RECIPE — Is That The Best You Can Do? Pork Chop Recipes

Great food is like great sex. The more you have the more you want. — Gael Greene

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Goodness me, what a plethora of pork chop recipes we have here! It seems you’re in dire need of guidance on how to cook pork chops that won’t leave your guests running for the hills. Fear not, I’m here to rescue you from your culinary disasters. Let’s not waste any more time and get right down to business with a classic recipe for perfectly cooked pork chops.

Classic Pan-Seared Pork Chops with Herb Butter

Serves: 4

Ingredients:

• 4 bone-in pork chops, about 1 inch thick
• Salt and pepper to taste
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 cloves garlic, crushed
• 1 teaspoon paprika
• 1 teaspoon onion powder

Instructions:

1. Start by preparing the pork chops. Pat them dry with paper towels and season generously with salt and pepper. Let them sit at room temperature for about 20 minutes.
2. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is hot, add the pork chops to the skillet. Make sure not to overcrowd the pan. Cook for 3–4 minutes on each side, or until they develop a golden-brown crust. If the pork chops are thicker, you may need to adjust the cooking time.
3. While the pork chops are cooking, prepare the herb butter. In a small saucepan, melt the butter over medium heat. Add the minced garlic, rosemary, thyme, crushed garlic, paprika, and onion powder. Cook for 1–2 minutes until the garlic is fragrant and the herbs have infused the butter. Remove from the heat and set aside.
4. Once the pork chops are done, transfer them to a plate and let them rest for a few minutes.
5. Serve the pork chops with a generous dollop of the herb butter on top.

Wine Pairing: Pair these succulent pork chops with a glass of Pinot Noir from Domaine Serene for a truly delightful dining experience. The earthy and fruity notes of the wine beautifully complement the flavors of the pork and herb butter.

There you have it, a classic recipe for pan-seared pork chops that will have your guests singing your praises. Now, do yourself a favor and follow the recipe to the letter; we wouldn’t want to ruin this with any of your amateur improvisations.

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Bon Appétit

If you’ve managed to elevate your pork chop game to a level that doesn’t involve dry, bland, and uninspired chops, then you might just be onto something. Hungry for more ways to transform those pork chops into succulent, flavorful masterpieces? Smash that subscribe button for a journey through the world of pork perfection. And if you’ve cracked the code to creating pork chops that are juicy, tender, and bursting with flavor, please, grace us with your pork chop prowess in the comments. Or, perhaps in the spirit of culinary delight, it’s best to quietly savor your perfectly cooked pork chops, knowing that sometimes the best meals are the ones that leave you with a satisfied belly and a newfound love for pork.