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Grilled and then baked with a garlicky, cheesy, butter baste, Garlicky Butter Chive Parmesan Pork Chops are simple and rustic, uses common ingredients, and packs whole lot of flavour into each and every bite!

Pork chops are a rare occurrence in our home.  In fact, this is the first pork chop recipe ever to be posted to this blog – and that’s quite a big deal considering there’s already about 300 recipes to be found at Lord Byron’s Kitchen!

But, like I’ve mentioned before, when I’m grocery shopping, I’ll sometimes fixate on one particular item and I just have to have it; such was the case with these pork chops.  When purchasing pork chops, I prefer to buy the smaller, thin-cut chops without a center bone.  It’s because I know those are going to be easy and fast to cook without any fuss at all.

If I’m planning to bake a pork chop from beginning to end, or if I plan to smother it in a sauce for a summer barbeque dinner, I’ll most certainly opt for the larger, thicker, bone-in type.  For this particular recipe, I wanted to focus on a main with hardly any prep, and no fuss.  Enter here, if you will, a whole platter of pork chops that have been grilled for just a few minutes on each side; transferred to a baking sheet, topped with a delicious butter-based smear, and baked until browned and perfectly moist.

The grilling portion of this dish is optional.  I tend to like flat cuts of meat – like steak and pork – to have grill marks.  Not only does it add to the flavour of the meat, but helps to speed up the cooking time while locking in the moisture.  In addition, it also makes for a much prettier presentation; and, I’m all about the pretty!

For the butter spread that you’re going to smear on the chops, I used dried chives rather than fresh chopped chives.  In winter months, fresh chives tend to be a little to expensive where I live, but dried chives are exceptionally cheap.  If I were presenting this dish to company, I’d certainly buy the fresh chives.  But, let’s face it; these pork chops were all for me.  I didn’t have to impress anyone with fresh chopped chives.  (Does that make me cheap?)

Either way, the choice is yours – fresh or dried.  You most certainly will want to use the freshest garlic you can get your hands on.  And, good parmesan cheese too.  When cooking with very few ingredients, you want to use the best you can find and/or afford.  Each ingredient is imperative to the dish’s outcome.  So, for these Garlicky Butter Chive Parmesan Pork Chops, use fresh garlic, good parmesan, and for the sake of all that is holy and mighty, use REAL butter!  #margarineisnotbutter

Alright, enough of my bossing you around.  Let’s get to what you really came here for – pork chops!

Garlicky Butter Chive Parmesan Pork Chops
Serves 12
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
524 calories
1 g
193 g
31 g
56 g
11 g
242 g
250 g
0 g
0 g
13 g
Nutrition Facts
Serving Size
242g
Servings
12
Amount Per Serving
Calories 524
Calories from Fat 282
% Daily Value *
Total Fat 31g
48%
Saturated Fat 11g
53%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 193mg
64%
Sodium 250mg
10%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 56g
Vitamin A
8%
Vitamin C
3%
Calcium
15%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 pork chops, thin sliced and boneless (about 3-4 ounces each)
  2. 1/2 cup butter, softened
  3. 2 tablespoons olive oil
  4. 2 tablespoons dried chives
  5. 1/4 cup parmesan cheese, finely grated, plus more for garnish
  6. 4 cloves garlic, grated
  7. 1/4 teaspoon black pepper
  8. 1/4 teaspoon salt
  9. Green onions, sliced, for garnish (optional)
Instructions
  1. Preheat your oven to 350 degrees. Line a baking sheet with aluminum foil and set aside.
  2. In a bowl, whisk together the butter, olive oil, chives, parmesan, and garlic. Set aside.
  3. Lightly salt and pepper both sides of the chops.
  4. Over medium-high heat, grill the pork chops for 2-3 minutes on each side - just until dark grill marks appear.
  5. Transfer the grilled pork chops to the baking sheet. Smear the top of the chops with half the butter mixture.
  6. Bake for 15 minutes.
  7. Remove from the oven, flip the chops and smear with the remaining butter mixture.
  8. Return to oven and bake for another 15 minutes.
  9. Garnish with freshly chopped green onions and parmesan cheese. Serve immediately.
beta
calories
524
fat
31g
protein
56g
carbs
1g
more
Lord Byron's Kitchen http://www.lordbyronskitchen.com/

 

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This Post Has 30 Comments

  1. I do the same thing when grocery shopping with certain ingredients. Sometimes I end up with things I don’t even know what to do with but I just HAD to put in my cart!

  2. We are planning a father’s day brunch and bouncing back and forth between serving hamburgers or grilled pork chops. I’d like to do something a little different than the bottles sauce we normally pour on. These would be perfect!

  3. Garlicky, cheesy, butter baste – I am totally sold!! I love pork chops but don’t seem to use it enough and this delicious and rustic recipe is surely inspiring me to get some chops and make this! After all, it’s grilling season already! YUM!

  4. We don’t do pork chops either much in Casa Cranny because I’m useless at getting them cooked but still juicy and tender! I really love your seasonings though, I am going to have to give pork another chance πŸ˜€

  5. You have just solved so many of my problems with pork chops! I like to cook them on the grill also, but I use a gas grill and the temperature is hard to controlling the temperature, and there are always flare-ups that dry up whatever I am cooking, finishing the chops in the oven will give me far greater control! And your butter spread will add flavor & moisture, I can not wait to try this!!

  6. I agree with you that when cooking with minimal ingredients, the quality matters and it is really important to use good quality and fresh ingredients. I am sure the chops must have tasted great with the garlicky rub. Parmesan cheese sounds great!

  7. “garlicky, cheesy, butter baste” WELL NOW. You got my attention! How do the vegetarians at your house react when you cook such deliciousness? Are they converted to the dark side yet?!

    These look super good, and I bet my family would enjoy them. If not, too bad – MORE FOR ME!!

    1. Hahaha – my vegetarians mostly love the smell, but they are die-hard committed to their vegetarian lifestyle and cannot be convinced otherwise. More pork chops for me!

  8. Wow, these pork chops look really flavorful. Parmesan and garlic are the best combos ever, on meat on veggies, on everything πŸ™‚ I agree with you, some fresh herbs are quite expensive, no matter what season it is. For everyday cooking, I’ll always go with dried herbs if they are cheaper. I rather spend $$ on fresh fruits for dessert πŸ˜‰

  9. You had me at “garlicky butter”. Anything with that in the title and I’m sold. These pork chops sound amazing and definitely going on my “must make” board on Pinterest.

  10. Pork can be pretty dry if not cooked properly, but oh my, your recipe is all that’s needed for some lovely, perfectly-cooked chops. The flavour is fantastic, butter and garlic are usually a fine pair, so you know it can only taste amazing. Great job!

  11. Oh dear… these look phenomenal!! Just looking at them starts up my drooling mechanism. Thanks for a great pork chop option. When I first glanced at the nutritional information, I thought ‘crap… I can’t ever have these!’. When I realized those values were for all four servings, relief flooded over me. Yes I can. YAY! πŸ™‚ BTW… thank you for including nutritional facts. They are very important for many of us but are very rarely included on recipe sites.

  12. This might be a dumb question. Cooking does not come naturally to me, but I still like to try new recipes. Do you use the fresh grated parmesan cheese or the kind in a shaker Can?
    Thank you,
    Mary

    1. Hi Mary! That’s not a dumb question at all. When it comes to which type of parmesan to use, I always save my good stuff (the stuff you grate yourself) for pasta dishes or baking. If it’s a seasoning rub or a pesto type dish, I tend to use the store-bought ‘shaker can’ type. For this recipe, I used the inexpensive kind in a can. I know canned parmesan cheese is frowned upon by the foodie elite, but if you shop around and try the brands, you’ll find one that works best for you. In our home, we prefer the President’s Choice brand, but I think that might only be available in Canada. Go ahead and use the canned parmesan and save that expensive wedge of parmesan for your best pasta dish. Thanks for dropping by! πŸ™‚

  13. This looks awesome but it your nutrition info is way off. It looked like a lot so I logged it carefully with My Fitness Pal and came up with very different numbers

    1. Thank you, Nila. The plug in that I use to create recipes for the site automatically calculates nutritional info. I’ve updated the post though, so hopefully the caloric count is more accurate.

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