20 Delicious Butterfly Pork Chop Recipes for Every Occasion

Ready to transform your dinner routine with something spectacular? Our roundup of 20 Delicious Butterfly Pork Chop Recipes is here to inspire your next meal, whether you’re craving quick weeknight dinners, seasonal delights, or cozy comfort food. Perfectly suited for any occasion, these recipes promise to bring flavor, ease, and a touch of creativity to your table. Let’s dive in and discover your new favorite dish!

Grilled Butterfly Pork Chops with Garlic Herb Butter

Grilled Butterfly Pork Chops with Garlic Herb Butter are a showstopper at any summer barbecue, offering juicy tenderness with a rich, flavorful punch.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Rub the pork chops with olive oil, then season both sides with salt and black pepper.
3. Grill the chops for 4-5 minutes per side, or until they reach an internal temperature of 145°F.
4. While the chops grill, mix the softened butter, minced garlic, parsley, and thyme in a small bowl.
5. Once off the grill, let the pork chops rest for 3 minutes, then top each with a generous dollop of the garlic herb butter.

The garlic herb butter melts into the pork chops, creating a mouthwatering sauce that elevates the dish from simple to spectacular.

Tip: Letting the pork chops rest after grilling ensures they stay juicy and tender.

Pan-Seared Butterfly Pork Chops with Apple Cider Glaze

These Pan-Seared Butterfly Pork Chops with Apple Cider Glaze are a quick yet impressive dish that combines juicy pork with a sweet and tangy glaze, perfect for a weeknight dinner that feels special.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup apple cider
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cinnamon

Instructions

1. Season the pork chops evenly with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
3. In the same skillet, reduce heat to medium and add apple cider, brown sugar, Dijon mustard, apple cider vinegar, and ground cinnamon. Stir to combine and simmer for 3-4 minutes until the glaze thickens slightly.
4. Return the pork chops to the skillet, turning to coat evenly in the glaze. Cook for an additional 1-2 minutes to warm through.
5. Serve immediately, spooning any remaining glaze over the chops.

The magic of this dish lies in the glaze’s perfect balance of sweetness and acidity, which clings beautifully to the seared pork, creating a dish that’s as flavorful as it is visually appealing.

Tip: For an extra layer of flavor, let the pork chops marinate in the glaze for 30 minutes before cooking.

Butterfly Pork Chops with Mushroom Cream Sauce

Butterfly pork chops smothered in a rich mushroom cream sauce is a dish that turns an ordinary weeknight into something special. It’s surprisingly simple to make, yet feels indulgent enough for a dinner party.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 4-5 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
2. In the same skillet, melt butter over medium heat. Add mushrooms and cook until they start to soften, about 5 minutes. Stir in garlic, remaining 1/4 tsp salt, 1/8 tsp black pepper, and thyme; cook for 1 minute until fragrant.
3. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
4. Return pork chops to the skillet, spooning sauce over them. Heat for 1-2 minutes until everything is warmed through.

The magic of this dish lies in the creamy mushroom sauce, which clings to every bite of the juicy pork chops, creating a perfect harmony of flavors.

Tip: For an extra touch of elegance, garnish with fresh parsley before serving.

Baked Butterfly Pork Chops with Parmesan Crust

These Baked Butterfly Pork Chops with Parmesan Crust are a game-changer for weeknight dinners, offering a crispy, cheesy exterior with juicy, flavorful meat inside.

Ingredients

• 4 butterfly pork chops (about 1 inch thick)
• 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large egg, beaten

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow dish, mix together 1 cup grated Parmesan cheese, 1/2 cup breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Brush each pork chop with 2 tablespoons olive oil, then dip into the beaten egg, and finally coat with the Parmesan mixture, pressing gently to adhere.
4. Place the coated pork chops on the prepared baking sheet and bake for 25 minutes, or until the crust is golden and the pork reaches an internal temperature of 145°F.
5. Let the pork chops rest for 5 minutes before serving to ensure they stay juicy.

The magic of this recipe lies in the Parmesan crust, which creates a delightfully crispy texture that contrasts beautifully with the tender pork. It’s a simple yet impressive dish that’ll have everyone asking for seconds.

Tip: For an extra crispy crust, broil the pork chops for the last 2-3 minutes of cooking, watching closely to prevent burning.

Butterfly Pork Chops with Balsamic Fig Reduction

These Butterfly Pork Chops with Balsamic Fig Reduction are a showstopper, combining juicy pork with a sweet and tangy glaze that’s surprisingly simple to make.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 1/2 cup balsamic vinegar
• 1/4 cup fig preserves
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F). Brush the pork chops with 1 tbsp olive oil and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Grill or sear the pork chops for 4-5 minutes per side, or until the internal temperature reaches 145°F. Remove from heat and let rest for 5 minutes.
3. Meanwhile, in a small saucepan over medium heat, combine 1/2 cup balsamic vinegar, 1/4 cup fig preserves, 1 tbsp honey, and 1 tsp minced garlic. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
4. Drizzle the balsamic fig reduction over the rested pork chops before serving.

The magic of this dish lies in the reduction’s balance of sweetness from the figs and honey against the sharpness of balsamic vinegar, creating a glaze that elevates the pork to gourmet status.

Tip: For an extra layer of flavor, sprinkle a pinch of crushed rosemary over the pork chops before grilling.

Spicy Cajun Butterfly Pork Chops

Get ready to spice up your dinner routine with these Spicy Cajun Butterfly Pork Chops, a dish that packs a punch of flavor and comes together in no time.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your grill or skillet over medium-high heat and brush with 1 tbsp olive oil.
2. In a small bowl, mix together 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper. Rub this mixture evenly over both sides of the pork chops.
3. Grill or sear the pork chops for 4-5 minutes on each side, or until they reach an internal temperature of 145°F. Remove from heat and let rest for 5 minutes.
4. In the same skillet, melt 1 tbsp butter over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant. Pour in 1/4 cup chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes until slightly reduced.
5. Drizzle the garlic sauce over the rested pork chops and garnish with 1 tbsp fresh parsley.

The magic of this recipe lies in the perfect balance of heat from the Cajun seasoning and the rich, buttery garlic sauce that brings it all together.

Tip: For an extra kick, add a dash of hot sauce to the garlic butter sauce before drizzling over the chops.

Butterfly Pork Chops with Honey Mustard Glaze

These Butterfly Pork Chops with Honey Mustard Glaze are a quick, flavorful dinner that’s sure to impress with its perfect balance of sweet and tangy.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 2 tablespoons olive oil
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F). Brush the pork chops lightly with 1 tablespoon of olive oil and season both sides with salt and black pepper.
2. In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, and garlic powder until smooth. Set aside.
3. Grill the pork chops for 4-5 minutes on each side, or until they reach an internal temperature of 145°F. During the last 2 minutes of cooking, brush both sides generously with the honey mustard glaze.
4. Remove the pork chops from the grill and let them rest for 3 minutes before serving. Drizzle with any remaining glaze.

The magic of this dish lies in the glaze’s ability to caramelize slightly on the grill, creating a sticky, flavorful crust that complements the juicy pork perfectly.

Tip: For an extra layer of flavor, let the pork chops marinate in half of the glaze for 30 minutes before grilling.

Slow Cooker Butterfly Pork Chops with Barbecue Sauce

These Slow Cooker Butterfly Pork Chops with Barbecue Sauce are a game-changer for busy weeknights, offering a perfect blend of tenderness and flavor with minimal effort.

Ingredients

• 4 butterfly pork chops (about 1 inch thick)
• 1 cup barbecue sauce
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a small bowl, whisk together 1 cup barbecue sauce, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Place the butterfly pork chops in the slow cooker and pour the barbecue sauce mixture over them, ensuring they’re fully coated.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the pork is tender and easily shreds with a fork.
4. Serve the pork chops with the sauce spooned over the top for an extra flavor boost.

The magic of this recipe lies in the slow cooker doing all the work, transforming simple pork chops into a melt-in-your-mouth meal with a smoky, sweet, and tangy sauce that’s irresistibly good.

Tip: For an extra layer of flavor, sear the pork chops in a hot skillet for 2 minutes per side before adding them to the slow cooker.

Butterfly Pork Chops with Cherry Port Sauce

Butterfly pork chops meet their match with a luscious cherry port sauce, creating a dish that’s as elegant as it is easy to make.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 1/2 cup port wine
• 1/2 cup chicken broth
• 1/4 cup dried cherries
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter

Instructions

1. Season the pork chops with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
3. In the same skillet, add 1/2 cup port wine, 1/2 cup chicken broth, 1/4 cup dried cherries, 1 tbsp balsamic vinegar, and 1 tsp Dijon mustard. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
4. Stir in 1 tbsp unsalted butter until melted and smooth.
5. Return the pork chops to the skillet, spooning the sauce over them, and heat for 1-2 minutes until warmed through.

The cherry port sauce, with its perfect balance of sweet and tangy, clings beautifully to the juicy pork chops, making every bite a delightful contrast of flavors.

Tip: For an extra touch of elegance, garnish with fresh thyme or a few extra dried cherries before serving.

Grilled Butterfly Pork Chops with Peach Salsa

Grilled Butterfly Pork Chops with Peach Salsa bring a sweet and smoky flavor to your summer BBQ that’s irresistibly juicy and tender.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 1 cup diced fresh peaches
• 1/4 cup finely chopped red onion
• 1 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 tbsp olive oil

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a medium bowl, combine diced peaches, red onion, cilantro, lime juice, honey, and 1/4 tsp salt. Set aside to let flavors meld.
3. Brush pork chops with olive oil and season both sides with remaining 1/4 tsp salt and 1/4 tsp black pepper.
4. Grill pork chops for 4-5 minutes per side, or until internal temperature reaches 145°F. Let rest for 3 minutes before serving.
5. Top each pork chop with a generous spoonful of peach salsa.

The contrast of the smoky grilled pork with the fresh, sweet peach salsa creates a flavor explosion that’s perfect for al fresco dining.

Tip: For an extra kick, add a diced jalapeño to the peach salsa.

Butterfly Pork Chops with Creamy Garlic Spinach

Butterfly pork chops paired with creamy garlic spinach make for a decadent yet surprisingly simple weeknight dinner that feels anything but ordinary.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, then sear for 4-5 minutes per side until golden and cooked through. Remove from skillet and set aside.
2. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook until just wilted, about 2 minutes.
3. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce thickens slightly, about 2 minutes.
4. Return pork chops to the skillet, spooning the creamy garlic spinach over them. Heat for an additional minute to warm through.

The magic of this dish lies in the creamy spinach’s ability to cling to every nook of the pork chops, ensuring each bite is as flavorful as the last.

Tip: For an extra touch of elegance, finish with a sprinkle of freshly grated Parmesan and a twist of black pepper right before serving.

Asian-Inspired Butterfly Pork Chops with Soy Ginger Glaze

These Asian-Inspired Butterfly Pork Chops with Soy Ginger Glaze are a quick, flavorful twist on a weeknight favorite, perfect for when you’re craving something a little different.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions

1. In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, and red pepper flakes to make the glaze.
2. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes on each side until nicely browned.
3. Reduce the heat to low and pour the glaze over the pork chops. Simmer for 2-3 minutes, turning the chops once to coat them evenly in the glaze.
4. Remove the pork chops from the skillet and let them rest for a couple of minutes. Garnish with sesame seeds and sliced green onions before serving.

The magic of this dish lies in the quick glaze that packs a punch of umami and sweetness, transforming simple pork chops into a meal that feels special without the fuss.

Tip: For an extra layer of flavor, marinate the pork chops in half of the glaze for 30 minutes before cooking.

Butterfly Pork Chops with Roasted Garlic and Rosemary

These Butterfly Pork Chops with Roasted Garlic and Rosemary are a game-changer for weeknight dinners, offering a gourmet touch with minimal fuss.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together 3 tablespoons olive oil, 4 cloves minced garlic, 1 tablespoon rosemary, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder to create a marinade.
3. Coat the butterfly pork chops evenly with the marinade and let them sit at room temperature for 15 minutes to absorb the flavors.
4. Heat a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until a golden crust forms.
5. Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
6. Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.

The combination of roasted garlic and fresh rosemary creates a fragrant crust that locks in the pork’s natural juices, making every bite succulent and flavorful.

Tip: For an extra flavor boost, add a splash of white wine to the skillet after searing the pork chops, scraping up any browned bits before transferring to the oven.

Smoked Butterfly Pork Chops with Maple Glaze

These Smoked Butterfly Pork Chops with Maple Glaze are a game-changer for your weeknight dinners, offering a perfect balance of smoky and sweet flavors that’ll have everyone asking for seconds.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. Preheat your smoker to 225°F and soak wood chips in water for at least 30 minutes.
2. In a small bowl, whisk together 1/4 cup pure maple syrup, 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt to create the glaze.
3. Pat the butterfly pork chops dry with paper towels, then brush both sides generously with the maple glaze.
4. Place the pork chops in the smoker and cook for about 1.5 hours, or until the internal temperature reaches 145°F, brushing with additional glaze every 30 minutes.
5. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

The magic of this recipe lies in the slow smoking process, which infuses the pork with a deep, woodsy flavor that’s beautifully complemented by the sweet and savory maple glaze.

Tip: For an extra layer of flavor, try using apple or hickory wood chips in your smoker.

Butterfly Pork Chops with Caramelized Onions and Blue Cheese

These Butterfly Pork Chops with Caramelized Onions and Blue Cheese are a showstopper, combining juicy meat with sweet onions and tangy cheese for a dinner that feels gourmet but is totally doable on a weeknight.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 2 tbsp olive oil, divided
• 1 large onion, thinly sliced
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled blue cheese

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, for 5 minutes. Sprinkle with brown sugar, salt, and black pepper. Continue cooking, stirring frequently, for another 10 minutes until onions are soft and caramelized. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Season the butterfly pork chops with salt and black pepper on both sides. Cook for 4-5 minutes on each side, or until the internal temperature reaches 145°F.
3. Top each pork chop with a generous amount of caramelized onions and sprinkle with crumbled blue cheese. Cover the skillet with a lid and let it sit for 1-2 minutes, just until the cheese starts to melt.

The magic of this dish lies in the contrast between the sweet, sticky onions and the sharp, creamy blue cheese, elevating simple pork chops to something truly special.

Tip: Let the pork chops rest for a few minutes after cooking to ensure they stay juicy when you cut into them.

Herb-Marinated Butterfly Pork Chops with Lemon Butter Sauce

These Herb-Marinated Butterfly Pork Chops with Lemon Butter Sauce are a game-changer for weeknight dinners, offering a perfect balance of zest and herbs that’ll have everyone asking for seconds.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 1/4 cup olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 1 tbsp lemon juice
• 1 tsp lemon zest

Instructions

1. In a small bowl, whisk together olive oil, rosemary, thyme, garlic, salt, and pepper. Place pork chops in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
2. Heat a large skillet over medium-high heat. Remove pork chops from the marinade, letting excess drip off, and cook for 5-6 minutes per side, or until internal temperature reaches 145°F. Transfer to a plate and let rest for 5 minutes.
3. In the same skillet, melt butter over low heat. Stir in lemon juice and zest, scraping up any browned bits from the pan. Cook for 1 minute until slightly thickened.
4. Drizzle the lemon butter sauce over the pork chops before serving.

The quick sear on these chops locks in the herb-infused juices, while the bright lemon butter sauce adds a luxurious finish that’s surprisingly simple to achieve.

Tip: For an even more aromatic dish, let the pork chops sit at room temperature for 15 minutes before cooking to ensure even heat distribution.

Butterfly Pork Chops with Sweet and Spicy Pineapple Sauce

Transform your weeknight dinner with these Butterfly Pork Chops smothered in a Sweet and Spicy Pineapple Sauce that’s bursting with flavor.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup pineapple chunks (fresh or canned)
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 1/4 cup water

Instructions

1. Season the pork chops with 1/2 teaspoon salt and 1/2 teaspoon black pepper on both sides.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes on each side until golden brown. Remove from skillet and set aside.
3. In the same skillet, add pineapple chunks, 1/4 cup brown sugar, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, 1 teaspoon red pepper flakes, minced garlic, and 1/4 cup water. Stir to combine and bring to a simmer.
4. Return the pork chops to the skillet, spooning the sauce over them. Reduce heat to medium-low and cook for an additional 5-7 minutes, or until the pork is cooked through and the sauce has thickened.
5. Serve hot, garnished with extra pineapple chunks if desired. The contrast of the juicy pork with the tangy, sweet, and slightly spicy sauce is a game-changer for your taste buds.

Tip: For an extra kick, add a dash more red pepper flakes to the sauce while it simmers.

Braised Butterfly Pork Chops with Red Wine Reduction

These Braised Butterfly Pork Chops with Red Wine Reduction are a showstopper, combining tender meat with a rich, velvety sauce that’s surprisingly simple to make at home.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup red wine (like Cabernet Sauvignon)
• 1/4 cup chicken broth
• 1 tablespoon unsalted butter
• 1 teaspoon fresh thyme leaves
• 1 garlic clove, minced

Instructions

1. Season the pork chops evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3 minutes per side until golden brown. Remove from skillet and set aside.
3. In the same skillet, add 1 minced garlic clove and sauté for 30 seconds until fragrant.
4. Pour in 1/2 cup red wine and 1/4 cup chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let reduce by half, about 5 minutes.
5. Stir in 1 tablespoon unsalted butter and 1 teaspoon fresh thyme leaves until the butter is melted and the sauce is slightly thickened.
6. Return the pork chops to the skillet, spooning the sauce over them. Cover and simmer on low heat for 10 minutes, or until the pork is cooked through.

The magic of this dish lies in the red wine reduction, which transforms into a deeply flavorful sauce that clings beautifully to each bite of pork.

Tip: For an extra layer of flavor, let the pork chops marinate in the salt and pepper for 30 minutes before cooking.

Butterfly Pork Chops with Creamy Mushroom and Thyme Sauce

These Butterfly Pork Chops with Creamy Mushroom and Thyme Sauce are a weeknight hero, turning simple ingredients into a dish that feels indulgent without the fuss.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, then cook for 4-5 minutes per side until golden and just cooked through. Remove from skillet and set aside.
2. In the same skillet, add mushrooms and cook until they start to soften, about 3 minutes. Add garlic and thyme, cooking for another minute until fragrant.
3. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream and bring to a simmer. Let the sauce thicken slightly, about 2-3 minutes.
4. Return pork chops to the skillet, spooning sauce over them. Heat through for a minute, then serve immediately.

The magic here is in the sauce—creamy with a hint of earthiness from the mushrooms and thyme, it transforms the pork into something special.

Tip: For an extra flavor boost, try adding a splash of white wine to the sauce along with the chicken broth.

Butterfly Pork Chops with Crispy Sage and Brown Butter

Butterfly pork chops are a quick-cooking cut that pairs beautifully with the nutty depth of brown butter and the crispy texture of fried sage. This dish is a weeknight game-changer, offering restaurant-quality flavors with minimal fuss.

Ingredients

• 2 butterfly pork chops (about 1 inch thick)
• 1/4 cup unsalted butter
• 12 fresh sage leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Season the pork chops evenly with salt and black pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and cook for 4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sage leaves and cook for about 1 minute, or until crispy. Remove the sage leaves and set aside.
4. Continue to cook the butter, swirling occasionally, until it turns a nutty brown color, about 2 minutes.
5. Return the pork chops to the skillet, spooning the brown butter over them to coat. Cook for an additional 1 minute to warm through.
6. Serve the pork chops topped with the crispy sage leaves and drizzled with any remaining brown butter from the skillet.

The magic of this recipe lies in the brown butter’s ability to transform simple ingredients into something extraordinary, with the crispy sage adding a delightful contrast in texture.

Tip: For an extra layer of flavor, rub the pork chops with a minced garlic clove before seasoning.

Conclusion

We hope this roundup of 20 Delicious Butterfly Pork Chop Recipes inspires your next meal, no matter the occasion! Each recipe is a testament to the versatility and flavor of pork chops, ready to delight your taste buds. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!