Why pork chops on the bone with herb butter is so popular
Choosing Pork Chops on the Bone with Herb Butter ensures that the meat remains tender even when cooked over a high heat. The bone acts as a conductor to help the pork cook evenly while preventing it from drying out. Using a simple herb butter adds a layer of luxury to a basic cut of meat without much effort. It is an easy way to upgrade a standard midweek dinner into something more special.
How to get pork chops on the bone with herb butter ready
Prepare butter: Mix the softened butter with chopped parsley, thyme and crushed garlic in a small bowl until well combined. Place the mixture onto a piece of greaseproof paper and roll it into a neat log shape. Put the butter in the fridge to firm up while you prepare the meat.
Season meat: Take the pork chops out of the fridge and pat them dry with kitchen paper to help them brown better. Rub both sides of each chop with salt and black pepper to season them thoroughly. Letting the meat sit for a few minutes at room temperature will help it cook more evenly in the pan.
Fry chops: Heat the oil in a large frying pan over a medium heat until it is hot. Place the chops in the pan and fry them for about five minutes on each side until they are golden brown and cooked through. If the chops have a thick layer of fat on the edge, use tongs to sear the fat side for one minute.
Rest and serve: Remove the pan from the heat and let the meat rest for two minutes on a warm plate. Cut a thick slice of the cold herb butter and place it on top of each hot chop. Serve the Pork Chops on the Bone with Herb Butter immediately so the butter melts into the meat.
Important tips for pork chops on the bone with herb butter
Always pat the pork chops dry with a paper towel before you put them in the pan to get a better sear. If the meat is wet, it will steam rather than brown properly. You can make the herb butter a few days in advance and keep it wrapped in the fridge. This Pork Chops on the Bone with Herb Butter recipe works very well with creamy mashed potatoes or steamed green beans. Letting the meat rest after cooking is vital as it allows the juices to settle back into the meat. If you like a bit of heat, you can add a pinch of dried chilli flakes to the butter mixture. Using a heavy frying pan will give you a more consistent heat for the best crust on the pork.
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