Spiced Butter-Basted Pork Chops

By Ali Slagle

Published Feb. 22, 2022

Spiced Butter-Basted Pork Chops
Beatriz Da Costa for The New York Times. Food Stylist: Susie Theodorou.
Total Time
20 minutes
Rating
4(354)
Comments
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These pork chops are juicy inside, crusty outside and draped in a smoky butter sauce, but they won’t set off your fire alarm. They’re cooked low and slow with a few key ingredients. First, thick chops are coated with salt and sugar, which promotes browning, then they’re cooked over moderate heat. Smoked paprika and fennel seeds season the butter that’s added, but feel free to swap in dried herbs or other ground or whole spices. Basting the chops with this infused butter creates a rich crust quickly so that the interior stays tender. The key is to watch the temperature of your skillet: Lower the heat if things are moving along too quickly, and the chops will achieve what you’re after in time.

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Ingredients

Yield:2 servings
  • 2(1- to 1½-inch-thick) bone-in pork rib chops (10 to 12 ounces each)
  • 2teaspoons light brown sugar
  • Kosher salt (Diamond Crystal)
  • 1tablespoon neutral oil (such as canola or grapeseed)
  • 2tablespoons unsalted butter
  • 1½teaspoons smoked paprika
  • 1teaspoon fennel, cumin or coriander seeds, crushed
  • Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

583 calories; 40 grams fat; 15 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 49 grams protein; 790 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat the pork dry and season all over with the sugar and 1 teaspoon salt. In a large (12-inch) cast-iron skillet, heat the oil over medium. Add the pork chops, cover with a lid or baking sheet, and cook until browned on the outside and the internal temperature is between 110 and 120 degrees, 4 to 5 minutes per side. Reduce the heat if burning or sizzling wildly.

  2. Step 2

    Using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Lay the chops back down in one layer and add the butter, paprika and fennel seeds. Season the butter with salt and pepper. Tilt the skillet and baste the pork by spooning the melting butter and drippings over the pork until the internal temperature registers 130 degrees, 1 to 2 minutes per side.

  3. Step 3

    Transfer the pork chops to a lipped plate and pour the butter over top. Let rest for 5 minutes before slicing and serving with a spoonful of the butter.

Ratings

4 out of 5
354 user ratings
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Comments

Greg

Made using cumin seeds -- old seeds, but the fragrance when I crushed them was amazing -- but otherwise as written, except at the end it rested in the covered skillet instead of on a plate. It tasted very good, the sweetness reminiscent of Chinese pork. Served with steamed and buttered haricots vert and lightly buttered egg noodles drizzled with some of the butter sauce from the chops -- a good match.

JCP

Anyone concerned about cleaning your cast iron... Fill the pan with water until all of the residual sugar is covered. Bring to a boil and stir. The sugar will dissolve and you can pour the water down the drain.

pH

Sugar and caste iron is a horrible cleanup task. Coat the chops in your favorite herbs, spices and small amount of melted butter, but no sugar. Then suggest you start in a *cold* pan using moderate heat, flipping the chop(s) every two minutes until browned and internal temp is 125F. (Takes about 7-10 mins). Melting fat from chops will lubricate them. Flipping prevents sticking and promotes even browning. Allow to finish cooking/resting in pan off heat for 5 mins. Final temp will be 130+F

Judy wendt

Why would you slice them?

Crista

This recipe was so easy and delicious! My 15 year old picky eater picked up the bone and ate every morsel. I had 4 chops so I doubled the recipe. I followed the recipe except I coated the chops with the sugar and salt and let them sit for about an hour. I added them to a hot cast iron and they cooked pretty quickly because they were are room temp. Once I got caramelization and seared the fat. I did a teaspoon of each cumin and coriander and combined them with the smoked paprika, I added it with the butter and cooked over very low heat basting often. It was perfectly cooked and the sauce was incredible. I roasted some gold potatoes and carrots and it complimented the pork and sauce quite nicely! The cast iron cleaned up in seconds with a nice swirl of water :)

debbie

I was out of fennel seeds and only had ground cumin and coriander so I subbed chile crisp. It was amazing and the spices were just right!

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