Skillet Pork Chops With Buttered Corn

By Ali Slagle

Updated July 1, 2026

  • Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Ready In
30 min
Rating
5(734)
Comments
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Bronzed pork chops basted with butter, rosemary and shallot, plus corn plumped in the rendered drippings and browning butter — it doesn’t get better than this. Flipping the pork chops often helps them cook evenly but not overcook, while the splash of butter and aromatics adds a layer of juiciness and aroma. Corn goes into the skillet, sweetening in the heat and soaking up all that savory flavor. While this is great with fresh corn, you can also use 2 cups of frozen, unthawed kernels. Serve alongside tomatoes vinaigrette, roasted potatoes or an arugula salad.

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Ingredients

Yield:2 to 3 servings

  • 2 (1- to 1½-inch-thick) bone-in pork chops (10 to 12 ounces each), patted dry

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 1 tablespoon vegetable oil (such as grapeseed)

  • 2 tablespoons unsalted butter

  • 2 rosemary sprigs

  • 1 shallot, thinly sliced

  • Kernels from 2 ears of corn

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 3 servings)

24 grams carbs; 164 milligrams cholesterol; 565 calories; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams saturated fat; 32 grams fat; 4 grams fiber; 795 milligrams sodium; 47 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season the pork all over with 1 teaspoon salt and a few grinds of pepper. Heat a large cast-iron skillet over medium-high. Add the oil and pork chops to the skillet. Cook, flipping every 2 minutes, until the internal temperature in the thickest part of the pork registers around 130 degrees on an instant-read thermometer and the juices run clear, 8 to 12 minutes. 

  2. Step 2

    Add the butter, rosemary sprigs and shallot. Reduce heat to medium-low. If your chops have a fat cap, using tongs, stack both chops on top of each other, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. 

  3. Step 3

    Return the chops to the pan, then tilt the pan and baste the pork by spooning the melting butter and drippings over top for 1 minute. Transfer the pork chops and rosemary to a cutting board to rest; leave the butter and shallot in the skillet. 

  4. Step 4

    If the shallots are not yet softened, stir until they are, just a minute or two. Add corn and season with salt and pepper. Cook, stirring just once or twice and scraping up browned bits, until tender and golden brown, 2 to 4 minutes. Serve the pork chops with the corn.

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    Ratings

    5 out of 5
    734 user ratings
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    Comments

    P.S

    If you pull pork chops at 130 they’ll carry over to about 140. You’ll have a nicely dried out, overcooked pork chop. Pull at 120 (even 118). You’ll get a nice medium rare pink, juicy pork chop.

    Karin

    Excellent recipe. I had boneless chops but I’m sure it would have been even better with bone-in. I thought it needed more vegetables to push it over the top, so I added a zucchini and more butter along with a little cream for saucier sauce.

    MP

    The corn, butter, and shallot combo is a winner, even by itself (with a little black pepper).

    Peter from NYC

    It was nice tasting. The rosemary sprigs allow you to remove all the rosemary leaves, but just removing the woody sprig.

    Sherry Perkins

    This is one of the best dishes I have ever cooked. I cannot wait to make it again.

    Michael Harrison

    I carefully followed the recipe, only to ensure juicy chops I brined the chops in a salt and brown sugar solution for at least 2 hours. The black pepper with the carmelized miso made an irresistibly tasty sauce.

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