BUTTER BASTED BONE-IN PORK CHOPS
- WineCheeseScallops
- 4 days ago
- 5 min read
Updated: 3 days ago
If you’re craving a restaurant-worthy dinner that feels indulgent yet grounded in classic technique, these Butter Basted Bone-In Pork Chops with Golden Polenta and Citrus-Herbed Gremolata deliver on every level. Perfectly seared pork chops are finished with a rich butter baste infused with garlic and thyme, creating that irresistible golden crust and juicy interior that only a pan-and-butter moment can achieve.
Paired with creamy, cheesy golden polenta and finished with a bright, zesty gremolata, this dish is all about balance. You get richness from the butter and cheese, comfort from the polenta, and a fresh pop of citrus and herbs to tie everything together. It’s elegant enough for date night, but cozy enough to serve your family on a Sunday evening.
We’re excited to share that Wine Cheese Scallops is now part of the Amazon Affiliate Program! 🎉 When you shop using our special link, ANY item you purchase—whether it’s kitchen gear, home essentials, books, or even dog treats—helps support our blog at no extra cost to you.
It’s a simple way to help us keep creating recipes, reviews, and foodie fun you love. So whether you're restocking pantry staples or grabbing your next favorite gadget, your support means the world to us. 🛒💛
Bone-In Pork Chops
Bone-in pork chops are prized for both flavor and moisture. The bone helps insulate the meat during cooking, allowing it to stay juicier while developing a beautiful sear. When cooked to the proper internal temperature and rested correctly, pork chops can be just as tender and luxurious as any steak.
Polenta
Polenta is a humble Italian staple made from ground cornmeal, but when treated with patience, butter, and cheese, it transforms into something truly decadent. Slow cooking allows the grains to soften fully, resulting in a creamy texture that acts as the perfect canvas for rich meats and bold sauces.
Sponsored Ad
Recipe Origin / Inspiration
This recipe was inspired by classic Italian steakhouse flavors—simple ingredients, treated with care, and finished with bold contrasts. Butter-basting is a technique often reserved for high-end kitchens, but it’s surprisingly accessible at home and instantly elevates pork chops into something special.
The gremolata adds a modern twist, borrowing from traditional Italian herb sauces but brightened with lemon juice and capers for extra punch. Combined with creamy polenta, this dish feels both rustic and refined—exactly the kind of meal that invites you to slow down, pour a glass of wine, and enjoy the process.
Sponsored Ad
Tips, Serving Suggestions & Storage
Let pork chops sit at room temperature for 20–30 minutes before cooking to ensure even cooking.
Pat pork chops dry before seasoning to achieve the best possible sear.
Use an oven-safe skillet, such as cast iron, to move seamlessly from stovetop to oven.
Always rely on a meat thermometer for pork to avoid overcooking.
Resting the pork after cooking allows the juices to redistribute and keeps the meat moist.
Stir polenta frequently during cooking to prevent sticking or scorching.
If polenta becomes too thick, add a splash of warm stock or water to loosen it.
Gremolata can be made ahead and stored in the refrigerator for up to two days.
Serve this dish immediately for the best texture and flavor contrast.
Leftover pork chops can be sliced and used in sandwiches or grain bowls the next day.
Sponsored Ad
Unique Recipe Qualities
Combines classic butter-basting with an Italian-inspired flavor profile.
Features a balance of rich, creamy, and bright elements.
Uses bone-in pork chops for maximum flavor and juiciness.
Polenta provides a comforting, gluten-free base.
Gremolata adds freshness that cuts through the richness.
Suitable for both casual dinners and special occasions.
Built entirely with accessible grocery store ingredients.
Adaptable with different herbs or citrus.
Showcases multiple cooking techniques in one dish.
Feels restaurant-quality while remaining approachable for home cooks.
🎉 Exciting News for Wine Cheese Scallops! 🎉 We’re now officially Amazon Affiliates! If you’re planning any Amazon shopping, you can support our blog just by using our link – no extra cost to you, no matter what you’re buying! 🛒💖
🔗 AMAZON.COM 🔗
So whether it’s kitchen gadgets, books, holiday gifts, or anything else you need, every purchase through our link helps us keep sharing delicious recipes, foodie tips, and restaurant finds! 🌟 Thank you for being part of our journey!
Butter Basted Bone-In Pork Chops with Golden Polenta and Citrus-Herbed Gremolata
Ingredients
For the Pork Chops
4 bone-in pork chops
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly cracked black pepper, plus more to taste
2 tablespoons canola oil
3 tablespoons unsalted butter
3 garlic cloves, smashed
4 sprigs fresh thyme
4 cups low-sodium chicken stock
1 teaspoon fine kosher salt
1 cup yellow cornmeal
3 tablespoons butter, divided
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
1½ cups packed flat-leaf parsley, roughly chopped
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice (about 2 lemons)
2 tablespoons drained capers
2 tablespoons minced shallots
2 garlic cloves, minced
¼ cup extra-virgin olive oil
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly cracked black pepper
Instructions
For the Pork Chops
Preheat oven to 450°F.
Season pork chops on all sides with salt and pepper.
Heat a large oven-safe skillet over medium heat and add canola oil.
Add pork chops and sear until golden brown, about 4 minutes per side.
Transfer skillet to the oven and roast for 15–25 minutes, depending on thickness, until internal temperature reaches 145°F.
Remove skillet from oven and place back on stovetop over medium-high heat.
Add butter, garlic, and thyme to the pan.
Once butter begins to foam, tilt the pan and baste the pork chops 12–15 times using a spoon.
Pork should reach about 150°F.
Remove pork from skillet and rest for 10 minutes before serving.
Bring chicken stock and salt to a boil in a large saucepan.
Slowly whisk in cornmeal, stirring constantly to prevent lumps.
Reduce heat to low and cook, whisking frequently, for about 5 minutes.
Cover and cook for 30 minutes, whisking every 5–6 minutes, switching to a wooden spoon if needed.
Once creamy and tender, remove from heat.
Stir in 2 tablespoons butter and Parmigiano-Reggiano until melted.
Cover and let stand for 5 minutes.
Transfer to a serving bowl and top with remaining butter and cheese.
Add parsley, lemon zest, lemon juice, capers, shallots, and garlic to a food processor.
Pulse until roughly chopped.
With the motor running, slowly drizzle in olive oil.
Season with salt and pepper.
Use immediately or refrigerate for up to 2 days.
MUST-HAVE TOOLS FOR THIS RECIPE
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
Sponsored Ad
FAQ Section
Can I use boneless pork chops?
Yes, but bone-in chops provide more flavor and stay juicier during cooking.
What grind of polenta works best?
Medium-grind polenta works best for a creamy yet textured result.
Can I make the gremolata ahead of time?
Absolutely—store it in the refrigerator for up to two days.
How do I know when pork is done?
Use a meat thermometer; 145°F is safe, with resting bringing it slightly higher.
Can I substitute herbs?
Yes, rosemary or sage would work beautifully in place of thyme.
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
Sponsored Ad
Comments