One-Pot Butter-Braised Pork Chops with Sage
Thick-cut pork chops braised in one pot with butter, chicken broth, and fresh sage until tender and flavorful.
Ingredients
- •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
- •8-10 roughly chopped, plus more for garnish Fresh sage leaves
- •1 tablespoon (optional, for thickening) All-purpose flour
- •2 cups Low-sodium chicken broth
- •1/2 teaspoon, plus more to taste Salt
- •1/4 teaspoon, plus more to taste Black pepper
Instructions
- 1.
Pat the pork chops thoroughly dry with paper towels. Season generously on both sides with salt and black pepper.
- 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.
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.
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.
Add the minced garlic and roughly chopped sage leaves to the pot. Cook for another minute until fragrant.
- 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.
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.
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.
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.
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.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- 12.
Serve the pork chops immediately, spooning the rich butter-sage sauce generously over them. Garnish with fresh sage leaves.
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.
Recipe from TheCookbook.ai
Created by smw355