Brown-Butter Pork Chops and Toast with a Peach and Arugula Salad

Brown-Butter Pork Chops and Toast with a Peach and Arugula Salad 4.17/5 (6 votes)

I love to stack components to create a lovely dish. But sometimes it's more than visually pleasing; it's the perfect way to experience an array of flavors all in one bite! This is just the right meal for that - a flavor packed stack of crisp buttery toast, topped with a juicy pork chop drizzled in brown-butter, and then finished with a simple salad of peppery greens and sweet peaches. So so good!

Brown-Butter Pork Chops and Toast



  • 4 slices hearty artisan bread
  • 2 tablespoons butter
  • 1 1/2 pounds pork chops
  • kosher salt and pepper, to taste
  • 4 tablespoons butter
  • 3 tablespoons fresh parsley, chopped
  • 1/2 lemon, juiced


  1. Butter both sides of each slice of bread - 2T butter total.
  2. Season chops with salt and pepper.
  3. Heat a cast iron (or other heavy skillet) over medium high heat. Toast bread on both sides and transfer to a plate.
  4. Add a bit more butter or olive oil to the pan if necessary, then add chops and brown on both sides.
  5. Reduce the heat to medium, cover, and let cook for 4-5 minutes or until internal temperature is at least 150 degrees. Adjust the time based on the thickness of your chops. Try hard not to over cook.
  6. Transfer the chops to a plate and tent lightly to keep warm.
  7. Add 4 tablespoons butter to the skillet and let it froth over medium heat for about 4-5 minutes or until it’s a nice golden brown. Remove from heat and stir in parsley and lemon juice.
  8. Plate toast, top with pork chop, and drizzle with brown butter.

Nutritional Information

Per Serving: Calories 468 Fat 23 Sat Fat 13 Sodium 283 Carbs 5 Sugars 1 Fiber 2 Protein 48.

Peach and Arugula Salad



  • 1 tablespoon balsamic vinegar
  • 2 teaspoons lemon juice
  • 1/4 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 1 peach, pitted and thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 4 cups arugula


  1. Combine first 4 ingredients in a small bowl to create vinaigrette.
  2. Toss arugula and red onion with vinaigrette to lightly coat.
  3. Plate and top with sliced peaches.

Nutritional Information

Per Serving: Calories 109 Fat 10 Sat Fat 1 Sodium 154 Carbs 4 Sugars 3 Fiber 1 Protein 1.


KID NOTE: The pork chops and brown butter were received very well. As was the toast! Instead of salad, they were given peach slices.

VEGETARIAN TIP: Substitute firm tofu slices for the pork chops.

GLUTEN MODIFICATIONS: Skip the toast or use a GF bread.


  1. Hdtorr says:

    I grilled my peaches and brined the chops! Simple but so delicious!

  2. renee413 says:

    I always use pork tenderloin instead of chops… just my preference. This was tasty and unique, having the bread under the pork. Yum.

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