Lemon Herb Butter
- Preheat your oven to 350ºF. Heat your cast iron skillet over medium heat for 5 whole minutes. (Depending on how large your pork chops are, you may need to cook them in 2 cast iron skillets or in batches)
- Pat the pork chops completely dry. Score the fat cap every 1″ to prevent the pork chop from curling up while cooking. (Just cut through the fat cap until you reach the meat, less than 1/4″ of a cut). Season the pork chop generously with salt and pepper on both sides.
- When your cast iron skillet is hot, add the ghee.
- Sear the pork chop for at least 5 whole minutes without touching it to get a really good, golden brown crust. Flip and sear the fat cap to get it caramelized and golden brown, another 3-5 minutes. Flip it so you can sear the bottom of the pork chop. Then transfer it to your oven to finish cooking. Cook until the pork reaches an internal temperature of 145ºF. The cook time will depend on how thick your pork chop is. Mine took about 8 minutes.
- Remove from the heat and let it rest for 5 minutes.
- Make the lemon herb butter by combining the ghee, parsley, lemon zest and garlic in a small bowl. Mix to combine.
- Serve the pork chops warm topped with 1 tablespoon of the lemon herb butter. I served mine with some roasted asparagus.
- Leftovers will keep in an airtight container for at least 5 days refrigerated.
I got my pasture raised bone in pork chops from Belcampo (code TASTESLOVELY15 gets you 15% off!)
This recipe is for bone in pork chops, but you could use boneless pork chops too! The cook time will be much less. They may only need to go in the oven for 2 minutes to reach temperature.
You could use grass fed butter in place of the ghee, or use coconut oil.
Fresh parsley is best, but you could use dried parsley if that’s all you have.