Your new favorite pork chops


Though it may seem like a counter intuitive practice, extra flipping is the secret to the golden brown crust on these chops.  Shop our meat vendors for their selection of chops and add some mushrooms from River Valley.  Tip, check out flavored grapeseed oil and seasonings from Wild Tree. Oh, and don’t forget the wine from Glunz.


  • 1 tablespoon vegetable oil
  • 2- 1 1/2"-thick bone-in pork rib chops (8–10 ounces each)
  • Kosher salt, freshly ground pepper
  • 8 sprigs sage
  • 2 garlic cloves, peeled, smashed
  • 1 tablespoon unsalted butter


1.      Heat oil in a large skillet over medium high. Season pork chops all over (including the fat cap) with salt and pepper.

2.      Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8–10 minutes (cooking time will depend on thickness of chops).

3.      Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib.

4.       Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits). Cut away bone and slice pork about 1/4" thick. Serve with any juices from the cutting board spooned over top.

Recipe courtesy of