Sunday Dinner Pork Chops

Back in the days when my cooking repertoire consisted of five or six entrees repeated in an endless, boring loop, I used to make these pork chops for us for dinner every Sunday night. Joe never once complained, though, because he absolutely loves these. I decided to put them on our menu a couple of weeks ago, and he was as excited as a little kid. He's really adorable sometimes, and he makes me feel like a rock star in the kitchen, which I love.

Anyway, enough about him. Let's talk about pork chops! For this recipe I like to use a thick, boneless pork loin chop. Those are much easier to over-cook, but this method uses so much butter that they stay nice and moist. It's important to use rubbed sage for this recipe and not powdered sage, because the powdered spice will burn too easily. Basically the purpose of the sage is to give the butter an earthy, deep flavor. That flavor, in turn, works wonderfully on the pork chops.

I always serve these with steamed broccoli and roasted potatoes, and it is a simple, lovely meal.

Sunday Dinner Pork Chops

4 thick-cut boneless pork loin chops
Salt, pepper, and garlic powder to taste
3 tablespoons butter
1 tablespoon olive oil
1 teaspoon rubbed sage

1. Melt butter and olive oil in a large skillet over medium heat. Stir in sage for about 30 seconds. Increase heat to medium high.

2. Season pork chops liberally with salt, pepper, and garlic powder and add to skillet. Cook, turning once, until pork chops are browned and cooked through.