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
- 12 pork chops, thin sliced and boneless (about 3-4 ounces each)
- 1/2 cup butter, softened
- 2 tablespoons olive oil
- 2 tablespoons dried chives
- 1/4 cup parmesan cheese, finely grated, plus more for garnish
- 4 cloves garlic, grated
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- Green onions, sliced, for garnish (optional)
Preheat your oven to 350 degrees. Line a baking sheet with aluminum foil and set aside.
In a bowl, whisk together the butter, olive oil, chives, parmesan, and garlic. Set aside.
Lightly salt and pepper both sides of the chops.
Over medium-high heat, grill the pork chops for 2-3 minutes on each side - just until dark grill marks appear.
Transfer the grilled pork chops to the baking sheet. Smear the top of the chops with half the butter mixture.
Bake for 15 minutes.
Remove from the oven, flip the chops and smear with the remaining butter mixture.
Return to oven and bake for another 15 minutes.
Garnish with freshly chopped green onions and parmesan cheese. Serve immediately.