Pork chops with herbed goat cheese butter make a restaurant-level dinner in 22 minutes: thick-cut chops seared golden, then draped with a cool dollop of goat cheese butter that melts into a glossy sauce. The chops stay juicy and the macros are almost zero-carb. It is a weeknight habit worth building.
Sometimes, the most unforgettable meals are the simplest ones. This recipe is a perfect example: perfectly seared, tender pork chops taken to a whole new level with a dollop of homemade herbed goat cheese butter. The magic happens as you watch the butter slowly melt over the hot pork, creating a luscious, flavorful sauce right on your plate. It’s a restaurant-quality dish that’s surprisingly easy to make on a busy weeknight. I absolutely love serving these with some crisp Sautéed Green Beans with Ham to complete the meal.
Ingredients
• Yields: 4 servings
• Prep time: 10 minutes
• Cook time: 12 minutes
• For the Herbed Goat Cheese Butter
• ¼ cup / 57 g (2.01 oz) salted butter, softened
• ¼ cup / 57 g (2.01 oz) fresh soft goat cheese
• ½ teaspoon chopped fresh chives
• ½ teaspoon chopped fresh flat-leaf parsley
• ½ teaspoon chopped fresh rosemary
• ¼ teaspoon chopped fresh thyme
• ¼ teaspoon garlic powder
• For the Pork Chops
• 2 tablespoons / 30 ml (1 fl oz) olive oil
• 4 thick-cut boneless pork loin chops, about 2 pounds / 900 g (31.7 oz) total
• Sea salt and ground black pepper, to taste
Instructions
1. Directions
2. First, prepare the herbed goat cheese butter. In a small bowl, combine the softened butter, goat cheese, chives, parsley, rosemary, thyme, and garlic powder. Mix with a fork until all are thoroughly incorporated. Set aside.
3. Pat the pork chops completely dry with paper towels and season them generously on all sides with sea salt and freshly ground black pepper.
4. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned pork chops in the skillet, ensuring not to overcrowd the pan.
5. Sear the pork chops for about 5-6 minutes per side, until a deep golden-brown crust forms and they are cooked through. The internal temperature should reach 145°F or 63°C (145°F).
6. Remove the pork chops from the skillet and let them rest for a few minutes. Top each pork chop with a generous dollop of the herbed goat cheese butter before serving.
Nutritional Information
• (per serving)
• CALORIES: 507
• FAT: 32 g
• PROTEIN: 48 g
• TOTAL CARBS: 0.5 g (0.02 oz)
• DIETARY FIBER: 0 g
• NET CARBS: 0.5 g (0.02 oz)
Pro Tips
• For a perfect golden-brown crust, pat the pork chops completely dry with a paper towel before seasoning. Moisture is the enemy of a good sear.
• Use an instant-read thermometer to guarantee juicy, not dry, pork. Pull the chops from the heat once they reach an internal temperature of 145°F (63°C) and let them rest.
• Don’t discard any leftover herbed goat cheese butter! It’s incredible melted over steak, chicken, roasted vegetables, or smeared on warm, crusty bread.
• Feel free to experiment with the herbs. Fresh dill, tarragon, or basil would also be delicious additions or substitutions in the compound butter.
FAQ
Q: What is the best internal temperature for pork chops
A: For juicy, perfectly cooked pork, use an instant-read thermometer and remove the chops from the heat once they reach an internal temperature of 145°F (63°C). Let them rest for a few minutes before serving.
Q: How do I get a perfect sear on my pork chops
A: The secret to a perfect golden-brown crust is to start with very dry meat. Pat the pork chops completely dry with a paper towel before you season them, as moisture is the enemy of a good sear.
Q: Can I use different herbs in the goat cheese butter
A: Yes, feel free to experiment with the herbs in the compound butter. The recipe suggests that fresh dill, tarragon, or basil would also be delicious additions or substitutions.
Q: What can I do with leftover herbed goat cheese butter
A: Leftover herbed goat cheese butter is incredibly versatile. It’s fantastic melted over steak, chicken, roasted vegetables, or simply smeared on a piece of warm, crusty bread.
Pro Tips
- Pat the chops completely dry with paper towels before seasoning — surface moisture is the enemy of a good golden crust.
- Pull the chops at an internal temperature of 145°F / 63°C and let them rest a few minutes; carryover heat finishes them without drying the meat.
- Don't overcrowd the skillet; sear in batches if needed so the crust browns instead of steaming.
- Mix the herbed goat cheese butter while the skillet heats and keep it soft so it melts slowly over the hot chops.
- Don't discard leftover compound butter — it is excellent melted over steak, chicken, or roasted vegetables.
Frequently Asked Questions
Are pork chops keto?
Extremely: each serving has just 0.5 g of net carbs with 48 g of protein and 32 g of fat.
Can I make the herbed goat cheese butter ahead of time?
Yes. Mix it up to several days ahead and refrigerate, then let it soften at room temperature before dolloping it onto the hot chops.
How do I keep pork chops from drying out?
Sear them quickly over medium-high heat and pull them at 145°F / 63°C, then rest before topping with the butter.
Can I use bone-in chops instead?
Yes — bone-in chops take the same sear and the same 145°F target, though they may need an extra minute per side depending on thickness.
Recipe card below.
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Pork Chops with Herbed Goat Cheese Butter
Ingredients
Method
- Directions
- First, prepare the herbed goat cheese butter.
- In a small bowl, combine the softened butter, goat cheese, chives, parsley, rosemary, thyme, and garlic powder.
- Mix with a fork until all are thoroughly incorporated.
- Set aside.
- Pat the pork chops completely dry with paper towels and season them generously on all sides with sea salt and freshly ground black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is shimmering, carefully place the seasoned pork chops in the skillet, ensuring not to overcrowd the pan.
- Sear the pork chops for about 5-6 minutes per side, until a deep golden-brown crust forms and they are cooked through. The internal temperature should reach 145°F or 63°C (145°F).
- Remove the pork chops from the skillet and let them rest for a few minutes.
- Top each pork chop with a generous dollop of the herbed goat cheese butter before serving.
- Don't discard any leftover herbed goat cheese butter! It's incredible melted over steak, chicken, roasted vegetables, or smeared on warm, crusty bread.
