1/8/2026 – The simple, thin pork chops were very good and made a great meal served with Billy’s sauteed green beans. Need to make more of the herb butter to try with other meats.
This cook generally followed Billy’s Pan-Fried Pork Chop recipe but relied on the herbs and seasoning in his Herb Butter Sauce to provide the flavoring that his pork chop recipe added individually. She did not add the simple syrup he called for.
Mary quickly fried 1/2-inch thick bone-in pork chops that had been dry-brined for maybe 3 hours. Before frying she seasoned them generously with fresh ground black pepper. Once they were rare she pulled them and generously slathered on Billy’s Herb Butter Sauce left over from the NY Strip roast on 12/28/2025. The recipe for the butter is:
- 1 stick softened unsalted butter
- ~¼ cup finely minced fresh rosemary
- ~¼ cup finely minced fresh thyme
- ¼ Cup dry chives
- 1 zested medium garlic clove
- zest from and juice of ½ lemon
- 1 tablespoon dry
sherryred wine
