Main Courses
This butterfly cut pork chops recipe transforms tough cuts into melt-in-your-mouth perfection with just 20 minutes of active time. š„ I learned this technique from Master Chef Chenāthin, even cooking ensures juicy centers and crispy edges every time.
The secret lies in the precise cut and high-heat searing that locks in flavor without drying out the meat.
What makes this method foolproof is the butterfly technique itself: a single cut down the center creates two wide, flat chops that cook uniformly. Seasoned simply with salt, pepper, and garlic, these chops develop a caramelized crust while staying tender inside.
The recipe scales beautifullyāideal for weeknight dinners or weekend entertainingāand pairs perfectly with roasted vegetables or a crisp white wine.
By following this method, you'll achieve restaurant-quality results at home without specialized equipment. The thin cut ensures even cooking, while the high-heat sear creates that coveted golden crust.
Each bite delivers tender, flavorful pork with a texture that's impossible to resist. Trust me, this technique will change how you cook pork chops forever.
Serve with a side of apple compote or garlic mashed potatoes to elevate the dish further. The simplicity of the seasoning lets the natural flavor of the pork shine through, making this a go-to recipe for any occasion. Let's get cooking!
Ingredients for butterfly cut pork chops
Master Chef Chen's secret lies in these 11 ingredients for restaurant-quality butterfly pork chops.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Chops (Butterfly Cut) š„© | 4 whole | 1-inch thick, center-cut preferred |
| Kosher Salt š§ | 1 Ā½ tsp | Diamond Crystal preferred for purity |
| Freshly Ground Black Pepper š¶ļø | 1 tsp | Cracked peppercorns for optimal flavor |
| Garlic Cloves š§ | 4 cloves | Minced to fine paste for even distribution |
| Extra-Virgin Olive Oil š« | 2 tbsp | High-quality, fruity variety |
| Unsalted Butter š§ | 2 tbsp | Cold, cubed for even melting |
| Fresh Rosemary šæ | Ā¼ cup | Finely chopped, stems removed |
| Fresh Thyme šæ | ā cup | Leaves only, finely chopped |
| All-Purpose Flour š¾ | 2 tbsp | For dredging, light coating only |
| Lemon Wedges š | 2 whole | For serving, fresh squeezed |
| Fresh Parsley šæ | ā cup | Chopped, for garnish |
The pork chops are non-negotiableācenter-cut, 1-inch thick ensures even cooking without drying. Local butcher shops often carry pre-cut butterfly chops, but if not, ask for a bone-in pork loin and have them butterfly it. For the freshest herbs, Whole Foods or local farmers markets offer superior quality over grocery store bins. The rosemary and thyme should be vibrant green with no brown stemsāa sure sign of freshness. If using dried, reduce to one-third the amount, but fresh is ideal for this technique. The garlic matters tooālook for plump cloves with no sprouting; Lundberg Farms organic garlic is my go-to for consistent flavor.
No fresh rosemary? Dried works at one-third the amount, but the texture won't be the same. Substitute 1 tsp dried thyme if needed, though fresh pairs better with the pork's richness. Running short on olive oil? Avocado oil has a higher smoke point, making it a great backup for searing. The butter is crucialādon't use margarine or low-fat versions; PlugrĆ” brand is my top pick for its high fat content and clean flavor. For the flour, King Arthur brand is idealāits fine grind ensures an even, light coating without clumping. The lemon wedges should be Meyer lemons if availableātheir sweet-tart balance elevates the dish.
Store the pork chops uncovered on a wire rack in the fridge for up to 24 hours before cooking to prevent sogginess. The herbs keep best wrapped in damp paper towels in a sealed container for 5-7 days. Once cooked, these chops reheat beautifullyāwarm in a skillet over medium heat for 2-3 minutes per side. For meal prep, portion into airtight containers with lemon wedgesāthey stay tender for 3 days in the fridge or 3 months frozen. The butter and oil can be stored at room temperature for 6 months if kept in a cool, dark place.
Why You'll Love This Recipe
- The secretās in the sear: hot oil meets the thin edges of the pork, while the garlic sizzles into a fragrant paste. That crispy crust with the tender inside? Itās the kind of bite that makes people ask what you didāno need to confess itās just salt, pepper, and patience.
- Fewer Ingredients, More Magic: I swear by this recipe because itās that simpleājust pork, salt, pepper, garlic, and olive oil. No fancy marinades or last-minute shopping trips. The butterfly cut cooks in minutes, and thatās all you need for something that tastes like you slaved over it.
- Crispy-Garlicky Perfection: The secretās in the sear: hot oil meets the thin edges of the pork, while the garlic sizzles into a fragrant paste. That crispy crust with the tender inside? Itās the kind of bite that makes people ask what you didāno need to confess itās just salt, pepper, and patience.
- Weeknight to Weekend: Serve these with roasted potatoes for a Tuesday dinner, or dress them up with a lemon-garlic sauce for a Friday date night. The same prep works for bothājust adjust the sides. Honestly, I make this more often than I admit because itās that reliable.
Step-by-step instructions for butterfly cut pork chops
Master this technique and you'll achieve perfectly seared, herb-infused pork chops every time.
š³ Step 1: Prepare the Herb Butter Mixture
In a small bowl, combine the 2 tbsp unsalted butter, 0.25 cup finely chopped fresh rosemary, and 0.125 cup finely chopped fresh thyme. Let this mixture sit at room temperature for 10 minutes so the butter softens slightly but doesn't melt completely. This ensures even distribution of herbs when we add it later.
I like to use a fork to gently mash the herbs into the butter, creating a paste-like consistency. This helps the aromatic compounds release more fully during cooking. Keep this mixture covered until ready to useāit's the secret to that fragrant crust on your pork chops.
šØāš³ Step 2: Season and Dredge the Pork Chops
Pat the 4 whole butterfly cut pork chops dry with paper towelsāthis is crucial for achieving that perfect crust. Season both sides generously with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. The butterfly cut exposes more surface area, so don't hold back on the seasoning.
Place the 2 tbsp all-purpose flour in a shallow dish. Lightly dredge each pork chop by pressing it gently into the flour, coating both sides evenly. Shake off any excess flourāwe want a light coating, not a thick crust. This step creates the foundation for that golden-brown sear we're after.
š„ Step 3: Sear the Pork Chops to Perfection
Heat a large skillet over medium-high heat until it's smoking hot. Add the 2 tbsp extra-virgin olive oil and swirl to coat the pan evenly. Working in batches if needed, add the dredged pork chops and cook for 2-3 minutes per side until they develop a deep golden-brown crust. Press down gently on the chops during the first minuteāthis prevents curling and ensures even contact with the pan.
When the edges are crispy and the internal temperature reaches 140Ā°F (measured with an instant-read thermometer), it's time to add the herb butter. Reduce heat to medium, distribute the herb butter mixture evenly over the pork chops, and cook for another 1-2 minutes until the butter melts and the chops are fully cooked through.
šŖ Step 4: Rest and Garnish for Presentation
Transfer the cooked pork chops to a plate and let them rest for 5 minutes under loosely tented aluminum foil. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. Don't skip this stepāit's what transforms good pork chops into exceptional ones.
While the chops rest, squeeze the 2 whole lemon wedges over them to brighten the flavors. Garnish with 0.125 cup chopped fresh parsley and a sprinkle of minced garlic cloves for an elegant presentation. Serve immediately with your choice of sides to enjoy this restaurant-quality dish at home.
Pro Tips For Making Butterfly Cut Pork Chops
- CRANK THE HEAT HIGH: Those butterfly cuts are thinādonāt let them turn into rubber. Start with your pan screaming hot (medium-high to high) and let the oil shimmer before adding the pork. I used to wimp out with medium heat, and my chops always ended up tough. High heat sears fast, locks in juices, and gives you that perfect crust in under 2 minutes per side.
- SALT THE GARLIC: Toss your minced garlic cloves with a pinch of kosher salt before throwing them in the pan. The salt breaks down the garlicās cell walls, making it release more flavor instantly. I skipped this once and wondered why my dish tasted blandāturns out, salty garlic is the unsung hero here.
- STOP WHEN ITāS 160Ā°F: Butterfly cuts cook fast, but overcooking turns them dry. Use a meat thermometer and pull them out at 160Ā°F (theyāll hit 165Ā°F while resting). Iāve burned my fingers checking doneness with my fingerādonāt be like me. A quick probe is foolproof.
- USE EVOO FOR SEARING: Extra-virgin olive oil has a higher smoke point than you think (375Ā°F+), and it adds a subtle fruitiness that butter canāt match. Heat it until itās just smoking, then add the pork. I used to default to butter, but EVOO gives a cleaner, brighter finishāespecially with garlic.
Make-ahead tips for leftovers
Prep Ahead
Butterfly cut pork chops shine when prepped in advance. I recommend seasoning the chops up to 24 hours aheadāstore them uncovered on a wire rack in the fridge. This enhances the crust by drying the surface slightly.
The herb butter mixture can be prepped 1 day ahead and stored in the fridge, covered. Just let it sit at room temperature for 10 minutes before using. š«
Cooking Timeline
For a stress-free dinner, butterfly the chops and season them 4 hours ahead. Store them in an airtight container in the fridge. When ready to cook, let them sit at room temperature for 30 minutes before searing.
This ensures even cooking without cold spots. I often prep everything except the final sear the night beforeājust reheat the skillet the next day.
Freezer-Friendly
These chops freeze beautifully for up to 3 months. After seasoning, wrap each chop individually in plastic wrap, then place them in a freezer bag. When ready to cook, thaw overnight in the fridge.
The texture remains tender when properly thawedājust avoid refreezing after cooking. I keep a batch in my freezer for those hectic weeknights when I need a quick, impressive meal. āļø
Portion Control
For meal prep, divide cooked chops into single-serving portions with lemon wedges. Store in airtight containers and refrigerate for 3 days. To reheat, warm in a skillet over medium heat for 2-3 minutes per side until heated through.
The herb butter keeps them moistājust add a splash of water if they look dry. Perfect for lunchboxes or quick dinners!
Herb Prep Shortcut
If fresh herbs aren't available, make an herb butter shortcut: mix 2 tbsp softened butter with 1 tsp dried rosemary and Ā½ tsp dried thyme. It wonāt be as vibrant, but it still adds great flavor.
I keep a jar of this mix in my freezer for emergenciesājust thaw before using. The key is to use high-quality dried herbs like Penzeys for the best results. šæ
Nutrition facts
Frequently asked questions
Why does the butterfly cut make pork chops cook faster?
The butterfly cut creates two wide, flat surfaces that expose more meat to direct heat. This allows for even cooking throughout in just 2-3 minutes per side instead of the 10+ minutes needed for traditional bone-in chops. The thin profile also prevents overcooking the center while the edges get crispy.
Can I use bone-in pork chops instead of butterfly cut?
Yes, but cooking times will differ. Bone-in chops need 6-8 minutes per side to reach 145Ā°F internally. The bone acts as insulation, so you'll need to monitor closely. For best results, ask your butcher to butterfly bone-in cuts for you. The exposed surface area makes all the difference!
What if my pork chops curl up while cooking?
This happens when the meat isn't properly flattened or the heat is too high. Press down gently with a spatula during the first 30 seconds of cooking to flatten them. Also ensure your pan isn't smoking excessivelyāmedium-high heat is ideal. A thin, even cut prevents curling better than thick chops.
How do I know when the chops are fully cooked?
Use a meat thermometer to check the thickest part of the chopāit should read 140Ā°F for perfect doneness. The edges should be deep golden brown with a crispy crust. If using no thermometer, cut into one chop: the meat should be opaque throughout with no pink center.
Can I grill these butterfly cut pork chops?
Preheat your grill to medium-high (400Ā°F) and oil the grates well. Cook for 3-4 minutes per side until golden brown. For extra flavor, baste with the herb butter mixture during the last 2 minutes of cooking. Just be careful not to overcookāthey'll finish cooking while resting.