4, bone-in pork chops, approximately 8 – 10 ounces each

6 tablespoons unsalted butter

12 sage leaves, cleaned and dried, plus more if desired

kosher salt, as desired

freshly ground black pepper, as desired

Method:

1.   Preheat oven to 400ºF.

2.   In a large skillet over high heat, add butter and allow to melt while occasionally swirling the pan until nutty in fragrance and brown in color, approximately 4 minutes. Add sage leaves and allow to cook until crispy, approximately 30 seconds – 1 minute. Transfer sage leaves to a paper towel lined plate and set to the side.

3.   Liberally season each pork chop with salt and pepper on both sides.

4.   Place pork chops in the skillet with brown butter and allow to cook without disturbing until golden in color, approximately 4 minutes. Flip and cook the second side until also golden in color, an additional 4 minutes.

5.   If using an oven-safe skillet, place the entire pan in the preheated 400ºF oven allowing the pork chops to cook all the way through, internal temperature of 140ºF, approximately 5 – 10 minutes.

6.   Transfer to a rimmed cutting board and tent with foil to rest, approximately 5 – 10 minutes.

7.   Serve pork with a drizzle of the remaining brown butter and crispy sage leaves to garnish.

Kitchen Note:  Feel free to omit the sage all together if desired!