Best Double Cut Pork Chops With Garlic Butter Recipes

GARLIC BUTTER BAKED PORK CHOPS

Garlic Butter Baked Pork Chops image

Garlic Butter Baked Pork Chops are juicy, tender, and super-flavourful thanks to the amazing butter sauce. You need less than 20 minutes to make this recipe.

Provided by Olivia Ribas

Time 23m

Number Of Ingredients 6

Ingredients

2 medium-sized pork chops
salt and pepper
4 tablespoons melted butter
1 teaspoon fresh thyme (chopped)
2 cloves garlic (minced)
1 tablespoon extra virgin olive oil

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.

Nutrition Facts : ServingSize 1 /2, Calories 371 kcal, Carbohydrate 1 g, Protein 14 g, Fat 35 g, SaturatedFat 17 g, Cholesterol 100 mg, Sodium 478 mg, Sugar 1 g, UnsaturatedFat 13 g

GLAZED DOUBLE-CUT PORK CHOPS

Glazed Double-Cut Pork Chops image

Provided by Food Network Kitchen

Time 1h50m

Yield 4 servings

Number Of Ingredients 19

Ingredients

Kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons packed dark brown sugar
2 teaspoons smoked paprika
4 double-cut bone-in pork loin chops (about 1 pound each)
Vegetable oil, for the grill
4 tablespoons unsalted butter
2 cups diced onions
1 cup apple cider vinegar
3/4 cup packed dark brown sugar
1 1/2 cups ketchup
1 1/4 cups apple juice
1 cup maple syrup
1/2 cup bourbon
1/2 cup prunes
1/4 cup Worcestershire sauce
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Serving suggestion: Smoky Corn on the Cob, recipe follows

Steps:

Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce and Smoky Corn on the Cob.
Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.