Brown Butter Herb Pork Chops
These Brown Butter Herb Pork Chops with Thai Chili and Honey are the perfect fusion of comfort and heat. Juicy, pan-seared pork chops are infused with nutty brown butter and fresh herbs, then drizzled with a sweet, spicy glaze of Thai chili and honey. This recipe offers a beautifully balanced dish, ideal for an elevated weeknight meal or a special occasion.
Equipment
- Large Skillet
- Saucepan
Ingredients
Pork Chops
- 2 14oz Pork Chops bone-in center-cut pork loin
- 4 Tbsp Butter
- 2 Sprig Rosemary
- 2 Sprig Thyme
- 3 Cloves Garlic
- 1 Tbsp Avocado Oil
- Pepper
- Salt
Hot Honey Glaze
- 3 Tbsp Honey
- 2 Thai Chili
- 1 Tbsp Soy Sauce
- 1 Tbsp Rice Wine Vinegar
- 1 Tsp Grated Ginger
- 1 Tbsp Lime Juice
Instructions
- Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper.
- Heat a large skillet over medium-high heat and add the avocado oil. Once hot, place the pork chops in the skillet. Sear for about 10 to 14 minutes, flipping the pork chops occasionally, until golden brown on both sides and cooked through (internal temperature of 145°F/63°C). Remove the pork chops from the skillet and set aside.
- In the same skillet, reduce heat to medium and add the butter. Allow it to melt and foam, stirring occasionally. Add the smashed garlic, rosemary, and thyme. Continue cooking until the butter turns golden brown and develops a nutty aroma, about 2-3 minutes. Spoon the butter over the pork chops as they rest.
- In a small saucepan, combine honey, soy sauce, rice vinegar, Thai chili, ginger, and lime juice. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring occasionally, until the glaze thickens slightly. Drizzle the Thai Chili Honey Glaze over the pork chops
Notes
Pair these flavorful pork chops with steamed jasmine rice or roasted vegetables for a complete meal that balances sweet, spicy, and savory flavors.