Herb-Butter Pork Chops
Thick, juicy pork chops seared in butter and basted with garlic and thyme. A 20-minute keto dinner.
- Prep5 min
- Cook15 min
- Serves2
Pork chops stay tender when you sear them hard, then baste them in foaming butter with garlic and herbs. Rest them and they are as juicy as steak.
Nutrition per serving (estimated)
Method
- Take the pork out of the fridge 20 minutes ahead. Pat dry and season well.
- Sear in the hot oil in a heavy skillet over medium-high heat 4 minutes, until deep golden. Flip.
- Add the butter, garlic and herbs. Tilt the pan and spoon the foaming butter over the chops for 3 to 4 minutes, until an instant-read thermometer reads 140°F (60°C).
- Rest 5 minutes; the chops should finish at 145°F (63°C), the USDA minimum for pork. Spoon the pan butter over the top and finish with parsley.
Chef’s notes
- The temperature will rise to 145°F (63°C) as the pork rests.
- Thick-cut, bone-in chops are even juicier; add a few minutes.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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