Garlic Butter Pork Chop
Tender and Juicy Garlic Butter Pork Chop is so flavorful cooked in a stove top and seasoned generously with salt, black pepper and other herbs to make it more tasty and so yummy! This dish is a great dinner entrée for the whole family!
And the can't-be-missed addition? A dollop of garlic butter, which requires just three ingredients. Dollop a teaspoon of the garlic parsley butter on top and let it melt over the warm pork. Heavenly! You'll think you just bit into a meal from a fancy restaurant. It's that good.
Brining my meat is what makes it really tender and juicy and it gives extra flavour. You and your family will love these Garlic Butter Pork Chops.
This recipe calls for only a few simple ingredients and it’s important to buy good quality pork chops for a flavorful results.
What is Brinning?
This is the the process of submerging a cut of meat into a solution of salt and water. It adds flavor, seasoning from the inside out, but it also changes the meat's physical nature. The salt in brine denatures the meat's proteins to allow the cells to retain more moisture.
Pork chops can often turn out dry and flavorless, but two things can improve their taste and texture: (1) Not overcooking them (pork should be slightly pink in the middle, at about 145°F), and (2) Using a wet brine to infuse salt, flavor, and moisture. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out.
To make your pork chop brine, all you need to do is mix together the salt and the water. Just stir it together and keep stirring until it’s less cloudy and there’s no more salt undissolved at the bottom.
Can You Freeze Brined Pork Chops?
If you’re not ready to cook them after brining, the chops can be removed from the brine and kept in the refrigerator, covered, for up to three days, or wrapped well and stored in the freezer for up to two months. Do not freeze or refrigerate the pork chops in the brine. This will make them too salt, and the ice crystals will damage the meat
Ingredients You'll Need for Garlic Butter Pork Chop
To make this recipe you’ll need the following simple ingredients:
- Pork Chops - I love bone-in pork chops or center cut as the fat and bone marrow infuse the dish with extra flavors, making the chops juicier. It’s also cheaper in price.
- Spices and Herbs - ( Onion Powder, Garlic Powder, Paprika, Thyme, Salt & Pepper) These are all pretty basic ingredients that you will likely already have in your pantry. And if you don’t have them all, they’re easily found in most grocery stores.
- Butter - It compliments and enhance the flavor of the pork chop.
- Garlic - Fresh is always the best! Adds depth and burst flavor to the dish.
- Parsley - Adds vibrant color and flavor to the dish.
For the Brine
- Water
- Salt
- Black pepper
- Garlic
- Bay leaves
WATCH THE VIDEO
Tender and Juicy Garlic Butter Pork Chop is so flavorful cooked in a stove top and seasoned generously with salt, black pepper and other herbs to make it more tasty and so yummy!
- 4 pork chops (bone-in)
- 1 teaspoon black pepper (ground)
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- 1/4 cup butter (unsalted)
- 3 cloves garlic (minced)
- parsley (chopped)
- olive oil (for frying)
- 1 liter water
- 1 tablespoon salt
- 1 teaspoon black pepper (freshly ground)
- 4 cloves garlic
- 2 bay leaves
In a pot, combine water, salt, black pepper, garlic and bay leaves. Stir it well until salt dissolved.
Bring to a boil over medium high heat. Remove the pot from the heat and let it cool completely.
In a bowl, combine onion powder, garlic powder, paprika, thyme, salt and pepper. mix to combine. Set aside
When the brine cool down, transfer into a bowl. Submerge the pork chop and let the pork brine for at least an hour. Cover and place in the fridge
Remove chops from the brine, let it drips to remove excess brine. Pat dry with paper towels.
Sprinkle and rub with the seasoning to spread evenly. Let it rest 5 minutes before frying.
Combine butter, garlic and chopped parsley. Mix until well combined. Set aside
Heat olive oil in a pan over medium high heat. Once the pan is hot, add pork chop fry for 5-7 minutes ( frying time depends on the thickness of your chop)
When it's done remove chops from the pan and serve, spread garlic butter on top. Enjoy!
- To store: Store leftover pork chops in an airtight container in the fridge for up to 4 days.
- To reheat: You can reheat leftovers on the stove or in the microwave.
- To freeze: Freeze the cooked pork chops in an airtight bag for up to 3 months.
