Butter Basted Pork Chops with Onions and Herbs

4.80 from 5 votes

Butter Basted Pork Chops with Onions and Herbs

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

Prep Time30

Cook Time14

Total Time44

Course: Main Course

Cuisine: American

Servings: people

Author: Gaby Dalkin

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

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!

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