Porterhouse cut pork chops with oregano compound butter

My summer herb pot really produced last summer.  One  of the things I did with the herbs was make compound butter (on the blog, here:  http://www.merriskitchen.blogspot.com/search?q=compound+butter)

I haven't had the chance to use it yet, so tonight was the night.


I had two thick Porterhouse style cut pork chops from my local farmer, Kenny Barham ( http://barhamcattleco.com) I also had a new Lodge grill pan that needed a workout.

I decided to pan sear the chops and finish in the oven, and then finish off the chops with the compound butter.

About a tablespoon of butter and a bit of olive oil went into the grill pan, placed over medium-high heat. 


 I seasoned the chops with salt and pepper, and once the butter melted, into the pan they went along with some peeled cloves of garlic and sprigs of fresh thyme.


The compound butter was sliced and ready!


Sear the chops 2-3 minutes on each side, then place in a 450 Fahrenheit oven for 5-6 minutes.  Look at those grill marks along with the sizzling steam.


Place a slice of the compound butter on the chop, and let the chop rest while it melts over the chop.


It's this wonderful, subtle flavor.  My house still smells absolutely delicious.  I'm pleased with the results of the compound butter.


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