Meals · High Protein
Herb-Crusted Pork Chops with Apple Slaw (44g Protein)
These pan-seared pork chops deliver 39 grams of protein and 625 calories per serving. A rosemary-thyme crust builds flavor during butter-basting, while a tangy apple-cabbage slaw adds crunch and brightness to balance the rich, savory meat.
Nutrition per serving
- Protein
- 44 g
- Calories
- 547
- Carbs
- 30 g
- Fat
- 40 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 2 pieces bone-in pork loin chops — about 10oz each, 1¼ inches thick
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic — smashed
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups green cabbage — thinly shredded
- 1 medium granny smith apple — julienned
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tbsp honey
Steps
- Remove pork chops from refrigerator 30 minutes before cooking. Season generously on both sides with salt and pepper.
- Make the slaw dressing: Whisk together apple cider vinegar, dijon mustard, and honey in a small bowl. Toss shredded cabbage and julienned apple with the dressing. Season with a pinch of salt and refrigerate until serving.
- Heat olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering.
- Add pork chops and cook without moving until well browned, about 4-5 minutes. Flip and cook another 4-5 minutes until a thermometer reads 120°F in the thickest part near the bone.
- Reduce heat to medium. Push chops to one side of the skillet. Add butter, rosemary, thyme, and smashed garlic to the empty side.
- Once butter foams, tilt the pan and baste the pork chops continuously with the herb butter using a large spoon, about 2-3 minutes, until internal temperature reaches 130°F.
- Transfer chops to a cutting board and spoon the herb butter over the top. Let rest 5 minutes. Carryover cooking will bring them to the USDA-safe 145°F.
- Carve the meat off the bone and slice against the grain. Serve alongside the chilled apple slaw, drizzling any board juices over the pork.
Why This Works
Bone-in pork loin chops deliver 21g protein per 100g (USDA #167838). nearly identical to tenderloin but with better flavor from the bone. The two-stage cooking (high-heat sear, then medium-heat basting) builds a golden Maillard crust before infusing the meat with herb butter. Justin Chapple at Food & Wine uses this basting technique: hot butter extracts volatile essential oils from rosemary and thyme. Rosemary's camphor notes and thyme's earthy compounds. Which coat each chop as you spoon. Pulling at 130°F and resting 5 minutes allows carryover cooking to reach the USDA-recommended 145°F while keeping the center slightly pink and juicy.
The Basting Window
Basting only works in a narrow temperature window. Too hot and the butter burns; too cool and it doesn't release the herbs' aromatics. Medium heat (around 300-325°F surface temp) is the sweet spot. The butter foams vigorously without browning, and the herbs sizzle gently. Tilt the pan to pool the butter at one edge, making it easy to spoon continuously. Two to three minutes of constant basting is enough; longer risks overcooking the exterior.
Make It Your Own
Swap sage for rosemary if you prefer a more savory, less piney note. Sage pairs beautifully with pork. Add a halved Thai chile to the butter for subtle heat that builds with each bite. For the slaw, red cabbage adds color and slightly more crunch, or try a firm Bosc pear instead of apple for a sweeter, more buttery flavor. A tablespoon of whole grain mustard in place of Dijon adds texture and a milder, earthy bite.
Sources Research-Backed
Frequently Asked Questions
Can I make herb-crusted pork chops ahead of time?
Partially. Season and crust the chops up to 4 hours ahead, refrigerated uncovered. Cook fresh. The herb crust and butter basting lose their appeal when reheated. The apple slaw can be prepared 2 hours ahead; toss just before serving to prevent wilting.
How do I store leftover pork chops?
Refrigerate cooked pork chops in an airtight container for up to 3 days. Store the slaw separately. It stays crisp for 2 days. Reheat pork gently in a 300°F oven for 10 minutes to preserve moisture. Avoid microwaving, which makes the herb crust soggy.
Can I freeze herb-crusted pork chops?
Not recommended after cooking. The butter-basted herb crust becomes greasy when thawed. Freeze raw seasoned chops for up to 3 months. Thaw overnight in the fridge and cook fresh. The apple slaw should never be frozen.
What temperature should pork chops reach?
Pull at 130°F internal and rest 5 minutes. Carryover cooking brings the center to 145°F. The USDA-recommended safe temperature. Use an instant-read thermometer inserted into the thickest part, away from the bone.
