Photo Credit: Ashley Cuoco for Food.com

Sunday supper: pork chops in a well-loved cast iron pan. I grew up slathering apple sauce on pork chops. That’s still one of my favorite ways to enjoy them! But, there is nothing quite like the smell and savoriness of brown butter. Add in sage and you have a delicious little pan sauce to accompany the chops. Choose bone-in chops for much needed fat and flavor.

Photo Credit: Ashley Cuoco for Food.com

Photo Credit: Ashley Cuoco for Food.com

Serves 6

  • 1/3 cup light soy sauce
  • 1/4 cup vegetable oil
  • 1/2 cup water
  • 3 Tbsp lemon pepper seasoning (see below)
  • 2 garlic cloves, minced
  • 6 bone-in pork loin chops
  • 1/4 cup butter
  • 4 sage leaves
  1. In a large bowl, mix soy sauce, oil, water, lemon-pepper seasoning and garlic cloves. Add chops to the marinade and let sit in the refrigerator at least 2 hours (preferably overnight).
  2. Heat the grill or stove top to medium-high heat. Let a cast-iron pan get hot over the flame. It’s ready when it begins to smoke lightly. Cook chops for no more than 15 minutes total time or until done. For chops 3/4″ or thinner, cook 5-6 minutes maximum per side. For chops thicker than 3/4″, grill 6-7 minutes maximum per side. Do not overcook.
  3. In the last 2 minutes of cooking, add butter and sage to the pan. Whisk and allow butter to brown. You’ll know its done when you see tiny brown bits in the butter and the smell is fragrant and nutty.

To make fresh lemon-pepper seasoning, combine the zest of 1 lemon with 1 teaspoon of course ground black pepper.

Recipe adapted from Food.com.

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