Ben's kitchen / Brown Butter Pork Chops
Brown Butter Pork Chops
By Ben · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Thick-cut bone-in pork chops get seared golden, then finished with nutty brown butter, fresh thyme, and garlic that perfumes the entire kitchen. The meat stays juicy with a beautiful crust while the brown butter creates a sauce that's both rich and bright. A dinner that turns any Tuesday into something worth celebrating.
Ingredients
Main Ingredients
- 8 bone-in pork chops, 1.5 inches thick
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 3 tablespoons vegetable oil
Brown Butter Sauce
- 8 tablespoons unsalted butter
- 4 garlic cloves, smashed
- 4 sprigs fresh thyme
- 2 tablespoons fresh lemon juice
Instructions
Preparation
- Remove pork chops from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
- Season both sides generously with kosher salt and black pepper, pressing seasoning into the meat. Let rest 15 minutes.
- Preheat oven to 425°F. Heat a large oven-safe skillet or cast iron pan over medium-high heat.
Cooking
- Add vegetable oil to hot skillet. When oil shimmers, carefully place pork chops in pan without overcrowding (work in batches if necessary). Sear 3-4 minutes until golden brown crust forms.
- Flip pork chops and sear another 3-4 minutes. Transfer skillet to preheated oven and cook 8-12 minutes until internal temperature reaches 145°F.
- Remove pork chops to a platter and tent with foil. Let rest 5 minutes while making brown butter sauce.
- Return skillet to medium heat (be careful, handle will be hot). Add butter, garlic, and thyme sprigs. Swirl pan constantly as butter melts, foams, and turns golden brown with a nutty aroma, about 2-3 minutes.
- Remove from heat and stir in lemon juice. Strain sauce through fine mesh strainer if desired for smoothness.
Serving
- Pour warm brown butter sauce over rested pork chops. Garnish with additional fresh thyme if desired and serve immediately.
Chef's tips
- Use an instant-read thermometer to ensure pork reaches exactly 145°F - overcooking thick chops happens fast and ruins the texture.
- The brown butter is ready when it smells nutty and the foam subsides to reveal golden-brown bits at the bottom - don't rush this step.
- If your skillet isn't large enough for all 8 chops, sear them in batches but finish all of them in the oven at once on a large baking sheet.
Nutrition (per serving, estimated)
520calories
35gprotein
1gcarbs
41gfat
Estimates only — values vary with brands and portions.
Made with Sprig
Brown Butter Pork Chops was created in Sprig — the AI chef that turns any craving into a complete recipe, plans your week, and shops with one smart list.
Free to start · 14-day Pro trial · cancel anytime
Not ready yet? Get the occasional recipe worth cooking — a couple a month at most.
You're on the list — check your inbox!
Unsubscribe anytime. Privacy Policy
More from Ben
Are you this recipe's original author or publisher? Report a problem