Garlic Butter Chive Parmesan Pork Chops

Published: April 14, 2017

Using thin, boneless pork chops to keep the baking time quick, these chops are prepared with fresh garlic, salted butter, chopped chives, and freshly grated parmesan cheese. They are so simple, yet deliciously impressive!

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 are already about 300 recipes to be found at Lord Byron’s Kitchen! Garlic Butter Chive Parmesan Pork Chops were so good, I made 12 of them, but since they’re thin, you can serve two pork chops per person.

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I’ve mentioned many times before that 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. Sometimes the label is printed with the word ‘fast fry’ right on it. When using this particular cut of chop, I know they 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.

GRILL THE CHOPS FIRST IF YOU CHOOSE – IT’S COMPLETELY OPTIONAL!

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.

INGREDIENTS NEEDED TO MAKE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

Pork Chops – I’m using thin-cut, boneless chops.
Butter – Salted butter has more flavour, so that’s what I’m using here. Unsalted butter works too, but you may have to season it with a bit more salt.
Olive Oil – This is used to prevent the butter from burning.
Dried Chives
Parmesan Cheese – Use freshly grated parmesan if you can.
Garlic – You will need 4 cloves. Don’t skip out on the garlic!!
Salt and Ground Black Pepper
Green Onions – For colour and garnish.

HOW TO MAKE GARLIC BUTTER CHIVE PARMESAN PORK CHOPS

Begin by preheating your oven to 350 degrees F. 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 pork chops. At this point, you can grill the chops for just 2 minutes per side on medium-high heat. The goal is not to cook the chops thoroughly, but to add grill marks only. You can skip this part completely.

Transfer the pork chops to the baking sheet. Smear the top of the chops with half of the butter mixture. Bake for 12 minutes. Remove the pork chops from the oven and flip them over. Smear with the remaining butter mixture and return them to the oven to bake for another 8 minutes. (If you skipped the grilling part, bake the pork chops for 15 minutes and then turn them over and bake for another 10-12 minutes.) Garnish with freshly chopped green onions and parmesan cheese. Serve immediately.

FRESH IS BEST – ALWAYS!

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 too expensive where I live, but dried chives are exceptionally cheap. If I were presenting this dish to company, I’d certainly buy 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 Garlic Butter Chive Parmesan Pork Chops, use fresh garlic, and good parmesan, and for the sake of all that is holy and mighty, use REAL butter!

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

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