Garlic Butter Baked Pork Chops Recipes

Steps:

• Make the brine: Combine the salt, peppercorns, sugar, rosemary sprigs, bay leaves, 3 tablespoons each juniper berries and fennel seeds, the garlic and 2 cups water in a large saucepan. Bring to a boil, whisking occasionally, then remove from the heat. Transfer the brine to a large bowl and add 6 cups cold water; let cool completely. Submerge the pork chops in the brine, cover and refrigerate overnight.
• Preheat a grill to medium. Make the roasted garlic butter: Cut off the top 1/4 inch of the garlic head and set it on a piece of foil. Drizzle with olive oil, then wrap in the foil and transfer to the grill. Cook until the garlic is softened, about 30 minutes; let cool. Meanwhile, remove the pork from the brine and pat dry with paper towels; set aside.
• Squeeze the roasted garlic cloves from the skins into a food processor. Add the butter, rosemary, lemon juice and a pinch of salt and pulse until smooth. Transfer to a bowl and set aside.
• Prepare the pork: Grind the remaining 1 teaspoon juniper berries and 2 tablespoons fennel seeds in a spice grinder or finely chop. Season the pork with the ground spices and salt and pepper. Lightly brush the grill grates with olive oil; transfer the pork to the grill. Cover and cook until marked, 15 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern. Flip and repeat, cooking until an instant-read thermometer inserted into the center of the pork registers 145 degrees F.
• Remove the pork chops from the grill and spread the roasted garlic butter on top. Let rest at least 10 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Pour butter into a 9x13-inch baking dish, tilting to cover entire bottom of dish.
• Whisk egg and milk together in a shallow bowl; dip pork chops into egg mixture. Transfer pork chops to the baking dish. Sprinkle pork chops with garlic powder and seasoned salt.
• Bake pork chops in the preheated oven for 10 minutes. Flip chops and season the other side with garlic powder and seasoned salt. Cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 375°.
• Season pork chops with salt and pepper and set aside.
• In a small bowl mix together butter, thyme, and garlic. Set aside.
• In a cast iron skillet, heat olive oil over medium heat.
• When the skillet is really hot add pork chops. Sear until golden. It's about 2 minutes each side (the time will depend on the thickness of your pork chop).
• Pour garlic butter mixture over the pork chops.
• Place skillet in the oven and cook until cooked through. It's about 10-12 minutes or until pork chops get the internal temperature of 145°F.
• Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Season pork chops with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Brown pork chops 3 to 4 minutes per side. Transfer to the prepared baking dish.
• Whisk honey, brown sugar, soy sauce, garlic, and butter together in a bowl and pour over the pork chops in the baking dish.
• Bake in the preheated oven for 25 minutes. Remove from oven and let pork chops sit in the baking dish 5 minutes more to soak up juices.
• Serve pork chops topped with extra sauce.

Steps:

• Combine the salt, onion powder, garlic powder, white pepper, dry mustard, sage , cumin, and thyme in a small bowl; mix well.
• Sprinkle each side of the chops with 1/4 teaspoons of the seasoning mix.
• Rub the seasoning into the chops with your fingertips.
• In a pie plate, combine the flour and the remaining seasoning mix and coat the chops on both sides. Shake off the excess.
• In a large skillet, heat the oil. Cook the chops over medium heat for 4-5 minutes per side or until golden brown.
• Drain on paper towels.
• Place on serving platter and set aside.
• Meanwhile, in a 1 quart saucepan, heat the butter until almost melted. Add the garlic and cook over medium-high heat for 2-3 minutes or until the foam on the surface is light brown.
• Stir in the parsley, hot pepper sauce, lemon juice, and black pepper.
• Cook until the sauce is lightly browned and immediately drizzle over the pork chops.