Sage And Lavender Pork Chops Recipe

I tried these bone-in pork chops with garlic, butter, fresh sage and a hint of dried lavender and honestly, it surprised me with its fancy flavor even though it felt totally like a chill home dinner.

I love my Sage and Lavender Pork Chops recipe because its hearty and nutritious. I use 4 bone in pork chops seared in olive oil and butter with garlic and chopped sage, plus dried lavender.

Finishing them with chicken broth and white wine gives robust flavor and nutritional benefits.

Ingredients

• Bone-in pork chops offer protein and natural fat that help boost a hearty meal.
• Salt enhances flavor but use it sparingly for a balanced taste.
• Freshly ground black pepper adds mild heat and aromatic spice to every bite.
• Olive oil brings healthy fats and smooth texture perfect for searing the meat.
• Unsalted butter enriches the dish with creaminess and a rich flavor.
• Garlic adds bold taste and antioxidants which help keep you healthy.
• Fresh sage gives an earthy tone while enhancing savory pork chops.
• Dried lavender buds provide subtle floral notes and a unique aroma.
• Chicken broth adds moisture and deep savory flavor to the sauce.
• White wine (optional) deglazes the pan, adding brightness to the dish.

Ingredient Quantities

• 4 bone-in pork chops (about 1 inch thick)
• Salt, about 1 tsp overall
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 tbsp fresh sage leaves, roughly chopped
• 1/2 tsp dried lavender buds
• 1/4 cup chicken broth
• 1/4 cup white wine (optional, for deglazing)

How to Make this

1. Start by patting your pork chops dry with a paper towel and then rub both sides evenly with about 1 tsp salt and 1/2 tsp freshly ground black pepper.

2. In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Once hot, add the pork chops and sear them for about 4-5 minutes on each side until they get a nice golden brown crust.

3. Once seared, remove the pork chops and set them aside on a plate.

4. Lower the heat to medium and add 2 tbsp unsalted butter to the same skillet. When the butter melts, add the 2 minced garlic cloves and let them cook for about 30 seconds until they become fragrant.

5. Throw in 1 tbsp of roughly chopped fresh sage leaves and 1/2 tsp dried lavender buds and stir them around to coat them with the butter and garlic.

6. Pour in 1/4 cup of chicken broth and 1/4 cup of white wine if using, scraping the bottom of the skillet to free up all the brown bits.

7. Place the pork chops back into the pan, spooning some of the sauce over them. Let them cook in the sauce for another 3-4 minutes to get all those lovely flavors absorbed.

8. Once ready, remove the chops from the heat and let them rest for a few minutes before serving so they stay juicy and tender. Enjoy!

Equipment Needed

1. Paper towels for drying the pork chops
2. Measuring spoons for the salt, pepper, and other seasonings
3. Measuring cups for the chicken broth and white wine
4. A large skillet for searing and cooking the pork chops
5. A knife and cutting board for mincing garlic and chopping sage
6. A pair of tongs to flip the pork chops
7. A plate to set aside the pork chops after searing
8. A spoon for basting with the sauce

FAQ

• Q: How do i know when the pork chops are done?
  A: They usually need about 4-5 minutes per side, depending on how thick they are. You can also check with a meat thermometer, make sure it reaches 145°F.
• Q: Can i use dried sage instead of fresh?
  A: Sure, but use only about half the amount since dried herbs are much more potent.
• Q: Do i need to use white wine for deglazing?
  A: Not really, you can skip it or replace with a bit more chicken broth if you dont have any wine to spare.
• Q: What does dried lavender add to the dish?
  A: The lavender gives a perfumey, slightly floral flavor that really pair well with the sage and pork.
• Q: Can these pork chops be made ahead of time?
  A: Its best to serve them right after cooking so they dont lose their juiciness, but you can cook and reheat them gently in the oven if you have to.
• Q: Is it necessary to use bone-in pork chops?
  A: Bone-in chops do help retain flavor and moisture but you can use boneless if thats whats available. Just adjust cooking time accordingly.

Sage And Lavender Pork Chops Recipe Substitutions and Variations

• If you cant get bone-in pork chops, boneless ones works too, though they might cook a bit faster.
• If you dont have olive oil, you could use canola oil or any light vegetable oil.
• Replace unsalted butter with salted butter if need be, just cut back a bit on the added salt.
• No chicken broth? Veggie broth or even water with a bouillon cube dissolved in it can do the trick.
• For white wine, you can also try a splash of apple cider vinegar diluted with water, but be careful as its tangy.

Pro Tips

1. Make sure you pat the pork chops really dry before you season’em – this helps get a better brown crust when you’re searing them.
2. Don’t overcrowd the pan when searing, or the chops may steam instead of get that golden color.
3. When you add the garlic, sage, and lavender later, watch it closely so it doesn’t burn, cuz burnt garlic can give a bitter taste.
4. Let the pork chops rest a few minutes after cooking to let the juices redistribute, which makes ‘em more tender and flavorful.