We have done Pork Chops approx 1 time before on WGC and that changes today! Butter Basted Pork Chops with Onions and Herbs will make the most perfect winter/holiday dinner party recipe.
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!
Now that we’ve got the technical stuff out of the way… can we have a moment to discuss how insanely delish these Butter Basted Pork Chops with Onions and Herbs are!? Sprinkled with paprika, basted with butter, topped with sautéed onions and herbs. GAME OVER. It’s a recipe for success. These would be excellent served along a fall or winter themed salad or you could serve them with pasta or polenta! Whatever way you serve it… you’re solid!
Need more pork inspired recipes:
- We’ve made a Thai-inspired rib platter with smashed cucumbers
- I’ve made it into the best taco filling ever
- Turned it into succulent meatballs
- Made a pork chop to end all pork chops
Butter Basted Pork Chops with Onions and Herbs
- 2 14-16-ounce) bone-in center-cut pork loin chops (about 1 ¼ inches thick)
- 1 1/2 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
- 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.