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This ButcherBox pork loin chop recipe delivers perfect pan-seared results with juicy pink centers that melt in your mouth—no guesswork, no overcooking.
After years of testing cuts from heritage pigs, I’ve cracked the code for achieving that ideal doneness every time, whether you’re feeding a family or treating yourself to a restaurant-worthy dinner. The secret lies in a precise sear and understanding pork’s natural carryover cooking.
What sets this recipe apart is the technique: a reverse sear that ensures tender, even cooking while maintaining that signature pink heart. You’ll start with a dry brine to lock in moisture, then finish with a cast iron sear that creates a crispy crust without drying out the meat.
It’s the kind of method that transforms a simple pork chop into a showstopper—no fancy equipment required, just attention to timing and temperature.
By the time you’re done, you’ll have juicy, flavorful pork loin chops with a golden-brown crust that’s impossible to resist. The method is foolproof, and the results speak for themselves: restaurant-quality at home.
Pair with roasted garlic mashed potatoes or a bold red wine reduction to elevate the dish even further.
This recipe works for any occasion—whether you’re hosting a dinner party or simply craving a satisfying weeknight meal. The beauty of pork loin chops is their versatility, and with this technique, you’ll never settle for less than perfection again. Let’s get cooking.
Ingredients for butcherbox pork loin chop
Four heritage pork chops, a dry brine, and a cast iron skillet—this is all you need for restaurant-worthy results.
| Ingredient | Amount | Notes |
|---|---|---|
| ButcherBox Pork Loin Chops 🍖 | 4 whole | 1-inch thick, bone-in preferred |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Cracked peppercorns preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 1-inch cubes |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High smoke point preferred |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Rosemary Sprigs 🌿 | 2 whole | Chopped, woody stems removed |
| Garlic Cloves 🧄 | 4 cloves | Smashed, not minced |
| ButcherBox Dry Brine Blend 🧂 | 1 tbsp | Custom blend of salt, pepper, thyme |
| Cast Iron Skillet 🔥 | 1 whole | 10-12 inches, preheated |
| Meat Thermometer 🌡️ | 1 whole | Instant-read preferred |
| ButcherBox Herb Butter 🧈 | ¼ cup | Optional, for finishing |
The pork chops are the star here, so ButcherBox heritage cuts make all the difference—they’re leaner with better marbling. If you’re buying from a regular butcher, ask for loin chops cut 1-inch thick for even cooking. I always check for the pinkish hue and visible fat cap, which helps with moisture. For the dry brine, Diamond Crystal kosher salt dissolves better than table salt—trust me on this. The ButcherBox dry brine blend (salt, pepper, thyme) is a game-changer if you’ve got it, but plain kosher salt works too.
No fresh thyme? Dried works at one-third the amount, but the flavor won’t be as bright. Rosemary is non-negotiable here—it adds that earthy depth that cuts through the pork’s richness. For the butter, unsalted is a must (no need for extra salt), and make sure it’s cold when you cube it. If you’re in a rush, microwave for 20 seconds to soften slightly before searing. The olive oil should have a high smoke point—look for ‘light’ or ‘refined’ if you’re unsure. And if you don’t have a meat thermometer? Use the finger test—press the chop with your finger: if it feels firm but still springs back slightly, it’s perfect.
This recipe is all about prep ahead. Brine the chops overnight in the fridge—they’ll keep for up to 2 days brined. The herb butter? Make it a day ahead and store in the fridge. Once seared, chops reheat beautifully—200°F oven for 10 minutes keeps them juicy. Leftovers? Wrap tightly in foil and freeze for up to 3 months. I always make double—one for dinner, one for sandwiches the next day.
Why You'll Love This Recipe
- Pan in Hand: I swear by this method—just a hot skillet, a splash of olive oil, and those ButcherBox chops sizzling until golden. No fancy prep, no stress, and the butter bastes itself as you cook. That’s how you turn a weeknight into a "I actually cooked dinner" moment.
- Butter-Basted Magic: The moment those chops hit the pan, the butter melts into a golden crust while the pepper and salt work their magic inside. It’s that perfect contrast—crispy exterior, juicy center—that makes me reach for seconds. Honestly, it’s the kind of flavor that makes you slow down and enjoy the meal.
- Weeknight or Weekend: Slap these on the table for a quick Tuesday dinner or fire them up for a lazy Saturday brunch. They’re my go-to for when I need something reliable but still feels special. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Cook a few extra chops—trust me, you will—and store them in the fridge. Reheat them in a flash for sandwiches, salads, or just another quick meal. No sad, dry pork here; these stay juicy and delicious, saving me time and money. My secret weapon.
Step-by-step instructions for ButcherBox pork loin chops
Here's how to transform your ButcherBox pork loin chops into restaurant-quality pan-seared perfection.
Prepare the Dry Brine for Maximum Flavor
Pat the 4 whole ButcherBox pork loin chops dry with paper towels—this is crucial for that crispy crust. In a small bowl, mix the 2 tbsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbsp ButcherBox dry brine blend. Generously coat both sides of each chop with this mixture, pressing it into the meat so it adheres well.
Place the seasoned chops on a wire rack set over a baking sheet and refrigerate uncovered for at least 4 hours (overnight works best). This dry brine process creates a perfect balance of seasoning and helps the chops retain moisture while developing that irresistible crust. The longer they brine, the more flavorful and tender they'll become.
Preheat and Sear for Perfect Crust
While the chops brine, preheat your cast iron skillet over medium-high heat until it's screaming hot—you should see a thin layer of steam when you sprinkle in a few drops of water. Add 2 tbsp extra-virgin olive oil and let it shimmer for 1 minute before adding the chops.
Place the chops in the skillet, leaving space between them so they don't steam. Cook undisturbed for 3-4 minutes until a deep golden-brown crust forms. This crust is what makes these chops exceptional—don't rush it. If you notice any fat pooling in the pan, use a spoon to baste it over the chops occasionally. The chops should release easily from the pan when ready to flip.
Finish with Butter and Aromatics
Flip the chops and immediately add the 0.5 cup cold unsalted butter cut into cubes, the 4 smashed garlic cloves, 0.25 cup chopped fresh thyme leaves, and 2 chopped fresh rosemary sprigs. Reduce heat to medium and cook for another 3-4 minutes until the internal temperature reaches 145°F on your meat thermometer.
The butter should foam and turn golden, creating a luxurious sauce that coats the chops. This is where the magic happens—the butter infuses the meat with rich flavor while keeping it impossibly tender. If the butter starts to brown too quickly, reduce the heat slightly to prevent burning. The chops should have a beautiful pink center when done.
Rest and Serve with Herb Butter
Transfer the chops to a warm plate and let them rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. During this time, keep the skillet warm over low heat and add the 0.25 cup ButcherBox herb butter, scraping up any browned bits from the bottom of the pan.
Slice the chops against the grain into ½-inch thick portions and drizzle generously with the herb butter from the pan. The result should be perfectly seared pork loin chops with a crispy exterior, juicy pink centers, and a rich, herb-infused sauce. Serve immediately with your favorite sides to enjoy the full experience of these exceptional chops.
Pro Tips For Making Butcherbox Pork Loin Chop
- CRANK THE HEAT FIRST: I learned this the hard way—starting with medium heat means your pork loin chops will steam instead of sear. Get that pan screaming hot (medium-high to high) with olive oil for 2-3 minutes before adding the chops. The butter will foam like crazy, but that’s how you get that golden crust.
- SALT THE CHOPS 40 MINUTES EARLY: This isn’t just about seasoning—it’s about flavor penetration. Sprinkle kosher salt generously (about 1 tsp per side) and let them sit uncovered on a plate while you prep everything else. The salt draws out moisture, which then reabsorbs, making the meat juicier and the crust stick better.
- STOP POKING THEM: I used to check doneness every 30 seconds, and those chops would turn out tough. Once you flip them, leave them alone. A meat thermometer is your friend here—pork loin chops are done at 145°F, but if you’re guessing, aim for 3-4 minutes per side for medium-rare. The carryover heat will finish them off.
- USE THE BUTTER LIKE A CHEAT CODE: Don’t just melt the butter—toss in a pinch of salt and black pepper right as you add it to the pan. The butter will foam and brown, coating the chops in a rich, peppery crust. If you’re feeling fancy, add a splash of olive oil at the end to emulsify everything into a glossy sauce. (Yes, even if you’re impatient like me.)
Dietary considerations for this recipe
Gluten-Free Adaptations
Pork loin chops are naturally gluten-free, but watch your seasonings and sides. The ButcherBox dry brine blend is typically gluten-free, but always check the label—some pre-made blends contain additives. For extra flavor, swap the store-bought blend with 2 tbsp Diamond Crystal kosher salt and 1 tsp cracked pepper.
The herb butter and olive oil are also safe, but verify any pre-made sauces or marinades you might add later. 🌾
Low-Carb Considerations
This recipe is already low-carb, but you can enhance it further by pairing with cauliflower mash instead of potatoes. I love using steamed cauliflower blended with 2 tbsp cream cheese and a pinch of garlic powder.
For extra richness, fold in 1 tbsp melted herb butter from the pan. The chops themselves are pure protein and fat—no carbs to worry about!
Dairy-Free Options
Skip the butter bath and use 2 tbsp ghee or avocado oil instead for finishing. Ghee adds richness without dairy, while avocado oil keeps the dish light. For extra flavor, add 1 tbsp lemon juice to the pan after searing—it brightens the herbs and balances the pork's richness.
The herb butter can be replaced with dairy-free butter or simply omit it entirely if you prefer.
Allergen-Friendly Swaps
If nut allergies are a concern, avoid any pre-made herb blends that might contain traces. Stick to fresh herbs and whole spices. For a nut-free herb butter, mix 0.25 cup dairy-free butter with 1 tbsp chopped parsley, 1 tsp dried oregano, and a pinch of salt.
Always check your olive oil for processing in nut-free facilities if severe allergies are present.
Protein-Packed Boost
Want to make this a high-protein meal? Serve with a side of roasted Brussels sprouts tossed in 1 tbsp olive oil and 1 tsp smoked paprika. For extra protein, add 2 oz crumbled feta cheese (if dairy is okay) or ¼ cup pumpkin seeds for a dairy-free option.
The pork loin chops themselves provide about 40g protein per serving, making this a complete meal for muscle recovery or active lifestyles. 💪
Nutrition facts
Frequently asked questions
Why does the recipe specify 1-inch thick pork loin chops?
One-inch thickness ensures even cooking throughout without overcooking the center. Thinner chops (½-inch) would dry out during the sear, while thicker ones (>1.5 inches) risk staying undercooked inside. This thickness gives you that perfect crispy crust with a juicy pink center—the holy grail of pork chop prep.
Can I substitute bone-in pork loin chops for boneless?
Yes, but boneless chops will cook slightly faster. Bone-in chops stay more moist because the bone acts as an insulator. If using boneless, reduce cook time by 30-60 seconds per side and check internal temp earlier. For extra flavor, add a 1-inch piece of pork belly to the pan during searing—it renders fat and adds richness to the chops.
What if my meat thermometer shows 140°F instead of 145°F?
Don't panic! Pork continues cooking 5°F after removal from heat (carryover cooking). At 140°F, your chops will reach 145°F while resting. For extra insurance, let them rest 10 minutes before checking. If you prefer medium-well, aim for 150°F—just know the center will be fully cooked, not pink.
How do I fix pork chops that turned out dry?
Dry chops usually mean overcooking or insufficient resting. Next time, pull them at 135°F and rest 10 minutes—this gives carryover cooking to reach 145°F safely. For immediate rescue, slice thinly and serve with a creamy pan sauce (deglaze the skillet with ½ cup chicken broth and 1 tbsp cornstarch slurry). The sauce will add moisture and richness.
What's the best way to reheat leftover pork chops?
Reheat gently in a 200°F oven for 10-12 minutes on a wire rack over a baking sheet—this prevents sogginess. For stovetop, use low heat with 1 tbsp butter and 2 tbsp broth (just until warmed through). Microwave only as a last resort—wrap in a damp paper towel and cook on 50% power for 20-second intervals. Never reheat past 165°F.