Pan Seared Pork Chops with Sage Cream Sauce utilizes a cast iron pan to create a juicy chop with a seasoned crust and a delicious pan sauce.
You can have this dinner on the table in 15 minutes with just one pan. Add a vegetable and some French bread to complete the meal.
Ingredients in Pan Seared Pork Chops with Sage Cream Sauce
- Pork Chops – Bone in pork chops about 1 inch thick (shop local farms).
- Avocado Oil – Used for it’s higher smoking point.
- Salt & Pepper – Madrona smoked salt from San Juan Island Sea Salt
- Butter – Real butter for all my recipes.
- Shallot – Has a sweeter taste than onion and works well minced in sauces.
- Sage – Fresh sage leaves minced for an earthy flavor.
- Heavy Cream – I really try to use the farm fresh cream, it’s thicker and just tastes amazing.
Local Organic Pork
The flavor, texture and quality of local organic raised meat is always considerably better than grocery store meat. I picked up these bone in pork chops from Hogstead Family Farm at my local farmer’s market. I was super excited to create something with them. The cut was beautiful with a nice size fat cap that you just know is going to add so much flavor and moisture.
They have several items to choose from. I picked up green chorizo that was absolutely fabulous. I had only eaten the red chorizo…how did I not know about the green? It is delicious. Cottage style bacon that comes sliced in rounds instead of strips…can’t wait to create something with this. If you are local to Western Washington you should check them out.
Know Your Farmer
Hogstead Family Farm is a WSDA certified organic farm. Their hogs eat non-GMO grain that is locally sourced along with spent brew grain from a local brewery, and plenty of vegetables from their garden and pasture. You can taste the quality in their meat.
Pork chops are a budget saver and they are so versatile. You’ll love the flavor in this Double Cut Pork Chop with Spiced Agave Mustard Sauce . It’s ready in just 15 minutes, making it a weeknight favorite. Spice things up with Jalapeno Orange Pork Chops grilled with ginger and fresh tangelos. Looking for recipes to use your hot honey? Balsamic & Hot Honey Pork Chops are sweet and tangy with a touch of heat from the hot honey. They are so delicious, I know you will love them!
Pan Seared Pork Chops with Sage Cream Sauce
- 2 bone in pork chops preferably thick cut
- 1/2 tsp. smoked salt (or plain salt)
- 1/4 tsp. cracked black pepper
- 2 tbsp. avocado oil
- 1 tbsp. butter
Sage Cream Sauce
- 1/2 cup shallot minced
- 1/4 cup butter
- 1/4 cup fresh sage minced
- 1/4 cup heavy cream
- Heat cast iron pan over medium high heat until smoking hot. Add avocado oil (we use avocado oil because it has a higher smoking point than olive oil). Season both sides of pork chops with salt and pepper. Place pork chops in the pan and reduce heat to medium.
- You want to sear pork chops for about 2 minutes, then flip and sear for 2 minutes on other side. Continue flipping and searing until internal temperature of 135 degrees is reached. This method creates a really nice crust on the outside. I like to add a pat of butter to the pan at the half way point. Timing depends on the thickness of your pork chop. These are about 1 inch thick and took 12 minutes to cook. When 135 degrees is reached, remove from pan and let rest while you make sage cream sauce.
Sage Cream Sauce
- Remove any excess oil from pan. Add butter, shallot and sage. Scrape up the browned bits left in the pan from cooking the pork chop. Add heavy cream and a pinch of salt, if needed. Drizzle over cooked pork chop.
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