Butter Basted Pork Chops with Onions and Herbs

Name: Butter Basted Pork Chops with Onions and Herbs
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 2 people
Ingredients: 2 14-16-ounce) bone-in center-cut pork loin chops (about 1 ¼ inches thick); 1 ½ teaspoon kosher salt; 1 teaspoon freshly cracked black pepper; 1 teaspoon paprika; 1 tablespoon olive oil; 3 tablespoons unsalted butter; 2 small rosemary sprigs; 2 thyme springs; 2 sage sprigs; 3 medium garlic cloves, gently smashed; 1 onion, thinly sliced

User Reviews

4.7

21 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
44 mins
Servings
2 people
Calories
447 kcal
Course
Main Course
Cuisine
American

Butter Basted Pork Chops with Onions and Herbs

Demi Owens

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These Butter Basted Pork Chops with Onions and Herbs would make an incredible holiday main course! The juiciest pork you'll ever make!

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Ingredients

Servings

2 14-16-ounce) bone-in center-cut pork loin chops (about 1 ¼ inches thick)
1 ½ teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon paprika
1 tablespoon olive oil
3 tablespoons unsalted butter
2 small rosemary sprigs
2 thyme springs
2 sage sprigs
3 medium garlic cloves, gently smashed
1 onion, thinly sliced

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Instructions

Sprinkle pork chops with salt, pepper and paprika. Let stand at room temperature for 30 minutes.
Heat oil in a 12-inch cast-iron skillet over medium-high. Add pork chops; cook, flipping occasionally, until well browned and a thermometer inserted into thickest portion of meat near (but not touching) the bone registers 120°F, 10 to 14 minutes.
Reduce heat to medium, and move the pork chops to one side of the skillet. Add butter, rosemary, thyme, sage, onions, and garlic to other side of skillet; cook, basting pork with butter and drippings, until a thermometer inserted in the thickest portion of meat registers 140°F, 2 to 4 minutes. Remove from heat, the pork will continue to cook to get to 145°F once removed from the heat. Transfer pork chops to a carving board and let rest for 5 minutes. When ready to serve, serve whole or slice against the grain. To serve, spoon the butter-herb mixture over top.

Notes

Pork is incredible in an endless number of ways but pork chops (bone in or boneless) are the most popular cut of pork. They come from the loin which is the meat that runs from the pig’s hip to its shoulder. They go by a variety of names like loin, rib, sirloin, top loin, and blade chops, so if you see any of those at your local market, they’ll work for this recipe. Look for something that’s just over 1 inch thick. You’ll be able to find thinner cuts, but anything in the 1 ¼ inch realm is my favorite thickness for this recipe. If you can only get a thinner cut, no problem. The cooking time in the below recipe will change - but regardless, the internal temperature of this cut should be 145°F once done. So whip out your meat thermometer to be sure!

Nutrition Information

Show Details

Calories 447kcal (22%) Carbohydrates 6g (2%) Protein 30g (60%) Fat 34g (52%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 135mg (45%) Sodium 1814mg (76%) Potassium 622mg (18%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1029IU (21%) Vitamin C 4mg (4%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 447 kcal

% Daily Value*

Calories	447kcal	22%
Carbohydrates	6g	2%
Protein	30g	60%
Fat	34g	52%
Saturated Fat	15g	75%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	14g	70%
Trans Fat	1g	50%
Cholesterol	135mg	45%
Sodium	1814mg	76%
Potassium	622mg	13%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	1029IU	21%
Vitamin C	4mg	4%
Calcium	35mg	4%
Iron	1mg	6%