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(81)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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 monosaturated 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.

Powered by

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.

    Private Notes

    Leave a Private Comment on this recipe and see it here.

    Ratings

    5 out of 5
    81 user ratings
    Your rating

    or to rate this recipe.

    Have you cooked this?

    or to mark this recipe as cooked.

    Comments

    MP

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

    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.

    Jo Anne Larson

    Made this tonight exactly as written. Easy and delicious is.

    Paul Z

    Used frozen corn and served with wild rice. BIG HIT. Super easy and super tasty.

    Sam

    Spectacular. No notes.

    Chadwell

    we made this for 4 Monday night. Had to substitute vegan "butter" for the good stuff due to allergies BUT toasted some finely minced walnuts and added that to the "butter" to give it a nutty flavor of browned butter. Also added cherry tomatoes halves. Turned out really nice and a nice looking dish. Very easy to make and easy to make it a collaborative cooking process. Everyone ( even 3&5 year olds) enjoyed their contribution.

    Private comments are only visible to you.

    Recipe Tags

    or to save this recipe.