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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Thick-Cut Pork Chop, Sage Pan Sauce
pork
seared
main
cast-iron
A brined double-cut chop seared on every face, the fond deglazed with cider and mounted with butter and fried sage.
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RECIPE
Thick-Cut Pork Chop, Sage Pan Sauce
A brined double-cut chop seared on every face, the fond deglazed with cider and mounted with butter and fried sage.
Prep240 mins
Cook20 mins
Total260 mins
Servings2
pork
seared
main
cast-iron
Ingredients
- 2 double-cut pork chops, 1 1/2 inch thick
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 12 sage leaves
- 3/4 cup hard cider
- 3 tbsp butter
- 1 tbsp neutral oil
- 1 tsp coarse black pepper
Preparation
1
Brine the chops 4 hours in 4 cups water with the salt and brown sugar. Lean pork dries out without it.
2
Rinse, then dry the chops thoroughly and leave them uncovered in the refrigerator 30 minutes.
3
Sear in 1 tbsp oil over medium-high, 4 minutes per side, then stand them on the fat edge with tongs for 2 minutes to render it.
4
Move the skillet to a 375F oven for 6 minutes, until 140F internal.
5
Rest the chops. Pour off all but 1 tbsp fat, fry the sage leaves 20 seconds until crisp, and lift them out.
6
Deglaze with the cider, scraping the fond up — that browned residue is the sauce, not something to wash away.
7
Reduce by half, then swirl in the cold butter off the heat so it emulsifies rather than splits. Pour over and top with sage.
Servings and Nutrition
Number of Servings in Thick-Cut Pork Chop, Sage Pan Sauce2
Nutrition for 1 serving (1 chop)
640Calories (kcal)
52Protein (g)
12Carbs (g)
40Fat (g)
Protein 52.0g34%
Carbs 12.0g8%
Fat 40.0g58%