This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"There is poetry in a pork chop to a hungry man." -Philip Gibbs, Writer
Herbed butters are so quick and easy that it's worth planting some fresh herbs in your yard or in pots on the patio. You can choose almost any herb you like or that's available. It's best to choose a mix of herbs and if you purchase yours, sometimes the grocery will have a mixed herb packet that works great for this recipe.
The butter is better if made a day in advance, as the herbs will have the time to infuse their flavors better.
This version (or your favorite version) works well on almost any dish – grilled salmon, scallops, shrimp, or chicken.
Servings: 2 | Serving size: 4 ounce pork chop with herbed butter
Cooking Time: 30 Minutes
This recipe can easily be multiplied. The herbed butter keeps well and can be used in multiple ways.
Serve with Plain Mashed Potatoes [Low Sodium Plain Mashed Potatoes] or Mashed Yams along with Sauteed Spinach or Parmesan Squash or Zucchini with Sun Dried Tomatoes [Low Sodium Zucchini with Sun Dried Tomatoes].
Mince the herbs and mix them together with the butter, salt and honey.
This can be done up to 12 hours in advance and kept in the refrigerator.
Place a large skillet in the oven and preheat to 425°F.
When the oven is hot add the olive oil and swirl the pan until coated.
Season the pork with pepper and place the pork chops in the pan.
Return the pan to the oven and cook for about 7 minutes and then turn.
Cook for another 7 to 10 minutes.
Serve topped with 1/2 of the herbed butter for each pork chop.
Serving size: 4 ounce pork chop with herbed butter
|Calories 217||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||16%|
|Saturated Fat 5g||25%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fiber <1g||1%|
|Vitamin K 7mcg|