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Butter is pretty great as is — but what if we told you that you can make butter taste even better without adding a single ingredient? It's true! Brown butter results when butter and butter alone is cooked low and slow until its milk solids caramelize and become nutty and sweet. Incorporate Butter 2.0 into all of your favorite fall recipes (including these browned-butter pork chops from I Am Homesteader) and you'll never look back.
Read More: How to Brown Butter
While brown butter is my new hero in the kitchen, pork chops are kind of my archnemesis. Whenever I make them, they usually end up dry, chewy, and unpalatable. I'm not giving up on pork chops without a fight though... As a part of a last-ditch effort, I'm enlisting my new friend, brown butter, to help me make yummy pork chops once and for all.
First things first, make garlic brown butter — patience, grasshopper, this will take a little bit of time. Once your butter is browned, add pork chops to the skillet. (Start with room-temperature chops to prevent toughness.) Once the pork chops are cooked through, set them aside and focus on the sauce. Turn the heat to low and add mushrooms, oregano, and thyme to the butter. Whisk in flour and stir out the lumps, then add milk and cook until thickened. Add the pork chops back in to heat through and voilà. (I'm serving these over mashed potatoes because the sauce reminds me of gravy — do with that information what you will!)
→ Get the Recipe: Browned Butter Pork Chops with Mushrooms from I Am Homesteader