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Close-up of a pat of butter and fresh thyme resting on a golden pan fried pork chop, with green peas behind.
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Butter Basted Pan Fried Pork Chops

If you've spent years overcooking the cheap chops, that ends today. Tonight you'll perfectly sear your chops like a pro and finish them with an herby butter baste that makes you feel like a pro chef in under 15 minutes.
Prep Time10 minutes
Cook Time8 minutes
5 minutes
Total Time23 minutes
Course: Main Course
Cuisine: American
Servings: 4 (one chop per person)
Calories: 343kcal
Author: Kita Roberts

Ingredients

  • 4 pork chops about 3/4 inch thick (bone-in or boneless)
  • 1 1/2 teaspoons kosher salt Diamond Crystal; use 3/4 teaspoon if Morton's
  • 3/4 teaspoon coarse black pepper
  • 1 tablespoon neutral oil avocado, canola, or grapeseed
  • 4 tablespoons unsalted butter cut into cubes and kept cold
  • 2 cloves garlic smashed
  • 2 sprigs fresh thyme or 1 sprig rosemary

Instructions

Prep the Chops

  • Pull the chops from the fridge 20 to 30 minutes ahead, then pat every surface bone dry with paper towels. The chop should look matte, not glossy. Wet pork steams instead of browning.

Season

  • Salt and pepper both sides, about 1/2 teaspoon kosher salt per chop, pressed lightly into the meat.
    A raw boneless pork chop seasoned with pink salt and cracked black pepper on a white plate, ready for the skillet.

Heat the Skillet

  • Cast iron over medium-high for 3 to 4 minutes with a thin film of oil. Ready when the oil shimmers and moves like water when you tilt the pan.

Sear the First Side

  • Lay the chops in away from you with an inch between them. Cook 3 to 4 minutes without moving them. They are ready to flip when the visible edge has gone deep golden and the chop releases from the pan on its own.
    Four seasoned boneless pork chops just laid into a hot cast iron skillet, the first side starting to sear.

Flip and Butter

  • Flip, drop the heat to medium, and add the cold butter cubes, smashed garlic, and herb sprigs. The butter should foam, not smoke. If it browns instantly, pull the pan off the burner for 10 seconds.
    Four pork chops flipped in the cast iron skillet, the seared side deep golden brown and crusted with black pepper.

Baste

  • Tilt the pan so the butter pools and spoon it steadily over the tops for 2 to 3 minutes. Start checking temperature at the 2 minute mark and pull at 140F in the thickest spot, away from the bone.

Rest

  • Rest 5 minutes on a plate or board. Carryover brings them to 145F, the USDA safe temperature for whole cuts of pork. Spoon the pan butter over right before serving.
    A pan fried pork chop topped with a pat of butter and fresh thyme sprigs, served with green peas on a white plate.

Notes

  • A thermometer is the key. A 3/4 inch chop climbs roughly 10F per minute at the end - so be sure to probe these to make sure you don't overcook them.
  • Smash the garlic, never mince it. Minced garlic burns inside the basting window.
  • If four chops crowd a 10 inch skillet, sear two at a time, tent on a plate, and return all four to the butter for a 30 second finish. Never overcrowd the pan, or you won't get a good sear. 
  • Chops 1 inch or thicker need our thick cut pan seared method with a broiler finish instead.
  • Store whole, not sliced, up to 3 days. Reheat covered at 275F with a splash of stock to 120 to 125F.

Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 1g | Protein: 29g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 938mg | Potassium: 517mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg