Are you ready to transform an ordinary dinner into a restaurant-quality masterpiece? These herb-infused pork or veal chops are about to become your new culinary obsession! With a magical blend of fresh thyme and rosemary butter, these chops promise to deliver an explosion of flavor that will have everyone at your table begging for seconds. Whether you're a kitchen novice or a seasoned home chef, this recipe is your ticket to an incredibly delicious and impressive meal that looks like it came straight from a gourmet kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 pork or veal chops
- 4 tablespoons butter
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Remove pork or veal chops from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- In a small mixing bowl, combine softened butter with freshly chopped thyme and rosemary. Mix thoroughly until herbs are evenly distributed throughout the butter.
- Pat chops dry with paper towels to remove excess moisture, which helps achieve better browning.
- Season both sides of the chops generously with salt and freshly ground black pepper.
- Heat a large skillet or cast-iron pan over medium-high heat. Allow the pan to become hot before adding chops.
- Place chops in the hot pan, cooking for approximately 4-5 minutes on each side for medium doneness. Adjust time based on thickness of chops.
- During the last minute of cooking, add herbed butter to the pan, basting the chops by tilting the pan and spooning melted butter over the meat.
- Remove chops from pan and let rest on a cutting board for 3-5 minutes to allow juices to redistribute.
- Serve chops with any remaining herbed butter drizzled on top, garnishing with additional fresh herbs if desired.
Tips
- Temperature is Key: Always let your chops sit at room temperature for 30 minutes before cooking to ensure even heat distribution and prevent tough meat.
- Dry Means Crispy: Pat your chops completely dry with paper towels. This simple step helps create a beautiful golden-brown crust that seals in all those delicious juices.
- Don't Overcrowd the Pan: Cook chops in batches if necessary. Overcrowding reduces pan temperature and prevents proper searing.
- Use a Meat Thermometer: For perfect doneness, aim for 145°F (63°C) for pork and 140°F (60°C) for veal, followed by a 3-5 minute rest.
- Basting is Your Secret Weapon: The herbed butter basting technique adds incredible flavor and keeps the meat moist and tender.
- Let It Rest: Never skip the resting period! This allows juices to redistribute, ensuring each bite is succulent and flavorful.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
