Herb-Crusted Pork Chops with Garlic Butter
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Last updated
- Prep
- 20 min
- Cook
- 1 hour 45 minutes
- Total
- 2 hr 15 min
- Yield
- 2 servings
Main Coursepork chopsherb crustgarlic butterdinner party
Ingredients
- 2 boneless, label-verified intact pork loin chops that meet the recommendation conditions
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp neutral oil
- 1/3 cup panko breadcrumbs
- 2 tbsp finely chopped fresh parsley, plus more for serving
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tbsp unsalted butter
- 1 garlic clove, smashed
- 1 tbsp fresh lemon juice
Method
Prepare
- Confirm that both chops are label-verified intact pork, thawed, refrigerator-cold, and within the thickness range shown above.
- Season the chops with the kosher salt and black pepper only; do not brine or marinate them.
- Seal each chop by itself in a food-safe pouch with no liquid, fat, mustard, herbs, garlic, or other aromatics.
Cook
- Set the water bath to 142°F.
- Cook for 1 hour 45 minutes for more than 3/4 inch and up to 1 1/8 inches thick.
- Mix the panko, chopped parsley, rosemary, and olive oil in a clean bowl.
- Warm the butter and smashed garlic in a small clean pan. Remove it from the heat, discard the garlic, and stir in the lemon juice.
Finish
- Use clean utensils to remove the chops, discard the pouch liquid, and keep the cooked pork away from raw-pork contact surfaces. Pat the chops completely dry.
- Heat the neutral oil in a clean heavy skillet and brown both sides briefly.
- Brush the top of each chop with Dijon, press on the herb-panko mixture, and broil just until the topping is golden.
Serve
- Spoon the garlic butter around the chops, garnish with parsley, and serve immediately.
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