  • Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
  • Chef's notes:
  • If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
  • If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

BUTTER SAGE PORK CHOPS



Butter Sage Pork Chops image

Butter Sage Pork Chops are pan seared pork chops in a simple butter, garlic and sage sauce. Sear in cast iron and then finish in the oven for the best pork chop recipe ever!

Provided by Jessica Formicola

Categories     Main Course     Main Dish

Time 18m

Number Of Ingredients 6

2 1 1/2 inch thick bone-in pork chops
1/4 cup sage leaves (whole)
4 garlic cloves (thinly sliced)
1/2 cup butter (divided)
Fine sea salt
Fine black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Season both sides of pork chops with a healthy sprinkle of fine sea salt and fine black pepper. Melt 2 tablespoons butter to cast iron skillet over medium-high heat. When hot, add chops, do not move, allow to sizzle and brown for 2 minutes, turn and report on other side. Both sides should have a nice, browned crust.
  • Continue to brown for 1 minute on each side for 8 minutes total. Turning frequently will help them cook evenly all the way through without burning the outside. While doing this, continually butter over the tops to keep them lubricated. If you have a thinner chop, you will not need to cook for the whole 8 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 whole dish to oven for 3-5 minutes. Check internal temperature of pork to make sure it has reached 145 degrees. Allow to rest for an additional 3 minutes (I know, it is hard, they are gorgeous) before serving, making sure each has a healthy topping of crispy sage and garlic.
  • Cut away bone and slice pork about 1/4" thick. Serve with any juices from the cutting board spooned over top.
  • If you've tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 423 kcal, Carbohydrate 2 g, Protein 1 g, Fat 46 g, SaturatedFat 29 g, Cholesterol 125 mg, Sodium 408 mg, ServingSize 1 serving

PORK CHOPS WITH SAGE-GARLIC BUTTER



Pork Chops with Sage-Garlic Butter image

Categories     Herb     Pork     Sauté     Low Carb     Wheat/Gluten-Free     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

8 tablespoons (1 stick) butter, room temperature
1/2 small red onion, chopped
2 teaspoons dried rubbed sage
4 large garlic cloves, chopped
1/4 cup chopped fresh parsley
1 tablespoon olive oil
4 3/4 inch-thick pork loin chops

Steps:

  • Heat 1 tablespoon butter in heavy small skillet over medium-low heat. Add onion and sage and sauté 4 minutes. Add garlic and cook 30 seconds. Transfer onion mixture to bowl. Cool slightly. Add remaining butter and stir to combine. Mix in parsley. Season to taste with salt and pepper. Place butter on piece of plastic wrap. Roll up into log and refrigerate. (Butter can be prepared up to 2 days ahead).
  • Heat oil in heavy large skillet over medium heat. Season pork with salt and pepper. Cook until pork is cooked through, about 6 minutes per side. Transfer to plates. Cut butter into 1/4-inch slices. Top pork with butter.

SAGE PORK CHOPS



Sage Pork Chops image

These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired.

Provided by Tiffany Nixon

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h5m

Yield 6

Number Of Ingredients 7

2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon

Steps:

  • Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
  • Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 0.6 g, Cholesterol 75.2 mg, Fat 7.8 g, Fiber 0.1 g, Protein 20.6 g, SaturatedFat 3.6 g, Sodium 1063 mg, Sugar 0.2 g

SAGE PORK CHOPS



Sage Pork Chops image

With little effort and just one skillet, you'll get big applause for 15-minute pork chops. This recipe comes to us from Lisa Saffian of Burbank, California.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 15m

Number Of Ingredients 8

4 boneless pork loin chops (6 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1 tablespoon butter
1 medium shallot, minced
1 teaspoon chopped fresh sage or 1/4 teaspoon dried
1/4 teaspoon dried thyme leaves
1/2 cup dry white wine

Steps:

  • Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
  • Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.

Tips:

  • Choosing the Right Pork Chops: Opt for bone-in pork chops as they tend to be more flavorful and juicy compared to boneless chops. Look for chops that are about 1 inch thick for optimal cooking results.
  • Brining the Pork Chops (Optional): Consider brining the pork chops in a mixture of water, salt, and other seasonings for several hours or overnight. This helps enhance the flavor and tenderness of the chops.
  • Pounding the Pork Chops: Pounding the pork chops with a meat mallet or a rolling pin helps tenderize them and ensures even cooking. This step is especially useful for thicker pork chops.
  • Seasoning the Pork Chops: Generously season the pork chops with salt, pepper, and any other desired seasonings before cooking. This helps develop a flavorful crust and enhances the overall taste of the dish.
  • Cooking the Pork Chops: Cook the pork chops over medium heat to prevent them from drying out. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.
  • Making the Sage Garlic Butter: Combine melted butter, minced fresh sage, minced garlic, lemon zest, and red pepper flakes in a small bowl. Stir until well combined. You can also add other herbs or spices to your preference.
  • Basting the Pork Chops: During the last few minutes of cooking, baste the pork chops with the sage garlic butter. This helps infuse them with additional flavor and creates a delicious crispy crust.
  • Resting the Pork Chops: Once cooked, let the pork chops rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful experience.

Conclusion:

Pork chops with sage garlic butter is a classic and versatile dish that combines juicy pork chops with a flavorful and aromatic sauce. By following the tips and instructions provided in this recipe, you can create a delicious and satisfying meal that is perfect for any occasion. Whether you're looking for a quick and easy weeknight dinner or a special dish to impress your guests, these pork chops are sure to delight your taste buds. Experiment with different seasonings and herbs to create your own unique variations and enjoy this culinary delight to the fullest.

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