• 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.