25 Mouthwatering Butterfly Pork Chops Recipe Ideas

You’re about to discover 25 mouthwatering butterfly pork chop recipes that turn weeknight dinners into something special. From quick skillet meals to cozy comfort food, these ideas are perfect for home cooks looking to mix things up. Get ready to find your new favorite—let’s dive in!

Grilled Garlic Herb Butterfly Pork Chops

Rise and shine, grill masters! We’re about to transform that humble pork chop into a show-stopping centerpiece that’ll have your taste buds doing the cha-cha. Get ready for pork perfection that’s so flavorful, it might just steal the spotlight from your main character energy.

Ingredients

– 4 butterfly pork chops (1-inch thick)
– 3 tbsp olive oil
– 4 cloves garlic (minced)
– 2 tbsp fresh rosemary (chopped)
– 2 tbsp fresh thyme (chopped)
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lemon (cut in half)

Instructions

1. Preheat your grill to medium-high heat (400°F) and brush the grates with olive oil to prevent sticking.
2. Pat the butterfly pork chops completely dry with paper towels on both sides.
3. In a small bowl, combine 3 tbsp olive oil, 4 cloves minced garlic, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 1 tsp salt, and 1/2 tsp black pepper.
4. Rub the herb mixture evenly over both sides of all 4 pork chops, covering every surface.
5. Place the seasoned pork chops on the preheated grill and close the lid.
6. Grill for 6 minutes without moving to develop perfect grill marks.
7. Flip the pork chops using tongs and grill for another 6 minutes with the lid closed.
8. Squeeze the juice from one lemon half directly over the pork chops during the last 2 minutes of cooking.
9. Check the internal temperature with a meat thermometer – remove from grill when it reaches 145°F.
10. Transfer the pork chops to a clean plate and let them rest for 5 minutes before serving.
11. Squeeze the remaining lemon half over the rested pork chops just before serving.
Unbelievably juicy with crispy, herb-crusted edges that give way to tender, garlic-infused pork in every bite. The bright lemon finish cuts through the richness perfectly – try serving these chops sliced over a bed of creamy polenta or stuffed into crusty bread for the ultimate pork sandwich experience.

Honey Mustard Glazed Butterfly Pork Chops

Zesty, zingy, and absolutely zero-chance-of-leftovers delicious—these honey mustard glazed butterfly pork chops are about to become your weeknight superhero. With a sweet-tangy glaze that caramelizes into pure magic and juicy, tender pork that practically begs to be devoured, this dish delivers restaurant-worthy flavor without the fuss.

Ingredients

• 4 butterfly pork chops, about 1 inch thick
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder

Instructions

1. Pat the pork chops completely dry with paper towels to ensure a perfect sear.
2. Season both sides of the pork chops evenly with salt, pepper, smoked paprika, and onion powder.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the pork chops for 4-5 minutes per side until a golden-brown crust forms.
5. Reduce the heat to medium and insert an instant-read thermometer into the thickest part of a chop—cook until it reads 145°F, about 2-3 more minutes per side.
6. While the pork cooks, whisk together honey, Dijon mustard, whole grain mustard, and minced garlic in a small bowl.
7. Pour the honey mustard glaze over the pork chops in the skillet, tilting the pan to coat them evenly.
8. Simmer the glazed chops for 1-2 minutes until the sauce thickens and clings to the meat.
9. Remove the skillet from the heat and let the pork rest for 5 minutes to redistribute the juices.

Unbelievably tender with a sticky-sweet crust that crackles slightly at the edges, these chops boast a perfect balance of honey sweetness and mustard tang. Serve them sliced over creamy polenta to catch every drop of that glossy glaze, or pile them onto a crusty roll with pickled onions for a next-level sandwich that’ll have everyone asking for seconds.

Stuffed Spinach and Cheese Butterfly Pork Chops

C’mon, let’s be real—butterfly pork chops are basically pork’s answer to a surprise party, and we’re stuffing them with all the good stuff! These spinach and cheese beauties transform ordinary pork into a juicy, flavor-packed revelation that’ll make you question every bland chop you’ve ever endured. Get ready to impress your taste buds and maybe even your mother-in-law with this surprisingly simple showstopper.

Ingredients

– 4 butterfly pork chops (about 1 inch thick)
– 1 tbsp olive oil
– 2 cups fresh spinach
– 1 cup shredded mozzarella cheese
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– Cooking twine

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Lay each butterfly pork chop flat on a cutting board and pat dry with paper towels.
3. In a medium bowl, combine the fresh spinach, mozzarella cheese, ricotta cheese, Parmesan cheese, minced garlic, dried oregano, salt, and black pepper.
4. Divide the spinach and cheese mixture evenly among the four pork chops, spreading it in the center of each.
5. Fold one side of each pork chop over the filling to create a stuffed packet.
6. Secure each stuffed pork chop with cooking twine, tying it at 1-inch intervals to prevent the filling from leaking during cooking.
7. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
8. Sear the stuffed pork chops for 3 minutes per side until golden brown, working in batches if necessary to avoid overcrowding.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 145°F.
10. Remove from the oven and let rest for 5 minutes before carefully removing the twine and slicing.

That glorious cheesy filling oozes out like a delicious secret when you slice into these golden-brown beauties, creating a stunning presentation that’s perfect for slicing over creamy polenta or alongside roasted potatoes. The pork stays incredibly juicy while the spinach adds just enough earthy balance to all that glorious cheese—it’s basically a fancy dinner that thinks it’s much harder to make than it actually is!

Lemon Rosemary Butterfly Pork Chops

Let’s be real—most pork chops are about as exciting as watching paint dry, but these lemon rosemary butterfly pork chops are here to crash the boring dinner party with zesty flair and herbaceous charm. Lightly pounded for maximum tenderness and marinated in a citrus-herb bath, they cook up faster than you can say “second helping” and deliver restaurant-quality results without the fuss.

Ingredients

– 4 butterfly pork chops (about 1 inch thick)
– 3 tbsp olive oil
– 2 tbsp fresh lemon juice
– 1 tbsp chopped fresh rosemary
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Place pork chops between two sheets of plastic wrap and pound evenly to 1/2-inch thickness using a meat mallet or rolling pin.
2. Whisk together olive oil, lemon juice, rosemary, garlic, salt, and pepper in a shallow dish.
3. Add pork chops to the marinade, turning to coat both sides thoroughly.
4. Marinate at room temperature for 20 minutes (or refrigerate up to 2 hours for deeper flavor).
5. Preheat a grill or large skillet to medium-high heat (400°F if using grill).
6. Remove pork chops from marinade, letting excess drip off.
7. Cook pork chops for 4 minutes on the first side until golden brown with visible grill marks or sear lines.
8. Flip chops and cook for another 3-4 minutes until internal temperature reaches 145°F on an instant-read thermometer.
9. Transfer pork chops to a clean plate and let rest for 5 minutes before serving.

These chops emerge juicy with a perfect sear, the rosemary lending earthy notes that play beautifully against the bright lemon zing. Try serving them over creamy polenta or alongside roasted asparagus for a meal that feels fancy but comes together with weeknight ease.

Smoky Barbecue Butterfly Pork Chops

Brace yourselves, pork chop enthusiasts, because we’re about to butterfly our way to barbecue bliss with a dish that’ll have your taste buds doing the smoky samba. These aren’t your grandma’s dry pork chops—we’re talking juicy, flavor-packed cutlets that soak up smoky goodness like a sponge at a pool party. Get ready to transform humble pork into the star of your next backyard bash with minimal effort and maximum deliciousness.

Ingredients

– 4 bone-in pork chops (1-inch thick)
– 2 tbsp olive oil
– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp cayenne pepper
– 1 tsp black pepper
– 1 tsp salt
– 1 cup barbecue sauce

Instructions

1. Place one pork chop on a cutting board and carefully slice horizontally through the center, stopping about 1/2 inch from the opposite edge to create a butterfly shape.
2. Repeat the butterflying process with the remaining three pork chops.
3. Pat all pork chops completely dry with paper towels to ensure proper seasoning adhesion.
4. Brush both sides of each pork chop evenly with olive oil using a pastry brush.
5. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
6. Rub the spice mixture generously onto both sides of each pork chop, pressing gently to help it adhere.
7. Preheat your grill to medium-high heat (400°F) and oil the grates to prevent sticking.
8. Place pork chops on the grill and cook for 5 minutes without moving them to develop grill marks.
9. Flip pork chops using tongs and cook for another 4 minutes.
10. Brush the top side of each pork chop with 2 tablespoons of barbecue sauce.
11. Flip pork chops again and brush the other side with remaining barbecue sauce.
12. Continue grilling for 2-3 minutes per side until the internal temperature reaches 145°F on an instant-read thermometer.
13. Transfer pork chops to a clean plate and let rest for 5 minutes to allow juices to redistribute.

Now that’s what I call a proper pork transformation! The magic happens when you slice into these beauties—the interior stays incredibly juicy while the edges develop that perfect caramelized crust. Nothing beats that smoky-sweet flavor combo dancing across your palate, especially when served alongside grilled corn and a crisp coleslaw that cuts through the richness. Trust me, your guests will be begging for seconds before they’ve even finished their first plate!

Maple Balsamic Butterfly Pork Chops

Hear ye, hear ye, all pork chop enthusiasts! If you’re tired of the same old dry chops that could double as hockey pucks, prepare for a flavor revelation that’ll make your taste buds do a happy dance. This maple-balsamic glaze is about to become your pork’s new best friend, transforming ordinary chops into a sweet, tangy, caramelized masterpiece that’s shockingly simple to whip up.

Ingredients

– 4 butterfly pork chops (1-inch thick)
– 1/4 cup pure maple syrup
– 3 tbsp balsamic vinegar
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp Dijon mustard
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Pat pork chops completely dry with paper towels to ensure proper browning.
2. Whisk together maple syrup, balsamic vinegar, olive oil, minced garlic, Dijon mustard, smoked paprika, salt, and black pepper in a small bowl until fully combined.
3. Place pork chops in a shallow dish and pour 3/4 of the marinade over them, reserving the remaining 1/4 for glazing.
4. Marinate pork chops at room temperature for 20 minutes (no longer, as the acid can break down the meat texture).
5. Preheat a large skillet over medium-high heat until a drop of water sizzles immediately.
6. Remove pork chops from marinade, letting excess drip off, and discard used marinade.
7. Cook pork chops for 4-5 minutes on the first side until deeply golden brown and easily release from the pan.
8. Flip pork chops and cook for another 3-4 minutes on the second side.
9. Brush reserved fresh marinade over the cooked side of pork chops using a silicone brush.
10. Reduce heat to medium and continue cooking for 2 more minutes, flipping once more to caramelize the glaze.
11. Check internal temperature with an instant-read thermometer inserted into the thickest part, removing from heat when it reaches 145°F.
12. Transfer pork chops to a clean plate and let rest for 5 minutes to allow juices to redistribute.

What emerges from this sweet-and-savory alchemy are chops with a sticky, glossy crust that gives way to incredibly juicy, tender meat inside. The caramelized maple creates almost candied edges while the balsamic cuts through with its sophisticated tang, making these chops fancy enough for date night but easy enough for Tuesday dinner. Try serving them sliced over creamy polenta or alongside roasted Brussels sprouts that can catch any extra glaze drippings.

Asian-Style Soy Ginger Butterfly Pork Chops

Ready to butterfly your way to pork chop perfection? These Asian-style soy ginger beauties are about to become your weeknight superhero, delivering more flavor than your average takeout joint with half the guilt. Seriously, these chops are so good they might just make you forget about that questionable Chinese food place down the street.

Ingredients

– 4 pork chops, 1-inch thick
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 3 tbsp grated ginger
– 4 cloves minced garlic
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 1/2 tsp black pepper
– 2 tbsp vegetable oil
– 2 sliced green onions
– 1 tbsp toasted sesame seeds

Instructions

1. Place each pork chop flat on a cutting board and slice horizontally through the center, stopping 1/2 inch from the opposite edge to create a butterfly shape.
2. Combine soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, sesame oil, and black pepper in a large bowl, whisking until the sugar dissolves completely.
3. Add the butterflied pork chops to the marinade, ensuring each piece is fully coated on both sides.
4. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes—this timing prevents the soy sauce from making the pork too salty while still infusing maximum flavor.
5. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Remove pork chops from marinade, letting excess liquid drip off, and place them in the hot skillet.
7. Cook for 4 minutes on the first side until a golden-brown crust forms and the edges begin to caramelize.
8. Flip each pork chop using tongs and cook for another 3 minutes on the second side.
9. Check for doneness by inserting an instant-read thermometer into the thickest part—it should read 145°F for perfectly juicy pork.
10. Transfer the cooked pork chops to a clean cutting board and let them rest for 5 minutes to allow juices to redistribute evenly.
11. Sprinkle with sliced green onions and toasted sesame seeds before serving.

Get ready for pork chops that practically dance with flavor—the tender, juicy meat practically melts in your mouth while the caramelized soy-ginger glaze delivers that addictive sweet-savory punch. Try serving these over a bed of fluffy jasmine rice to soak up every last drop of that glorious sauce, or slice them thin for killer lettuce wraps that’ll make you feel fancy without the effort.

Pineapple Teriyaki Butterfly Pork Chops

Get ready to meet your new weeknight hero—these pineapple teriyaki butterfly pork chops are about to make your taste buds do a happy dance while your kitchen smells like a tropical vacation. Seriously, who needs a plane ticket when you’ve got this sweet-savory magic happening in your skillet? This dish proves that sometimes the most exciting flavor adventures start right at your own stove.

Ingredients

– 4 butterfly pork chops (about 1 inch thick)
– 1 cup pineapple juice
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 2 tbsp vegetable oil
– 3 garlic cloves, minced
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp water
– 1/4 tsp black pepper

Instructions

1. Pat the butterfly pork chops completely dry with paper towels on both sides.
2. Season both sides of the pork chops evenly with black pepper.
3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place pork chops in the hot skillet, listening for that satisfying sizzle.
5. Cook pork chops for 4-5 minutes until the bottom develops a golden-brown crust.
6. Flip pork chops using tongs and cook for another 4-5 minutes until the second side is browned.
7. Transfer pork chops to a clean plate and tent loosely with aluminum foil.
8. Reduce skillet heat to medium and add minced garlic to the remaining oil.
9. Cook garlic for 30 seconds until fragrant but not browned.
10. Add grated ginger to the skillet and stir for 15 seconds.
11. Pour pineapple juice into the skillet, scraping up any browned bits from the bottom.
12. Add soy sauce, brown sugar, and rice vinegar to the skillet.
13. Bring the sauce to a gentle boil while stirring constantly.
14. Whisk cornstarch and water together in a small bowl until smooth.
15. Slowly drizzle the cornstarch mixture into the boiling sauce while whisking continuously.
16. Cook the sauce for 2-3 minutes until it thickens enough to coat the back of a spoon.
17. Return the pork chops and any accumulated juices to the skillet.
18. Spoon the teriyaki sauce over the pork chops until they’re fully coated.
19. Simmer for 2-3 minutes until the pork chops reach an internal temperature of 145°F.
20. Remove the skillet from heat and let rest for 3 minutes before serving.

Unbelievably tender pork meets that sticky-sweet teriyaki glaze in the most glorious texture party—each bite delivers crispy edges giving way to juicy perfection. The pineapple adds this bright, tropical twist that cuts through the richness, making these chops absolutely irresistible whether you serve them over fluffy rice or chop them up for killer tacos. Honestly, your biggest problem will be deciding whether to eat them straight from the skillet or pretend you have table manners!

Creamy Mushroom Sauced Butterfly Pork Chops

Prepare to have your taste buds do the cha-cha, because we’re about to transform the humble pork chop into a weeknight superstar that’ll make you forget all about boring dinners. This creamy, dreamy mushroom situation is about to become your new culinary crush, guaranteed to earn you chef’s kiss reviews from even the pickiest eaters at your table.

Ingredients

• 4 butterfly pork chops
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 8 ounces cremini mushrooms, sliced
• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped

Instructions

1. Pat butterfly pork chops completely dry with paper towels and season both sides evenly with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place pork chops in the hot skillet and cook for 4-5 minutes until a golden-brown crust forms on the bottom.
4. Flip pork chops using tongs and cook for another 4-5 minutes until internal temperature reaches 145°F on an instant-read thermometer.
5. Transfer cooked pork chops to a clean plate and tent loosely with aluminum foil to rest.
6. Reduce skillet heat to medium and melt unsalted butter in the same pan, scraping up any browned bits from the bottom.
7. Add sliced cremini mushrooms and diced yellow onion to the skillet, cooking for 6-7 minutes until mushrooms release their liquid and onions turn translucent.
8. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Pour chicken broth into the skillet, using a wooden spoon to deglaze the pan by scraping all the flavorful browned bits from the bottom.
10. Simmer the broth mixture for 2 minutes until reduced by half, then stir in heavy cream and grated Parmesan cheese.
11. Cook the sauce for 3-4 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
12. Return the rested pork chops and any accumulated juices to the skillet, spooning the creamy mushroom sauce over them.
13. Sprinkle with fresh chopped parsley and serve immediately.

Get ready for pork chops so tender they practically melt at the touch of a fork, swimming in a sauce that’s rich enough to make you swoon. The earthy mushrooms and sharp Parmesan create a flavor symphony that pairs beautifully with mashed potatoes or crusty bread for sauce-sopping duty—trust me, you’ll want every last drop.

Cajun-Spiced Butterfly Pork Chops

Tired of the same old pork chops that put your taste buds to sleep? These Cajun-spiced butterfly pork chops are about to wake up your dinner routine with a flavor explosion that’ll have you doing a happy dance around the kitchen. Seriously, these bad boys bring the heat and the flavor in all the right ways.

Ingredients

– 4 butterfly pork chops (about 1 inch thick)
– 2 tbsp olive oil
– 1 tbsp Cajun seasoning
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lemon, cut into wedges

Instructions

1. Pat the pork chops completely dry with paper towels to ensure a perfect sear.
2. In a small bowl, combine the Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
3. Rub the seasoning mixture evenly over both sides of all 4 pork chops.
4. Heat a large cast-iron skillet over medium-high heat for 2 minutes until hot.
5. Add the olive oil to the skillet and swirl to coat the bottom evenly.
6. Place the seasoned pork chops in the hot skillet, being careful not to overcrowd them.
7. Cook the pork chops for 4-5 minutes without moving them to develop a golden-brown crust.
8. Flip the pork chops using tongs and cook for another 4-5 minutes on the second side.
9. Check the internal temperature with a meat thermometer inserted into the thickest part, aiming for 145°F.
10. Transfer the cooked pork chops to a clean plate and let them rest for 5 minutes to redistribute juices.
11. Squeeze fresh lemon juice over the pork chops just before serving.

You’ll love how the crispy, spice-rubbed exterior gives way to incredibly juicy, tender pork inside. The smoky paprika and bold Cajun flavors pair perfectly with the bright citrus finish, making these chops fantastic served over creamy grits or alongside grilled corn for that ultimate Southern comfort meal.

Classic Breaded Butterfly Pork Chops

Fabulously crispy, wonderfully golden, and guaranteed to make your taste buds do a happy dance—these breaded butterfly pork chops are the weeknight hero your skillet has been dreaming of. Forget boring dinners; we’re bringing the crunch with a technique so simple, you’ll wonder why you ever ordered takeout.

Ingredients

– 4 butterfly pork chops (about 1/2 inch thick)
– 1 cup all-purpose flour
– 2 large eggs
– 2 tbsp whole milk
– 1 cup plain breadcrumbs
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp black pepper
– 1 tsp salt
– 1/2 cup vegetable oil

Instructions

1. Pat the pork chops completely dry with paper towels to help the breading stick better.
2. Set up three shallow dishes: place flour in the first, whisk eggs and milk in the second, and mix breadcrumbs, garlic powder, paprika, pepper, and salt in the third.
3. Dredge each pork chop in flour, shaking off any excess.
4. Dip the floured chop into the egg mixture, coating both sides evenly.
5. Press the chop firmly into the breadcrumb mixture, ensuring a complete, even coating on both sides.
6. Place the breaded chops on a wire rack for 10 minutes to let the coating set, which prevents it from falling off during frying.
7. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F—test by dropping in a breadcrumb; it should sizzle immediately.
8. Carefully place two chops in the hot oil, frying for 4–5 minutes per side until golden brown and crispy.
9. Use a meat thermometer to check that the internal temperature reaches 145°F for safe, juicy pork.
10. Transfer cooked chops to a paper towel-lined plate to drain excess oil, then repeat with remaining chops.
11. Let the chops rest for 3 minutes before serving to allow juices to redistribute.
Zesty and satisfying, these chops boast a shatteringly crisp exterior that gives way to tender, juicy pork inside. Serve them stacked high with creamy mashed potatoes and a bright side salad, or slice them thin for a killer sandwich that’ll have everyone begging for seconds.

Apple Cider Marinated Butterfly Pork Chops

Hang onto your aprons, folks, because we’re about to transform the humble pork chop into a fall-flavored superstar that’ll have your taste buds doing the cha-cha. This apple cider marinated butterfly cut is basically autumn on a plate, with a personality so bold it might just start giving you cooking advice. Get ready to impress your dinner guests (and yourself) with minimal effort and maximum deliciousness.

Ingredients

– 4 butterfly pork chops (about 1 inch thick)
– 2 cups apple cider
– 1/4 cup olive oil
– 3 tbsp apple cider vinegar
– 2 tbsp brown sugar
– 4 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. In a large bowl, whisk together 2 cups apple cider, 1/4 cup olive oil, 3 tbsp apple cider vinegar, 2 tbsp brown sugar, 4 minced garlic cloves, 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt until the sugar dissolves completely.
2. Place 4 butterfly pork chops in a resealable plastic bag or shallow dish, then pour the marinade over them, ensuring each chop is fully coated.
3. Refrigerate the pork chops for at least 4 hours or up to 12 hours—marinating overnight gives the best flavor penetration and tenderizes the meat beautifully.
4. Remove the pork chops from the refrigerator 30 minutes before cooking to bring them to room temperature for more even cooking.
5. Preheat your grill or grill pan to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
6. Remove the pork chops from the marinade, letting excess drip off, and discard the used marinade for food safety.
7. Grill the pork chops for 5-6 minutes per side, or until they reach an internal temperature of 145°F—use a meat thermometer for perfect doneness every time.
8. Let the pork chops rest on a cutting board for 5 minutes before serving to allow juices to redistribute throughout the meat.

Velvety tender with caramelized edges and a sweet-tangy apple cider kiss, these chops deliver that perfect juicy bite that makes you close your eyes and sigh. Serve them alongside roasted sweet potatoes and sautéed greens for a complete autumnal feast, or slice them thin for epic next-day sandwiches that’ll make your coworkers jealous.

Tangy Apricot Glazed Butterfly Pork Chops

Unbelievably juicy and bursting with sweet-tangy flavor, these butterfly pork chops are about to become your new weeknight hero. They’re so ridiculously easy to make that you’ll be tempted to claim they’re from some fancy restaurant—we won’t tell if you don’t! Get ready to impress your taste buds (and maybe some hungry humans too).

Ingredients

– 4 butterfly pork chops (1-inch thick)
– 1 cup apricot preserves
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the butterfly pork chops completely dry with paper towels—this ensures a beautiful sear instead of steam.
3. In a small bowl, whisk together the apricot preserves, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper until smooth.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the pork chops for 3 minutes per side until golden brown crust forms.
6. Transfer the seared pork chops to the prepared baking sheet, arranging them in a single layer.
7. Brush half of the apricot glaze evenly over the tops of the pork chops using a pastry brush.
8. Bake for 12 minutes at 375°F until the internal temperature reaches 145°F on an instant-read thermometer.
9. Remove from oven and brush with the remaining glaze.
10. Let the pork chops rest for 5 minutes on a cutting board before serving—this allows the juices to redistribute throughout the meat.

Outrageously tender with a sticky-sweet crust that gives way to juicy, perfectly cooked pork in every bite. The tangy apricot glaze caramelizes beautifully against the smoky paprika notes, creating a flavor party that pairs wonderfully with garlic mashed potatoes or a simple arugula salad. Seriously, these chops might just upstage whatever else is on your plate!

Conclusion

So many delicious ways to enjoy butterfly pork chops! Whether you’re grilling outdoors or cooking indoors, these 25 recipes offer endless inspiration for family meals. We’d love to hear which recipes become your favorites—drop a comment below and share your cooking adventures. Don’t forget to pin this article to your Pinterest boards so you can easily find these tasty ideas again!