Herb-Marinated Pork Chops with Homemade Compound Butter

Servings: 4
Prep Time: 20 minutes (plus marinating time)
Cook Time: 25 minutes
Total Time: ~1 hour (excluding marinade time)

Ingredients

For the Pork Chops & Marinade:

• 4 bone-in pork chops
• 2 tbsp whole grain mustard (as seen in the image being spooned into the bowl)
• 2 tbsp soy sauce (in the small glass next to the pepper grinder)
• 2 tbsp olive oil (the golden liquid in the front glass)
• 1 tbsp balsamic vinegar (optional, shown in the darker liquid glass)
• 2 garlic cloves, minced (garlic bulb shown next to the rosemary and garlic press)
• 1 tbsp chopped fresh rosemary (fresh rosemary sprig shown being chopped)
• Freshly ground black pepper, to taste (from the pepper grinder)
• Salt, to taste

For the Herb Compound Butter:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 tsp honey or a few drops of lemon juice
• 1 garlic clove, minced
• 1 tbsp each fresh parsley, thyme, and chives, finely chopped (shown on the cutting board)
• Pinch of salt

Optional Sides:

• Mashed potatoes
• Roasted garlic
• Caramelized red onions

Instructions

1. Make the Marinade

• In a bowl, mix whole grain mustard, soy sauce, olive oil, balsamic vinegar, minced garlic, chopped rosemary, salt, and black pepper.
• Stir until fully combined.

2. Marinate the Pork

• Place pork chops in a large resealable plastic bag.
• Pour the marinade over the pork chops.
• Seal the bag and gently press flat to evenly coat.
• Massage the marinade into the chops through the bag.
• Refrigerate for at least 1 hour or up to overnight.

3. Make the Compound Butter

• In a bowl, combine softened butter, minced garlic, finely chopped herbs, honey (or lemon juice), and a pinch of salt.
• Mix until smooth and fully combined.

• Spoon the mixture onto plastic wrap, shape into a log, and roll tightly.
• Chill in the refrigerator for at least 30 minutes until firm.

4. Cook the Pork

• Heat a skillet or grill pan over medium-high heat.
• Remove pork chops from marinade and pat dry slightly.
• Sear the pork chops for 4–5 minutes per side, or until nicely browned and cooked to an internal temperature of 145°F (63°C).

5. Serve

• Plate the pork chops and top each with a slice of compound herb butter.
• Serve alongside mashed potatoes, roasted garlic, and caramelized onions, if desired.

Chef’s Tips:

• Use a meat thermometer to avoid overcooking.
• Compound butter can be prepared ahead and frozen for later use.
• This dish pairs beautifully with a dry white wine or light red.

Enjoy the perfect balance of savory, herbaceous, and slightly sweet flavors in this elegant and approachable pork dinner!