Garlic Butter Pork Chops Recipes

GARLIC BUTTER BAKED PORK CHOPS

Steps:

• Preheat oven to 425°F. Season the pork chops with salt and pepper, and set aside.
• In a small bowl, mix together the butter, thyme, and garlic. Set aside.
• In a cast iron skillet, heat the olive oil over medium heat. When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side.
• Pour the garlic butter mixture over the pork chops. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145ºF, about 10-14 minutes. The time depends on the thickness of your pork chops.*
• Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

DOUBLE-CUT PORK CHOPS WITH GARLIC BUTTER

Steps:

• Make the brine: Combine the salt, peppercorns, sugar, rosemary sprigs, bay leaves, 3 tablespoons each juniper berries and fennel seeds, the garlic and 2 cups water in a large saucepan. Bring to a boil, whisking occasionally, then remove from the heat. Transfer the brine to a large bowl and add 6 cups cold water; let cool completely. Submerge the pork chops in the brine, cover and refrigerate overnight.
• Preheat a grill to medium. Make the roasted garlic butter: Cut off the top 1/4 inch of the garlic head and set it on a piece of foil. Drizzle with olive oil, then wrap in the foil and transfer to the grill. Cook until the garlic is softened, about 30 minutes; let cool. Meanwhile, remove the pork from the brine and pat dry with paper towels; set aside.
• Squeeze the roasted garlic cloves from the skins into a food processor. Add the butter, rosemary, lemon juice and a pinch of salt and pulse until smooth. Transfer to a bowl and set aside.
• Prepare the pork: Grind the remaining 1 teaspoon juniper berries and 2 tablespoons fennel seeds in a spice grinder or finely chop. Season the pork with the ground spices and salt and pepper. Lightly brush the grill grates with olive oil; transfer the pork to the grill. Cover and cook until marked, 15 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern. Flip and repeat, cooking until an instant-read thermometer inserted into the center of the pork registers 145 degrees F.
• Remove the pork chops from the grill and spread the roasted garlic butter on top. Let rest at least 10 minutes.

HONEY-GARLIC PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Season pork chops with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Brown pork chops 3 to 4 minutes per side. Transfer to the prepared baking dish.
• Whisk honey, brown sugar, soy sauce, garlic, and butter together in a bowl and pour over the pork chops in the baking dish.
• Bake in the preheated oven for 25 minutes. Remove from oven and let pork chops sit in the baking dish 5 minutes more to soak up juices.
• Serve pork chops topped with extra sauce.

PORK CHOPS WITH BROWNED GARLIC BUTTER

Steps:

• Combine the salt, onion powder, garlic powder, white pepper, dry mustard, sage , cumin, and thyme in a small bowl; mix well.
• Sprinkle each side of the chops with 1/4 teaspoons of the seasoning mix.
• Rub the seasoning into the chops with your fingertips.
• In a pie plate, combine the flour and the remaining seasoning mix and coat the chops on both sides. Shake off the excess.
• In a large skillet, heat the oil. Cook the chops over medium heat for 4-5 minutes per side or until golden brown.
• Drain on paper towels.
• Place on serving platter and set aside.
• Meanwhile, in a 1 quart saucepan, heat the butter until almost melted. Add the garlic and cook over medium-high heat for 2-3 minutes or until the foam on the surface is light brown.
• Stir in the parsley, hot pepper sauce, lemon juice, and black pepper.
• Cook until the sauce is lightly browned and immediately drizzle over the pork chops.

PORK CHOPS WITH BROWNED GARLIC BUTTER SAUCE ( CAJUN )

Steps:

• Combine all the seasoning ingredients in a small bowl.
• Sprinkle the chops with some of the seasoning mix, patting in on with your hands (use about 2/3 of the mixture).
• Add the remaining seasoning mix to the flour and place on a flat plate.
• Heat 1/4 inch oil in a large skillet over medium-high heat until hot, about 2 minutes.
• Just before frying, dredge each chop in the seasoned flour mixture, shaking off excess.
• Fry in hot oil until dark golden brown and cooked through, about 4 to 5 minutes per side.
• Drain on paper towels.
• In a very small pan, heat the butter over high heat until half melted, shaking the pan almost constantly.
• Add the garlic and continue to cook until the butter is melted and the foam on the surface is barely browned, about 2 to 3 minutes, shaking the pan frequently. Be careful not to burn the butter.
• Add the Tabasco and continue to cook until the sauce is lightly browned and very foamy, about 1 to 2 minutes.
• Remove from heat and drizzle over the chops. Serve immediately.