Sage and Garlic Butter Pork Chops

Tender, juicy bone-in pork chops are seared until beautifully golden, infused with savory sage and buttery roasted garlic, and finished with a rich pan jus — all in about 25 minutes. This simple, foolproof method delivers restaurant-quality pork chops with very little fuss. Crisp fried sage, caramelized garlic cloves, and a luxurious pan sauce for spooning over the chops or a generous pile of creamy mashed potatoes complete this delicious and cozy meal.

The recipe starts by frying fresh sage leaves in clarified butter, which perfumes the butter with their earthy flavor while creating a crisp, elegant garnish. The pork chops are then seared until deeply golden, with whole garlic cloves tucked into the pan to roast and caramelize into tender, savory little gems. After a quick finish in the oven and a short rest, the chops emerge perfectly cooked, succulent, and full of flavor. These completely won over my family; the combination of sage and garlic enhances the pork without overpowering it, and every bite feels simple, comforting, and just a little special. Needless to say, they disappeared quickly. Serve them with creamy mashed potatoes and sautéed green beans for an easy, restaurant-worthy dinner.

Sage and Garlic Butter Pork Chops

Serves: 4 | Prep Time: 5 minutes | Cook Time: 20-25 minutes

Ingredients:

• 2-3 tbsp. clarified butter or ghee 
• ⅓ cup sage leaves, divided
• 4, 2 ½ inch bone-in pork chops 
• Salt
• Freshly cracked black pepper
• 6-8 whole garlic cloves, lightly smashed 
• 6-8 sprigs of thyme 

Directions:

1. Preheat the oven to 400 degrees. 
2. In a large cast iron pan or oven-safe skillet, heat clarified butter or ghee over medium-high heat. 
3. Add half of the sage leaves and fry for 30 seconds, remove and drain on paper towels. Use the fried sage leaves for garnishing later. 
4. Season the pork chops with salt and pepper.  
5. Add the pork chops to the skillet. Place the whole lightly smashed garlic cloves in the crevices of the pan. Sear the pork chops in the pan on one side for about 5-7 minutes or until a golden brown sear is achieved. 
6. Flip the pork chops and add the remaining sage leaves and sprigs of thyme on top.  Insert a meat thermometer temperature probe into the center of one of the largest chops. 
7. Transfer the pan to the oven and bake until the pork reaches an internal temperature of 140 degrees. Remove and rest for 5 minutes. 
8. Serve with some of the roasted garlic cloves, spoon the pan juices on top, and garnish with the fried sage leaves.