Cast-Iron Thick-Cut Pork Chops with Miso-Garlic Basting Butter & Wilted Mustards
Growing up in Atlanta, the smell of pork fat and garlic hitting a hot cast-iron skillet meant Sunday dinner was almost ready. I've taken my grandmother's classic pan-fried pork chops and elevated them with a chef's continuous baste of brown butter, fresh thyme, and white miso for deep, earthy umami. Served over fresh mustard greens flashed right in the pan drippings, this dish honors Southern tradition while pushing the flavors boldly forward.
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Ingredients
- 2 chops thick-cut bone-in pork chops(About 1.5 to 2 inches thick)
- 1 tbsp kosher salt(For dry-brining)
- 1 tsp coarse black pepper(Freshly cracked)
- 1 tbsp neutral oil(Grapeseed or canola)
- 4 tbsp unsalted butter(Softened slightly)
- 1 tbsp white miso paste(Adds an incredible savory depth similar to potlikker)
- 3 cloves garlic cloves(Smashed, skins removed)
- 4 sprigs fresh thyme
- 1 bunch mustard greens(Washed, stemmed, and roughly chopped)
- 1 tbsp apple cider vinegar
- 1 tsp fish sauce(My secret weapon for greens)
Instructions
- 1
Pat 2 thick-cut bone-in pork chops completely dry with paper towels. Season generously all over with 1 tbsp kosher salt and 1 tsp coarse black pepper. Let them sit at room temperature to dry-brine and take the chill off the meat.
20 min
Tip: Dry-brining is the secret to a perfect crust. The salt draws out moisture, then reabsorbs it, seasoning the meat all the way through.
- 2
While the pork comes to room temperature, wash and roughly chop 1 bunch mustard greens. In a small bowl, mash together 4 tbsp unsalted butter and 1 tbsp white miso paste until smooth.
10 min
Tip: Make sure your greens are well-drained so they don't splatter when they hit the hot pan later.
- 3
Place a large cast-iron skillet over medium-high heat. Add 1 tbsp neutral oil and let it heat until shimmering and just starting to smoke.
3 min
Tip: You want the pan screaming hot before the pork hits it to guarantee that beautiful caramelization.
- 4
Carefully lay the pork chops in the skillet. Press down lightly so they make full contact with the pan. Sear completely undisturbed until a deeply caramelized crust forms on the bottom.
5 min
Tip: If the meat sticks, it's not ready to flip. Let the pan do the work.
- 5
Flip the pork chops. Reduce the heat to medium. Immediately add your miso-butter mixture, 3 smashed garlic cloves, and 4 sprigs fresh thyme into the empty spaces in the pan.
1 min
Tip: Dropping the heat ensures the butter browns beautifully without burning.
- 6
Tilt the skillet slightly toward you. Using a large spoon, scoop up the foaming, aromatic butter and continuously baste it over the top of the pork chops. Continue basting until the pork reaches an internal temperature of 135°F.
5 min
Tip: Basting cooks the top of the meat gently while infusing it with all that garlic, thyme, and savory miso flavor.
- 7
Transfer the chops to a cutting board to rest. Leave the brown butter, pork drippings, and aromatics in the skillet over medium heat.
1 min
Tip: Resting is non-negotiable! The chops will carry-over cook to a perfect, juicy 145°F.
- 8
Toss the chopped mustard greens directly into the skillet with the residual heat. Cook, tossing frequently in the pan drippings, until just wilted. Remove from the heat and stir in 1 tbsp apple cider vinegar and 1 tsp fish sauce.
3 min
Tip: The vinegar cuts the richness of the pork fat, and the fish sauce amplifies the earthy flavor of the greens.
- 9
Create a bed of the wilted mustard greens on each plate. Top with a rested pork chop and spoon any remaining buttery pan juices directly over the meat.
2 min
Tip: Pouring those last resting juices over the top brings all the flavors together.
Chef's Notes
Don't rush the sear. Getting a deeply caramelized crust on a thick-cut pork chop requires patience and a heavy cast-iron skillet. The miso in the basting butter might sound unconventional, but it mimics the savory depth of a long-simmered potlikker and gives these chops an unforgettable, savory crust. Always remember to tilt your pan toward you and baste rapidly—that hot butter is what cooks the meat evenly while building flavor.
Frequently Asked Questions
How long does Cast-Iron Thick-Cut Pork Chops with Miso-Garlic Basting Butter & Wilted Mustards take to make?
Cast-Iron Thick-Cut Pork Chops with Miso-Garlic Basting Butter & Wilted Mustards takes about 38 minutes total. That includes 20 minutes of prep and 18 minutes of cooking.
How many servings does this recipe make?
This recipe makes 2 servings.
What skill level is needed for Cast-Iron Thick-Cut Pork Chops with Miso-Garlic Basting Butter & Wilted Mustards?
This recipe is rated medium — it's intermediate, requiring some cooking experience.
What ingredients do I need for Cast-Iron Thick-Cut Pork Chops with Miso-Garlic Basting Butter & Wilted Mustards?
The main ingredients are: thick-cut bone-in pork chops, kosher salt, coarse black pepper, neutral oil, unsalted butter, white miso paste, garlic cloves, fresh thyme, mustard greens, apple cider vinegar, fish sauce.
What type of meal is Cast-Iron Thick-Cut Pork Chops with Miso-Garlic Basting Butter & Wilted Mustards?
Cast-Iron Thick-Cut Pork Chops with Miso-Garlic Basting Butter & Wilted Mustards is categorized as: dinner.
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