Oh, the sheer joy of a perfectly cooked pork chop! There’s something incredibly satisfying about making From Scratch Pork Chops With Herb Butter, knowing that every flavorful bite comes from simple, quality ingredients you brought together yourself. I remember the first time I whipped up homemade herb butter in a little café kitchen – just softened butter, fresh parsley, thyme, a bit of lemon zest… the smell alone was amazing! Then melting it over a pork chop in the pan? Pure magic. That taught me how powerful honest ingredients can be for a truly delicious meal. This recipe is all about bringing that kind of simple, honest flavor right to your table.
Why You’ll Love These From Scratch Pork Chops With Herb Butter
So, why are these pork chops a total winner in my kitchen? Let me tell you!
- Super Simple, Seriously Flavorful: You get that amazing homemade taste without a fuss. It’s the perfect example of how simple, quality ingredients shine.
- Quick Marinade Magic: While not a traditional marinade, the seasoning and herb butter work together to infuse incredible flavor super fast. You get restaurant-worthy taste in no time!
- That Gorgeous Golden Crust: We’re talking a beautiful sear that locks in all those yummy juices. It’s visually stunning and adds a fantastic texture.
- Pure Comfort Food Bliss: Honestly, it’s just pure comfort. A perfectly cooked pork chop with that rich, herbaceous butter is like a warm hug on a plate.
- The Scratch Kitchen Satisfaction: There’s just something so rewarding about making that herb butter yourself, knowing you’re creating a delicious meal from the ground up. It feels special!
Gather Your Ingredients for From Scratch Pork Chops With Herb Butter
Alright, let’s get our ingredients ready! The beauty of this recipe is just how straightforward it is. You probably have most of this stuff hanging out in your kitchen already! For the star of the show, the pork chops themselves, grab about four of them – whether they’re bone-in or boneless is totally up to you, the flavor will be amazing either way. We’ll use just a splash of olive oil to get things started in the pan, plus some good old garlic powder, salt, and pepper to season them up. Don’t go too crazy with the salt though, because our herb butter has that covered too – perfect balance, right?
Now for the real magic: the herb butter! You’ll want about four tablespoons of salted butter, just melted. And for the herbs, get ready for a party in your pan! I love using fresh rosemary, thyme, flat-leaf Italian parsley, and chives. Make sure they’re all finely chopped – it really helps distribute that gorgeous flavor. Trust me, using fresh herbs makes all the difference here; they just bring this incredible brightness that dried herbs can’t quite match. It’s simple, but trust me, it makes everything taste so much better!
Essential Equipment for Perfect Pork Chops
When you’re whipping up these delicious pork chops, having the right tools really makes all the difference. You’ll definitely want a good, sturdy skillet with a lid. This is key because it lets us get that beautiful sear on the outside and then traps the steam inside to keep the chops perfectly tender and juicy as they finish cooking. And for that peace of mind, especially if you’re newer to cooking pork, a meat thermometer is an absolute lifesaver. It takes the guesswork out of knowing if your pork is cooked through beautifully without being dry. Trust me, it’s such a simple tool but it guarantees perfectly cooked pork chops every single time!
Step-by-Step Guide to Making From Scratch Pork Chops With Herb Butter
Alright, it’s time to bring it all together! Making these pork chops from scratch is really straightforward and so rewarding. We’ll start by getting all those delicious flavors ready to go, and then it’s just a little bit of stovetop magic.
Preparing the Flavorful Herb Butter
First things first, let’s get that amazing herb butter prepped. Grab a small bowl and melt your salted butter. You can do this super quick in the microwave or gently on the stovetop. Once it’s melted, toss in all those finely chopped fresh herbs – the rosemary, thyme, parsley, and chives. Give it a good stir so all those lovely green bits are coated in the butter. Set this bowl aside; it’s going to be our flavor powerhouse later!
Achieving a Golden Crust on Your Pork Chops
Now for the fun part: searing those chops! Grab your favorite heavy skillet and put it over medium-high heat. Let it get nice and hot – it should be smoking just a tiny bit! Add that tablespoon of olive oil; it’ll shimmer when it’s ready. While the pan heats up, quickly season your pork chops on both sides with garlic powder, salt, and pepper. Remember what I said about salt? Just a good sprinkle. Carefully place the seasoned chops in the hot pan. You want to hear that sizzle! Let them sear undisturbed for a full 5 minutes. This is where we build that beautiful golden crust that’s just irresistible.
Ensuring Perfectly Cooked Pork Chops
After those 5 minutes of glorious searing, flip those pork chops over. Now, put the lid on your skillet. This is important because it traps the heat and steam, helping to cook the inside evenly. Let them cook for another 5 minutes with the lid on. Then, take the lid off and gently place a spoonful of that prepared herb butter right on top of each chop. Turn the heat down to medium-low, pop the lid back on, and let them finish cooking for about 5 more minutes. This is where the herb butter melts down and really infuses that amazing flavor! To know for sure they’re ready, use your meat thermometer. You’re looking for an internal temperature of 135°F (57°C) in the thickest part. Once they hit that temp, take them off the heat and let them rest for 5 minutes before diving in. This resting step? It’s non-negotiable for super tender chops! Looking for more tips like this? Our friends at Sauvro have some great ideas!
Tips for Success with From Scratch Pork Chops
You know, making these pork chops is already pretty simple, but here are a few little tricks I’ve picked up that really make them sing. Follow these, and you’ll be a pork chop pro in no time!
- Pick the Right Chops: Whether you go bone-in or boneless, try to find chops that are about 1-inch thick. This thickness is perfect for getting that nice sear on the outside and cooking through beautifully without drying out. Thinner chops cook too fast!
- Don’t Overcrowd the Pan: This is a big one! When you’re searing, make sure you give those chops some breathing room in the skillet. If you cram too many in, they’ll steam instead of sear, and you won’t get that lovely golden crust we’re aiming for. Cook in batches if you need to!
- Embrace the Meat Thermometer: Seriously, this is your best friend for perfect pork. While the 135°F (57°C) goal is great, different cuts and thicknesses can vary. A thermometer is the only way to be *sure*. It takes the guesswork right out of the equation and prevents dry, overcooked pork.
- Rest is Best: That 5-minute rest after cooking? It’s non-negotiable! It lets all those juicy flavors redistribute throughout the meat. If you slice into them right away, all that deliciousness just runs out onto the plate. Patience is a virtue here!
- Herb Your Enthusiasm (or Don’t!): Love extra garlicky butter? Add another clove of minced garlic to the herb butter! Want more herbs? Toss ’em in! This recipe is a fantastic base, and you can totally play around with the herbs to match your taste or what you have on hand. For more ideas on elevating your cooking, check out what our friends at Sauvro have to say!
Ingredient Notes and Substitutions
Okay, let’s chat about these ingredients for a sec. The beauty of this recipe is that it’s super forgiving! If you don’t have salted butter for the herb butter, unsalted is totally fine – just be sure to add a little extra pinch of salt to the herb butter mixture itself. When it comes to herbs, fresh is really best here, but if you’re in a pinch, you can use about a third of the amount in dried herbs. Just be sure to add them when the butter is still warm so they have a chance to rehydrate a bit. And for the pork chops, while I love a good 1-inch thick cut, if yours are a little thinner or thicker, don’t panic! Just keep an eye on that meat thermometer, and you’ll be golden.
Serving Suggestions for Your Pork Chops
Now that you’ve got these beautiful, herb-buttery pork chops, what should you serve them with? Honestly, almost anything! Since they’re so flavorful on their own, they pair wonderfully with simple sides. I often end up making a big, fresh salad, maybe something like this gorgeous autumn salad – the crispness is a lovely contrast! Creamy mashed potatoes are always a winner, or even some roasted root vegetables. And if you’re feeling ambitious, a little bit of homemade stuffing, like this fantastic from-scratch recipe, makes it a truly comforting, classic meal. It’s all about balancing those rich flavors with something fresh or grounding.
Frequently Asked Questions About Pork Chops
Got questions about these from-scratch pork chops? I totally get it! Here are some things folks often ask, and I’m happy to clear them up for you.
Can I use bone-in pork chops for this recipe?
Absolutely! Bone-in pork chops add even more flavor and can be super juicy. The cooking time might be just a smidge longer, so definitely keep that meat thermometer handy. It’s your best friend for perfect pork, no matter the cut!
How do I prevent my pork chops from being dry?
Ah, the age-old question! The biggest players here are not overcooking them and letting them rest. Our recipe is designed to hit that sweet spot by searing first and then finishing with the herb butter lid on. Remember that 135°F (57°C) internal temperature and that crucial 5-minute rest – it makes all the difference in keeping them wonderfully tender and moist. Also, picking chops that are about an inch thick helps a lot!
What’s the best way to store leftover herb butter?
Leftover herb butter is like liquid gold! Just pop it into a small airtight container and store it in the refrigerator. It’ll keep nicely for about a week. You can use it on other meats, veggies, or even spread it on some crusty bread. So handy!
Can I substitute the herbs in the herb butter?
Oh, by all means! That’s the fun of making things from scratch. If you’re not a fan of chives or maybe can’t find fresh thyme, feel free to swap them out. Parsley and rosemary are a classic combo, or you could try adding a little bit of sage or even a pinch of red pepper flakes for some heat. Just play around with what you love! If you have other questions, don’t hesitate to reach out!
Nutritional Information
Just a heads-up, the nutritional info below is an estimate per serving for these delicious pork chops. Things like the exact thickness of your chops, the specific brands you use, and how much herb butter you *really* slather on can change these numbers a bit. But, it’s a good ballpark figure!
Estimated Per Serving (1 pork chop):
- Calories: 350-450
- Fat: 20-30g
- Protein: 35-45g
- Carbohydrates: 2-5g
From Scratch Pork Chops With Herb Butter
Ingredients
Equipment
Method
- Melt the butter in a microwave or on the stovetop. Add the chopped herbs and stir to combine. Set aside.
- Heat a large, heavy-bottomed skillet with a fitted lid over medium-high heat. Add the olive oil.
- Season the pork chops on both sides with garlic powder, salt, and pepper. Be mindful of the salt, as the herb butter also contains salt.
- Place the seasoned pork chops in the hot skillet. Sear the first side for 5 minutes.
- Flip the pork chops, put the lid on the skillet, and cook for another 5 minutes.
- Remove the lid. Place one spoonful of the prepared herb butter on top of each pork chop. Turn the heat down to medium-low, replace the lid, and cook for an additional 5 minutes.
- To check for doneness, use a meat thermometer. The internal temperature should register 135°F (57°C).
- Remove the pork chops from the skillet and let them rest for 5 minutes before serving.
Notes
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Blake Morgan is a seasoned culinary writer dedicated to helping everyday cooks create dishes that are bold, approachable, and deeply satisfying. With a reputation for developing recipes that are both practical and inspiring, Blake has become a trusted voice for readers who want meals that excite the palate while still fitting into real-life routines. Today, Blake proudly shares this passion and expertise as a core contributor to sauvro.com, a platform committed to elevating the home-cooking experience.
Blake’s culinary journey began in local restaurants and community food programs, where early hands-on experience shaped a strong foundation in cooking fundamentals, ingredient pairing, and kitchen efficiency. After progressing from line cook to recipe consultant, Blake discovered a natural talent for teaching and communicating technique—leading to a career shift into food media and digital recipe development. This transition unlocked an even wider audience, allowing Blake to merge educational storytelling with flavorful recipe creation.
