Serves 4
55 min
Herb-Basted Pork Chops
Recipe GLPR50f250285dc838
Thick-cut, bone-in pork loin chops seared until golden, then gently basted with butter infused with fresh rosemary, thyme, sage, garlic, and spicy Thai chiles. A simple yet elegant main course ready in under an hour.
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Ingredients
2 bone-in center-cut pork loin chops (14 to 16 ounces each, about 1¼ inches thick)
1¾ teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon canola oil
3 tablespoons unsalted butter
2 fresh rosemary sprigs (4 inches)
2 fresh thyme sprigs
2 fresh sage sprigs
3 medium fresh Thai chiles, halved lengthwise
3 medium garlic cloves, gently smashed
Directions
Remove the pork chops from the refrigerator and let them rest at room temperature for 15 minutes to ensure even cooking.
Pat the pork chops dry with paper towels. Season both sides generously with kosher salt and black pepper.
Heat canola oil in a large, heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
Carefully place the pork chops in the hot skillet. Let them cook undisturbed for 5 to 6 minutes until a deep golden crust forms on the first side.
Flip the chops and cook the second side for 4 to 5 minutes until lightly golden.
Reduce heat to medium and add the unsalted butter, rosemary sprigs, thyme sprigs, sage sprigs, Thai chiles, and garlic cloves to the skillet around the pork chops.
Tilt the skillet slightly and use a spoon to continuously baste the top of each pork chop with the melted, herb-infused butter for 8 to 10 minutes, or until the internal temperature of the thickest part of the meat (away from bone) reaches 145°F.
Transfer the pork chops to a warm serving plate. Spoon the warm butter, herbs, chiles, and garlic from the skillet over the chops. Rest for 3 to 5 minutes before serving.
