Butter-Basted Pork Chops With Worcestershire Sauce

Quick Recipe Version (TL;DR)

• Yield: 2 servings
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 20 minutes (includes resting)

Quick Ingredients

• 2 (1-inch thick) pork chops (bone-in or boneless), about 10 oz each
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil (canola, grapeseed, or avocado)
• 2 tbsp unsalted butter
• 2 tsp Worcestershire sauce

Do This

• 1) Pat chops dry; season both sides with salt and pepper.
• 2) Heat a skillet over medium-high heat; add oil and heat until shimmering.
• 3) Sear chops 4–5 minutes on the first side until deeply browned.
• 4) Flip; cook 3–5 minutes more, aiming for 140–145°F in the thickest part.
• 5) Reduce heat to low; add butter and Worcestershire; tilt pan and baste 30–45 seconds.
• 6) Rest chops 5 minutes; spoon the buttery Worcestershire pan sauce over top.

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Why You’ll Love This Recipe

• Big steakhouse-style flavor from just a few everyday ingredients.
• The butter + Worcestershire finish makes a glossy, savory pan sauce in seconds.
• Quick enough for weeknights, but impressive enough for guests.
• Teaches a simple, reliable method for juicy pork chops every time.

Grocery List

• Meat: 2 thick-cut pork chops (bone-in or boneless)
• Dairy: unsalted butter
• Pantry: Worcestershire sauce, kosher salt, black pepper, neutral oil
• Produce: none

Full Ingredients

Pork and Seasoning

• 2 (1-inch thick) pork chops (bone-in or boneless), about 10 oz each
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For Pan-Frying

• 1 tbsp neutral oil (canola, grapeseed, or avocado)

Umami Butter Finish

• 2 tbsp unsalted butter
• 2 tsp Worcestershire sauce

Step-by-Step Instructions

Step 1: Dry and season the pork chops

Pat the pork chops very dry on all sides with paper towels. This helps you get a better sear and reduces splattering.

Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. If your chops have a fat cap, season that edge too.

Step 2: Preheat the pan properly

Place a heavy skillet (cast iron or stainless steel works best) over medium-high heat for 2–3 minutes.

Add 1 tbsp neutral oil and swirl to coat. The oil should look shimmering and move quickly in the pan. (If it starts smoking heavily, lower the heat slightly.)

Step 3: Sear the first side until deeply browned

Lay the pork chops in the pan, leaving space between them. Press gently with tongs for the first 10 seconds so the surface makes good contact.

Sear without moving for 4–5 minutes, until the bottom is a rich golden-brown with darker toasted spots.

Step 4: Flip and cook to temperature

Flip the chops and cook the second side for 3–5 minutes. Start checking doneness early if your chops are closer to 3/4-inch thick.

Use an instant-read thermometer inserted into the thickest part (avoiding bone if using bone-in). Aim to reach 140–145°F (60–63°C) in the pan. The temperature will finish climbing slightly as the chops rest.

Step 5: Add butter and Worcestershire, then baste quickly

Reduce the heat to low. Add 2 tbsp unsalted butter to the pan and let it melt.

Add 2 tsp Worcestershire sauce. It will sizzle and blend with the melted butter into a dark, glossy pan sauce.

Tilt the pan slightly and use a spoon to baste the chops continuously for 30–45 seconds. This step coats the meat and intensifies the savory flavor without overcooking the pork.

Step 6: Rest, then spoon the pan sauce over

Transfer the pork chops to a plate and rest for 5 minutes.

Spoon the buttery Worcestershire pan sauce from the skillet over the chops just before serving. If you like, finish with a tiny pinch of extra black pepper on top.

Pro Tips

• Dry meat sears better: don’t skip the paper towels. Moisture is the enemy of browning.
• Use temperature, not guesswork: pull the chops at 140–145°F for juicy results.
• Add butter at the end: butter can burn over high heat. Lowering the heat first keeps it nutty and smooth, not bitter.
• Don’t rush the sear: leaving the chop untouched for the first few minutes creates that deep crust and better pan sauce.
• If your chops are very thick (1 1/2 inches): after searing, reduce heat to medium and cook an extra 2–4 minutes, checking temperature.

Variations

• Garlic-basted version: add 1 smashed garlic clove to the butter for the final 30–45 seconds of basting (remove before serving).
• Spicy umami finish: add 1/4 tsp red pepper flakes to the butter-Worcestershire mixture.
• More sauce (still minimal): after removing the chops, add 1 tbsp water to the hot pan and scrape up the browned bits, then stir in the butter-Worcestershire sauce.

Storage & Make-Ahead

Store leftover pork chops in an airtight container in the refrigerator for up to 4 days. For best texture, reheat gently: place in a covered skillet with a splash of water over low heat until warmed through, or microwave at 50% power in short bursts to avoid drying out. You can season the chops up to 12 hours ahead and refrigerate uncovered on a plate for improved browning (bring to room temperature for 15 minutes before cooking).

Nutrition (per serving)

Approximate, based on 2 servings: 520 calories, 46 g protein, 37 g fat, 1 g carbs, 0 g fiber, 0 g sugar, 950 mg sodium.