A Simple Pork Chop Recipe Packed with Flavor
This is one of the easiest ways to cook pork chops, and it comes together in minutes with just a handful of ingredients, but the flavor is anything but simple.
A hot cast iron skillet, a good sear, and a quick butter baste with garlic and fresh sage gives you a beautiful crust on the outside and a tender, juicy center.
Choosing the Right Pork Chop
For this recipe, use pork chops that are about 1 to 1¼ inches thick.
That thickness gives you enough time to build a good crust without overcooking the inside. Bone-in or boneless both work, just avoid thin chops since they cook too quickly.
If you have access to something like a Berkshire pork chop, you’ll get even more flavor and marbling, but this method works with any good pork chop.
Choosing the Right Pork Chop
For this recipe, use pork chops that are about 1 to 1¼ inches thick.
That thickness gives you enough time to build a good crust without overcooking the inside. Bone-in or boneless both work, just avoid thin chops since they cook too quickly.
If you have access to something like a Berkshire pork chop, you’ll get even more flavor and marbling, but this method works with any good pork chop.
Optional Step: Dry Brining
If you have the time, dry brining is worth it.
Salting the pork ahead of time allows the seasoning to work into the meat and helps it stay juicy while cooking. It also improves the crust when searing.
If you don’t have time, you can skip this step and still get great results.
Cast Iron Berkshire Pork Chops with Brown Butter, Garlic & Sage
Equipment
Ingredients
- 2 pork chops, bone-in or boneless, 1 to 1¼ inches thick (about ½ lb each)
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 1 tbsp beef tallow, bacon grease, or avocado oil
- 3 tbsp butter
- 3-4 cloves garlic, smashed
- 4-5 fresh sage leaves
Instructions
Optional Dry Brine (Recommended)
Pat pork chops dry and season evenly with ¾ teaspoon kosher salt on both sides.Place on a plate or rack and refrigerate uncovered for 4–12 hours, or overnight.Why this matters:Dry brining allows the salt to dissolve, reabsorb into the meat, and season it throughout. It also helps the surface dry slightly, which improves browning and creates a better crust when searing.Remove from the refrigerator 20–30 minutes before cooking.Prepare the Pork
If dry brined, lightly pat dry if needed and season with white pepper only.If not dry brined, season just before cooking with:• ¾ teaspoon kosher salt• ¼ teaspoon white pepperHeat the Pan
Place a cast iron skillet over medium-high heat and allow it to heat fully.Add the beef tallow and heat until shimmering.Sear
Add pork chops and cook 3–4 minutes on the first side, undisturbed, until a deep golden crust forms.Flip.Butter Baste
Immediately add:• butter• smashed garlic• sage leavesAs the butter melts and foams, tilt the pan and continuously spoon the butter over the pork chops.Cook another 2–3 minutes, until internal temperature reaches 135–140°F.Rest
Remove pork chops from the pan and rest 5 minutes.Spoon the brown butter, garlic, and sage over the top before serving.Finish with lemon or flaky salt if desired.
Notes
- • Works with bone-in or boneless pork chops, adjust cook time slightly based on thickness• Pork will finish at 140–145°F after resting• Cook in batches if making more than 2 chops• Avoid overcrowding the pan for best sear