Pork Chops on the Bone with Herb Butter
Pork chops on the bone with herb butter need a hot pan and a roll of chilled garlic and herb butter. The bone and a rim of fat keep the meat moist as the chops brown, and a slice of butter melting over the top makes an instant sauce. Make the butter first so it has time to firm up, and the rest is easy.
- Total
- 53 min
- Prep
- 15 min
- Cook
- 13 min
- Serves
- 4
- Per serving
- 530kcal
Seasoning pork chops on the bone with herb butter
Salt and pepper on the meat and the herb butter on top are the only seasoning needed. Pat the chops dry first, because a dry surface browns and a wet one steams. The garlic and herb butter does most of the flavouring at the end, so keep the seasoning on the meat light.
Choose chops that are at least 2.5cm thick with a good rim of fat. Thin chops overcook before they brown, and the fat is what keeps the meat juicy.
Pork chops on the bone with herb butter, step by step
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- Make the herb butter Beat the softened butter with the garlic, parsley, thyme, ¼ tsp of the salt and ¼ tsp of the pepper until evenly mixed. Spoon it onto a sheet of baking paper, roll it into a log about 3cm across and twist the ends. Chill for , until firm.
- Dry and season the chops Take the chops from the fridge and pat them completely dry on both sides with kitchen paper. Snip the fat edge in two or three places to stop the chops curling. Season with the remaining salt and pepper.
- Heat the pan Put a large frying pan over a medium-high heat, add the oil and heat for about , until it shimmers.
- Fry the chops Lay the chops in the pan, leaving space between them, and fry for without moving them, until golden brown. Turn with tongs and fry the second side for more. Stand the chops on their fat edges for to render and crisp it.
- Check and rest The chops should be cooked through, with no pink, clear juices and a temperature of 75°C near the bone. Move them to a warm plate and rest for .
- Top with butter Cut the chilled butter into thick slices and lay one or two on each hot chop. Let it melt for a minute, then serve with the buttery juices spooned over.
Serving ideas
Mashed potatoes and green beans or a pile of buttered cabbage suit these well, as does a spoonful of apple sauce. Any left-over herb butter is good on a steak or on jacket potatoes.
If you would rather use the oven, baked pork chops on the bone cooks them without watching a pan. For a lean cut, pork tenderloin with thyme works well with the same flavours.
Common problems and fixes for Pork Chops on the Bone with Herb Butter
- The chops are tough and dry.
- They have been over-cooked. Use chops at least 2.5cm thick, fry for 5 minutes a side and check the temperature near the bone. Resting for 5 minutes lets the juices settle.
- The chops curl up in the pan.
- The rim of fat shrinks quickly. Snip through the fat in a few places before frying and press the chop down briefly with tongs.
- The chops steam rather than brown.
- Moisture on the surface or a crowded pan is the cause. Pat the meat dry, make sure the oil shimmers and leave space between the chops, using two pans if needed.
- The butter melts too fast when you slice it.
- It needs a proper chill. Leave it in the fridge for at least 20 minutes, or put it in the freezer for 10 minutes if you are short of time.
Frequently asked questions about Pork Chops on the Bone with Herb Butter
How long do you cook pork chops on the bone?
For chops 2.5cm thick, fry for about 5 minutes on each side over a medium-high heat. Thinner chops need 3–4 minutes per side. Pork must be cooked through, with no pink and clear juices.
How long does the herb butter keep?
Keep it in the fridge for up to 3 days, or freeze it for up to 3 months. Slice it from the roll while it is still frozen. It is good on steak, grilled fish and potatoes too.
Can I use dried herbs in the butter?
Fresh herbs give the best flavour and colour. If you only have dried, use about a third of the amount, as dried herbs are much stronger.
Can I bake the chops instead?
Yes. Brown them for 2 minutes a side in a hot pan, then finish in the oven at 200°C (180°C fan), gas 6 for 8–10 minutes, until cooked through.
How did you like the recipe?
4.6 / 5 · 44 ratings
