Butter Basted Pork Chops with Onions and Herbs
Total Time
44 minutes
Prep Time
30 minutes
Cook Time
14 minutes
Rating
4.72 out of 5 stars
(7)
Ingredients
2 servings
- 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
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Preparation
Step 1
Sprinkle pork chops with salt, pepper and paprika. Let stand at room temperature for 30 minutes.
Step 2
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.
Step 3
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.
Step 4
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