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ruths chris pork chops recipe

Ruth's Chris Pork Chops Recipe

If you want restaurant-quality pork chops at home, this is the way to do it!
The trick with Ruth's Chris's version is to start with thick-cut bone-in chops—boneless won’t give you the same result.
A quick sear in a cast-iron pan followed by a gentle oven finish keeps them from drying out.
Basting with butter and fresh herbs at the end gives them an extra layer of richness.
You'll definitely want to let them rest under a foil tent to keep the juices from escaping before slicing.
A simple sauce made with the pan drippings, a splash of broth, and a knob of butter brings everything together.
Pairing these with roasted vegetables and a crisp salad makes this meal heavenly!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Servings: 4

Ingredients

  • 4 Pork chops boneless
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tbsp Thyme fresh
  • 1/4 cup Chicken broth
  • 1/2 cup Cream
  • 2 tbsp Butter
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper

Instructions

  • In a bowl, mix garlic powder, onion powder, salt, and black pepper.
  • Use these spices to generously coat each pork chop.
  • Heat butter in a skillet over medium-high heat.
  • Cook the pork chops, about 5 minutes per side, until they are golden brown and cooked through.
  • Remove pork chops from the skillet and set aside.
  • Add chicken broth to the skillet to deglaze it, scraping up any browned bits.
  • Stir in cream and fresh thyme.
  • Let the sauce simmer for a few minutes until it thickens slightly.
  • Return the pork chops to the skillet.
  • Let them warm up in the sauce for another 2-3 minutes.