The Washington Post

Butter-Basted Pork Chops

Butter-Basted Pork Chops 2.000

Photo by Scott Suchman for The Washington Post; styling by Marie Ostrosky for The Washington Post

Oct 7, 2022

Moist, flavorful pork chops are well within your reach. Because they are lean and quick-cooking, the keys to success are to buy bone-in, thick-cut chops, baste them with butter, and use an instant-read thermometer to keep from overcooking them. Use this recipe as a template by switching up the seasonings to make it your own.

Active time: 15 mins; Total time: 20 mins

Storage Notes: Refrigerate leftovers for up to 3 days.


Servings:
2 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-4 servings

Ingredients
  • Two (12-ounce) center-cut, bone-in pork chops, about 1-inch-thick
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine salt
  • 1 tablespoon vegetable oil or another neutral oil
  • 2 tablespoons unsalted butter
  • Crushed garlic cloves, fresh thyme sprigs, fresh rosemary sprigs and/or fresh sage sprigs

Directions

Let the pork chops rest at room temperature for 30 minutes before cooking (optional, see NOTE). Pat the meat dry with a clean dish towel or paper towel, and sprinkle all over with the garlic powder, pepper and salt.

In a 10- or 12-inch stainless steel or cast-iron skillet over medium-high heat, heat the oil until shimmering. And the pork chops and cook, pressing with tongs occasionally to ensure they have good contact with the skillet, until nicely browned, 3 to 4 minutes.

Reduce the heat to medium and, using tongs, stand the chops on their side in the pan, fat side down, to render some of the fat, about 1 minute. Lay the chops down on the uncooked side; add the butter, crushed garlic cloves, fresh thyme sprigs, fresh rosemary sprigs and/or fresh sage sprigs; and cook, regularly tilting the skillet and using a large spoon to baste the chops with the butter, until the meat has an internal temperature of about 135 degrees, 4 to 8 minutes (see NOTE). Transfer the pork chops to a cutting board, serving platter or individual plates, cover loosely with foil and let rest for 5 minutes. (During this time, the internal temperature of the meat should rise to 145 degrees, which is considered medium-rare.) Serve hot with the butter and the aromatics from the skillet poured over the top, if desired.

NOTE: Letting the pork chops rest at room temperature before cooking reduces the overall cooking time by a few minutes and ensures a slightly more even cook.


Recipe Source

From Voraciously staff writer Aaron Hutcherson.

Tested by Aaron Hutcherson.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (1/2 pork chop), based on 4: 300


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 6g 30%

Cholesterol: 133mg 44%

Sodium: 247mg 10%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 38g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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