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Keto Dinner

Sage Pork Chops

I love meals that come together in a single skillet with minimal fuss, and these sage pork chops deliver just that. The earthy aroma of dried sage pairs beautifully with tender, juicy pork, creating a comforting keto dinner that feels both rustic and elegant. With only a handful of pantry staples, you’ll have a satisfying meal on the table in about an hour.

10 min Prep time 55 min Cook time 65 min Total time 6 Servings 350 Calories
Sage Pork Chops

Ingredients

  • teaspoons salt
  • teaspoon dried sage
  • teaspoon ground black pepper
  • center cut bone-in pork chops
  • tablespoons butter
  • cup water
  • cubes beef bouillon

Instructions

  1. Step 1

    First, I combine the salt, sage, and pepper in a small bowl, then rub the mixture evenly over both sides of each pork chop. In a large skillet, melt the butter over medium-high heat until it just begins to shimmer. Place the chops in the hot skillet and sear for about 5 minutes on each side, or until they develop a deep golden-brown crust. While the chops brown, I bring a cup of water to a boil in a small saucepan and stir in the bouillon cubes until fully dissolved. Once the chops are nicely browned, pour the bouillon mixture into the skillet. Reduce the heat to low, cover with a tight-fitting lid, and let the chops simmer gently for 45 minutes. The long, slow simmer melds the sage and beefy broth into the meat, leaving it fork-tender. I check occasionally to ensure the liquid hasn’t completely evaporated, adding a splash of water if needed. Serve the chops with the pan juices spooned over the top.

Chef's Tip

I always pat the pork chops dry with paper towels before rubbing on the seasoning—this helps them sear rather than steam. If your broth tastes too intense, dilute it with an extra ¼ cup of water before adding to the skillet.

Storage Tips

Keep leftover chops in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet with a splash of broth to restore moisture.

Variation Tips

Pair these chops with creamy cauliflower mash to soak up the rich pan juices, or serve alongside roasted asparagus with garlic butter. Swap sage for rosemary and add a squeeze of lemon at the end for a brighter flavor. For a thicker sauce, whisk in a teaspoon of xanthan gum after simmering.

Frequently Asked Questions