Ingredients:

  • 4 thick-cut bone-in pork chops (approx. 10–12 oz each)
  • 1 Tbsp coarse sea salt (plus extra for final seasoning)
  • 1 tsp freshly ground black pepper
  • 2 Tbsp high-heat cooking oil (Grapeseed, canola, or avocado oil)
  • 4 Tbsp unsalted butter (cold, cut into 4 pieces)
  • 12 large fresh sage leaves
  • 2 cloves garlic, thinly sliced or smashed
  • 1 tsp freshly squeezed lemon juice
  • 1 Tbsp cooking liquid (stock or water)

Instructions:

  1. Pat and Salt: Remove the chops from packaging and pat them aggressively dry with paper towels. Sprinkle them liberally and evenly on both sides with the coarse sea salt (the dry brine).
  2. Rest and Chill: Place the salted chops on a wire rack set over a plate or small baking sheet. Refrigerate, uncovered, for a minimum of 2 hours, or ideally 4 to 24 hours. This draws moisture out and then back in, yielding superior flavour and a fantastic crust.
  3. Bring to Temperature and Preheat: About 30 minutes before cooking, remove the chops from the fridge and let them sit at room temperature. Pat them dry one final time just before cooking. Preheat the oven to 375°F (190°C). Place the oven-safe skillet on the hob over high heat for 3–5 minutes until it is smoking hot. Add the 2 Tbsp of high-heat oil.
  4. Sear and Baste: Gently place the chops into the hot skillet (they should sizzle immediately). Do not move them for 3 minutes. Flip the chops using tongs and sear the second side for 1–2 minutes until a deep golden-brown crust has formed on both sides. Turn the heat to medium-low. Add 1 Tbsp of the cold unsalted butter, the sliced garlic, and half of the sage leaves to the skillet. Baste the chops vigorously with the foaming butter mixture for 30 seconds.
  5. Finish in the Oven and Rest: Immediately transfer the skillet to the preheated 375°F (190°C) oven. Roast for approximately 5–7 minutes, checking the internal temperature after 4 minutes. Remove the chops when the internal temperature reads 140°F (60°C) in the thickest part near the bone. Transfer the chops immediately to a clean cutting board and tent them loosely with foil. Let them rest for 5 minutes.
  6. Prepare the Brown Butter Sauce: While the chops rest, return the skillet (with any remnants) to medium heat. Add the 1 Tbsp of stock/water and scrape up any browned bits (fond) from the bottom. Add the remaining 3 Tbsp of cold butter and the remaining fresh sage leaves to the pan. Cook, swirling constantly, until the butter melts, foams, and develops nutty brown specks (beurre noisette). Immediately remove the pan from the heat and stir in the 1 tsp of fresh lemon juice.
  7. Serve: Slice the rested pork chops off the bone, or serve whole. Drizzle generously with the warm brown butter sage sauce.