• 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 pepper

• Heat 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 leaves

  As 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