key takeaways
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Basting pork chops with butter creates rich flavor and prevents overcooking.
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A thick, one-inch chop is ideal for a juicy, golden crust and even cooking.
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This method turns a quick 15-minute meal into a special, occasion-worthy dish.
Pork chops are, in my opinion, one of the most underrated proteins in the grocery store. They’re affordable, quick to cook, and, when you treat them right, they can be extraordinary. But the problem is that most of us were never taught how to cook them properly.
When I interviewed Jo Lusted, a Hamilton, Ontario-based whole-animal butcher, chef, and all-around meat expert, last year, her tips made me rethink how I was cooking my chops. There was one in particular that stood out: Lusted recommends basting pork chops with a fragrant, melted butter—something I usually do with steak. But pork chops, it turns out, benefit from a baste even more.
How To Cook Super Juicy Pork Chops
Start with a thicker chop—around an inch is ideal. Pat it dry and season it generously with salt and pepper. Meanwhile, heat a heavy pan until a little oil shimmers (cast iron is great for this). Then, add the pork chop to it and let it sit undisturbed for a few minutes so a crust forms.
When the first side is deeply golden, it’s time to flip. This is also your cue to turn the heat down slightly and add a tablespoon or two of butter, along with whatever aromatics you like. I love adding a smashed garlic clove or two and a few sprigs of thyme or rosemary (and sometimes even a spoonful of capers), but other herbs and seasonings like sage, a pinch of smoked paprika, a splash of apple cider, or even a little maple syrup, and mustard also add great flavor.
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As the butter melts and starts to foam, tilt the pan towards you so it pools along one side. Then, using a spoon, scoop it up and pour it over the chop over and over again for a couple of minutes, or until the pork reaches 145°F. Lastly, let it rest for a few minutes before slicing. If there’s any butter left in the pan (there usually is), I spoon that right over the top.
Why I Love Cooking Pork Chops This Way
Because pork is so lean, it can overcook quickly. By basting, you’re essentially creating a “convection” effect in the pan. While the bottom cooks from the skillet’s direct heat, the hot butter continues to gently cook the upper half, adding a ton of flavor.
Many of the aromatic compounds in seasonings like garlic, herbs, and spices are fat-soluble, so they need a fat like butter to help them “stick” to the meat. By spooning the flavored butter over top, you’re essentially layering flavor into every nook and cranny.
This is my favorite way to cook when I want something special but only have 15 minutes to get dinner moving. It turns a routine weeknight into something that feels occasion-worthy, and it’s a great way to use up any stray herb sprigs kicking around in the fridge.
Pork chops might not typically be the most exciting thing in your fridge, but with this one small adjustment, they could be. The meat that used to be my backup plan is now part of my regular rotation—and that says everything.
Read the original article on Simply Recipes
