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Butter-Basted Pork Chops

Butter-Basted Pork Chops

Butter-Basted Pork Chops

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Large Skillet (Cast Iron Recommended)
2
Spoon
3
Meat Thermometer
4
Tongs
5
Paper Towels

Ingredients

Protein

  • 1
    2 each Pork Chops

Fat

  • 1
    4 tablespoons Butter
  • 2
    2 tablespoons Olive Oil

Seasoning

  • 1
    1 teaspoon Salt
  • 2
    0.5 teaspoon Black Pepper
  • 3
    2 each Garlic Cloves
  • 4
    2 each Thyme Sprigs

Directions

1

Dry Pork Chops

Pat the pork chops dry with paper towels. This helps achieve a better sear.

2

Season Pork Chops

Season both sides of the pork chops with salt and black pepper. Ensure even coverage.

3

Heat Skillet

In a large skillet, preferably cast iron, heat the olive oil over medium-high heat. The pan should be hot enough that a drop of water sizzles immediately. Use caution as the pan will become very hot.

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4

Sear Pork Chops

Carefully place the pork chops in the hot skillet, ensuring not to overcrowd the pan. Sear for 3-4 minutes on each side, until a golden-brown crust develops. Do not move the chops while searing.

5

Add Butter and Aromatics

Reduce the heat to medium. Add the butter to the skillet, along with the garlic cloves and thyme sprigs.

6

Baste Pork Chops

Tilt the pan slightly and use a spoon to baste the pork chops with the melted butter, garlic, and thyme mixture. Continue basting for 5-7 minutes, until the pork chops reach an internal temperature of 145°F (63°C). Use a meat thermometer to ensure accuracy. Make sure the thermometer is inserted into the thickest part of the chop, avoiding the bone.

7

Rest Pork Chops

Remove the pork chops from the skillet and place them on a plate. Let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop. Discard the garlic and thyme.

Recipe Tips

  • For thicker pork chops, you may need to increase the cooking time slightly. Always use a meat thermometer to ensure the chops reach a safe internal temperature of 145°F.
  • If you don't have fresh thyme, you can use 1/2 teaspoon of dried thyme.
  • Do not overcrowd the pan, cook the pork chops in batches to achieve a better sear.
  • Serve immediately with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad.

Nutrition Facts (per serving)

Calories

450 kcal

Carbs

2g

Protein

38g

Fat

32g

Fiber

0g

Sugar

0g

Sat. Fat

15g

Sodium

600mg

Cholesterol

180mg

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