One-Pot Butter-Braised Pork Chops with Sage

• •4 chops (about 1.5 inches thick, 10-12 oz each) Bone-in, thick-cut pork chops
• •2 tablespoons Olive oil
• •4 tablespoons, divided Unsalted butter
• •1 finely diced Small yellow onion
• •2 cloves, minced Garlic
• •8 roughly chopped, plus more for garnish Fresh sage leaves
• •1 tablespoon (optional, for thickening) All-purpose flour
• •2 cups Low-sodium chicken broth
• •1 teaspoon, plus more to taste Salt
• •1 teaspoon, plus more to taste Black pepper

Instructions

1. 1

   Pat the pork chops thoroughly dry with paper towels. Season generously on both sides with salt and black pepper.

2. 2

   Heat olive oil and 2 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the butter is melted and shimmering.

3. 3

   Sear the pork chops in batches, if necessary, without overcrowding the pot, for 3-4 minutes per side until deeply golden brown and a crust has formed. Remove the seared chops from the pot and set aside.

4. 4

   Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the pot. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-5 minutes.

5. 5

   Add the minced garlic and roughly chopped sage leaves to the pot. Cook for another minute until fragrant.

6. 6

   If using, sprinkle the all-purpose flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste.

7. 7

   Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the liquid to a gentle simmer.

8. 8

   Return the seared pork chops to the pot, nestling them into the broth. The liquid should come about halfway up the sides of the chops.

9. 9

   Reduce the heat to low, cover the pot, and simmer gently for 20-25 minutes, or until the pork chops are very tender and reach an internal temperature of 145°F (63°C). Flip the chops halfway through cooking for even braising.

10. 10

    Remove the pork chops from the pot and keep them warm (you can loosely tent them with foil). Increase the heat to medium-high and reduce the sauce for 5-7 minutes, or until it has thickened slightly to your desired consistency.

11. 11

    Taste the sauce and adjust seasoning with additional salt and pepper if needed.

12. 12

    Serve the pork chops immediately, spooning the rich butter-sage sauce generously over them. Garnish with fresh sage leaves.

Chef's Tips

• 💡For the best sear, ensure your pork chops are thoroughly patted dry before seasoning and placing them in the hot pan. Moisture creates steam, which prevents browning.
• 💡Don't overcrowd the pot when searing the pork chops. Sear them in batches if necessary to ensure even browning and a good crust.
• 💡The braising time may vary slightly depending on the thickness of your pork chops. Cook until they are fork-tender and reach an internal temperature of 145°F (63°C) for juicy results.
• 💡This dish pairs wonderfully with creamy mashed potatoes, polenta, or crusty bread to soak up all the delicious sauce.