Elevate Your Pork Chops With A Herb Infused Buttery Pan Sauce

Tired of boring, dry pork chops? Well, meet your new favorite pork chop recipe. These herbal buttery pork chops are sheer perfection, pan seared until golden brown then simmered in a decadent pan sauce flavored with fresh herbs and garlic. The chops come out incredibly moist, tender and bursting with flavor in every bite. With just a few basic ingredients and simple techniques, you'll have a restaurant-worthy dinner on the table in no time. Let's get cooking!

Start With Thick, Boneless Pork Chops

For the juiciest, most tender chops, go for 1-inch thick boneless pork loin or rib chops. The thickness prevents them from drying out while cooking. Boneless makes portioning and serving simpler. Choose chops with nice marbling throughout for added moisture and flavor.

Why Go Boneless?

Boneless chops cook faster and more evenly since the bone isn't drawing heat away. The lack of bone also leaves more room for that irresistible pan sauce to permeate the meat.

Start With A Simple Brine

Before cooking, let the chops soak for 30 minutes up to overnight in a quick brine made with salt, sugar and water. This seasons the meat throughout and helps it retain moisture for extra succulence.

Why Bother With A Brine?

Brining makes the pork chops noticeably more flavorful, tender and juicy. The salt seasons while the sugar balances the saltiness. It's worth the small bit of extra effort.

Pat Pork Dry For A Better Sear

After brining, pat the chops very dry with paper towels before seasoning. Dry meat will brown and sear much better than wet. Let the brine do its work below the surface while you get that tasty sear.

Don't Skip This Step!

Going straight from brine to pan will cause the chops to steam instead of searing. Damp meat just won't brown properly. Pat, pat, pat them dry!

Sear The Chops In A Hot Pan

Get your skillet very hot over medium-high heat before adding oil and the chops. Cook them in batches if needed, without moving, for 2-3 minutes per side to get a nice sear. The caramelized brown crust is where much of the flavor comes from.

Resist The Urge To Flip!

Fight the urge to flip the chops too soon. Give them plenty of uninterrupted time to sear and brown on each side. Your patience will pay off in flavor.

Make A Pan Sauce With Herbs and Butter

Once the chops are seared, remove them from the pan and make the sauce. Sauté minced garlic and herbs like thyme, rosemary and sage in the browned bits left behind. Deglaze with chicken broth, simmer, then swirl in cold butter to thicken.

Fresh Herbs Are Best

Though dried herbs will work, fresh ones really maximize the flavor of the sauce. Use whatever herbs you like or have on hand!

Return The Chops To The Pan

Once your herbal pan sauce is ready, return the pork chops and any rested juices back to the skillet. Simmer for a few minutes per side to finish cooking and let them soak up all that fantastic flavor.

Get Ready For Magic

This is when the chops transform from great to out-of-this-world succulent. Just wait until you taste them!

The Perfect Pairings For Herby Pork Chops

What sides go well with these tasty herbal pork chops? Here are some suggestions to complete your dinner:

- Mashed potatoes - The classic! Creamy potatoes are the perfect foil for juicy, saucy chops.

- Roasted root vegetables - Hearty roots like potatoes, carrots and parsnips roasted with olive oil, salt and pepper.

- Green beans - Fresh green beans sautéed with garlic complement the herbal flavors.

- Celery root remoulade - Shredded celery root in a tangy mustard mayo sauce. Bright and zippy.

- Garlic bread - Sop up any extra sauce with thick slices of crusty garlic bread.

Let's Recap This Easy Herb Crusted Pork Chop Recipe

For super juicy, flavor packed pork chops, just remember these simple steps:

1. Brine the chops to season and tenderize.

2. Pat very dry before seasoning with salt and pepper.

3. Sear chops in a hot pan first to develop crust.

4. Make herb butter pan sauce in the same pan.

5. Simmer chops in the sauce to finish cooking.

5 Common Questions About Herb Crusted Pork Chops

What herbs work best in the sauce?

Thyme, sage, rosemary and parsley are great choices. Use what you have available fresh or dried.

Is brining required or can I skip it?

Skipping the brine is fine in a pinch but it really does improve moisture and flavor.

Can I use bone-in chops instead?

You sure can, just increase cooking times since the bone slows heat penetration. Watch for doneness cues.

How can I tell when the chops are done?

Use an instant read thermometer for the most accurate doneness read. 145°F is perfect for juicy, tender chops.

Can I prepare the sauce ahead of time?

Yes, just make the sauce right before simmering the chops. Don't cook the chops in a cold sauce.

In Conclusion

These easy herbal buttery pork chops truly are impressive enough for company but approachable any night of the week. Don't be afraid to play around with different herb combinations in the sauce and pairings. With this method, you can be confident your chops will turn out tender and packed with flavor every time.