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    Mal's Curated Recipes

    Herb-Basted Pork Chops

    -

    servings

    55 minutes

    total time
    Start Cooking

    Ingredients

    2 (14- to 16-ounce) bone-in center-cut pork loin chops (about 1 1/4 inches thick)

    1 ¾ teaspoons kosher salt

    1 teaspoon black pepper

    1 tablespoon canola oil

    3 tablespoons unsalted butter

    2 (4-inch) rosemary sprigs

    2 thyme sprigs

    2 sage sprigs

    3 medium-size fresh Thai chiles, cut in half lengthwise or a small slit cut lengthwise along their sides

    3 medium garlic cloves, gently smashed

    Directions

    Sprinkle pork chops with salt and pepper. Let stand at room temperature 30 minutes.

    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 the bone registers 120°F, 10 to 14 minutes.

    Reduce heat to medium, and push pork chops to one side of skillet. Add butter, rosemary, thyme, sage, Thai chiles, and garlic to other side of skillet; cook, basting pork with butter and drippings, until a thermometer inserted in thickest portion of meat near the bone registers 130°F, 2 to 4 minutes. Remove from heat. Transfer pork chops to a carving board, and spoon butter-herb mixture over top. Let rest 5 minutes. Carve meat off the bone; slice against the grain. Serve with board juices.

    -

    servings

    55 minutes

    total time
    Start Cooking

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    Ingredients

    2 (14- to 16-ounce) bone-in center-cut pork loin chops (about 1 1/4 inches thick)

    1 ¾ teaspoons kosher salt

    1 teaspoon black pepper

    1 tablespoon canola oil

    3 tablespoons unsalted butter

    2 (4-inch) rosemary sprigs

    2 thyme sprigs

    2 sage sprigs

    3 medium-size fresh Thai chiles, cut in half lengthwise or a small slit cut lengthwise along their sides

    3 medium garlic cloves, gently smashed

    Directions

    1

    Sprinkle pork chops with salt and pepper. Let stand at room temperature 30 minutes.

    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 the bone registers 120°F, 10 to 14 minutes.

    3

    Reduce heat to medium, and push pork chops to one side of skillet. Add butter, rosemary, thyme, sage, Thai chiles, and garlic to other side of skillet; cook, basting pork with butter and drippings, until a thermometer inserted in thickest portion of meat near the bone registers 130°F, 2 to 4 minutes. Remove from heat. Transfer pork chops to a carving board, and spoon butter-herb mixture over top. Let rest 5 minutes. Carve meat off the bone; slice against the grain. Serve with board juices.