Brown butter is the rich, decadent flavor we simply can’t resist. Fortunately, a good buttery base goes with just about anything, including pork chops! Our Weeknight Brown Butter Pork Chops are tender, juicy and easy enough to whip up during the week without sacrificing flavor or quality. The brown butter and fresh thyme mingle seamlessly with pork chops to create a main dish with true main character energy.
How to:
1. In a large bowl, combine 4 cups cold water and the kosher salt. Whisk until the salt fully dissolves, 30 seconds. Submerge the pork chops in the brine. Cover and refrigerate for 1 hour. Remove the pork chops and discard the brine. Pat the pork chops dry with paper towels.
2. Heat a large skillet over medium heat. Add the vegetable oil. Sear the pork chops until golden brown on both sides and they register 145°F on an instant-read thermometer, about 8 minutes per side. Transfer to a cutting board and let rest.
3. Add the Dinner Bell Creamery Unsalted Butter and thyme sprigs to the pan. Swirl to melt. Continue cooking, stirring often, until the butter is golden brown and smells nutty, about 6 minutes.
4. Reduce the heat to low and discard the thyme sprigs. Stir in the all-purpose flour until smooth. Whisk in the heavy cream and simmer until thickened, 3 minutes. Season with salt and black pepper.
5. Slice the pork chops and serve with the thyme-infused brown butter gravy and your favorite vegetables.