This Pork Chop Tastes Like Magic: “It’s Herby Butter and Your Favorite Pork!”

A lot of my friends think that pork chop dishes are hard to come up with. I disagree, of course, because pork chop can be prepared in a variety of ways. Once you’ve learned them all, you will always find the perfect excuse to cook it.


According to our friend Dara of Cookin Canuck:

“If you had looked around here a couple of years ago, you wouldn’t have found any recipes for pork chops, but ever since I realized how good pork chops can be when you don’t overcook them, I haven’t been able to stop coming up with recipes. Of course, it doesn’t hurt that my boys actually fist pump when I tell them we’re having pork chops for dinner.”

I agree with you, Dara! Pork chop is an all-around dish. Once you start to realize how good it is, you will have fun thinking of recipes that will allow you to serve it.




4 thin-cut, bone-in pork chops (5 oz. each)

2 tbsp Bertolli extra virgin olive oil

¾ tsp crushed McCormick rosemary

½ tsp McCormick dried sage

½ tsp McCormick paprika

½ tsp Morton salt

½ tsp ground pepper

The butter:

4 tsp unsalted Land O Lakes butter, room temperature

1 garlic clove, minced

½ tsp crushed McCormick rosemary




Place the pork chops in a shallow dish or mixing bowl.

In a small bowl, whisk together the olive oil, ¾ teaspoon rosemary, sage, paprika, salt and pepper. Pour the mixture over the pork chops and massage to coat.

Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray.

Cook the pork chops for 3 minutes, turn over and cook for an additional minute, or until the pork is just cooked through. Transfer to 4 separate plates and top each pork chop with 1 teaspoon of the garlic butter.

The butter:

In a small bowl, stir together the butter, garlic and rosemary.






Quick Tip: Dollop a teaspoon of the garlic rosemary butter on top and let it melt over the warm pork.

Thanks again to Cookin Canuck for this amazing recipe.

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