Golden Pan Seared Pork Chops with Herb Butter
These juicy, golden brown pork chops are topped with a savory herb butter that makes for a perfect quick dinner.
recipesbynani.comThere is something so satisfying about a perfectly cooked pork chop. By using bone in cuts, you get so much extra flavor and they stay tender while cooking on the stove. This has become a staple in my kitchen because it tastes like a fancy meal but comes together in just a few minutes.
My biggest tip is to make sure your skillet is nice and hot before you add the chops. Getting that golden sear on the outside is what keeps all the delicious juices inside. Don't skip the resting step at the end, as it makes a world of difference for the texture.
🧺 Ingredients
- 2 thick bone in pork chops
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, softened
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh parsley, chopped
- 1 small clove garlic, minced
👩🍳Instructions
- 1
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
- 2
In a small bowl, mix together the softened butter, thyme, parsley, and minced garlic until well combined.
- 3
Heat the olive oil in a large skillet over medium high heat until it begins to shimmer.
- 4
Place the pork chops in the skillet and sear for 5 to 6 minutes on the first side without moving them, until a deep golden crust forms.
- 5
Flip the chops and cook for another 4 to 5 minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit.
- 6
Remove the skillet from the heat and immediately top each chop with a generous spoonful of the prepared herb butter.
- 7
Let the pork chops rest on a plate for 5 minutes before serving so the juices can redistribute.
💡 Tips
Serve these chops alongside some roasted vegetables or a simple side salad to complete the meal. If you have leftovers, store them in an airtight container in the fridge for up to two days and gently reheat them on the stovetop.
Made this recipe? Let us know how it went.
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