Achieving tender pork chops requires the right technique, and cubing the meat before cooking is a game-changer. This method ensures even cooking and maximum flavor absorption.
I developed this recipe after years of experimenting with different pork cuts and cooking methods. The herb butter adds richness while keeping the pork juicy.
What you’ll get is perfectly seared pork cubes with a golden crust and tender centers, all finished with a velvety herb butter that melts into every bite.
Serve with roasted vegetables or mashed potatoes for a complete meal. The pork stays succulent and full of flavor.
Ingredients for Recipe for Cubed Pork Chops
Quality pork shoulder and fresh herbs create these pan-seared tender bites with rich herb butter.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 2 lb | Boneless, cut into 1-inch cubes |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for best flavor |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Smoked Paprika 🌶️ | 1 tsp | Adds depth to crust |
| Olive Oil 🫒 | 3 tbsp | Divided for searing and butter |
| Unsalted Butter 🧈 | 6 tbsp | For herb butter base |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, stems removed |
| Fresh Thyme Leaves 🌿 | 2 tsp | Stems removed, loosely packed |
| Fresh Parsley 🌿 | 3 tbsp | Finely chopped for garnish |
| Shallot 🧅 | 1 whole | Minced for herb butter |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
| Dijon Mustard 🟡 | 1 tsp | For herb butter depth |
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Pork shoulder is ideal for cubing—its marbling ensures the meat stays tender during searing. Source it from a reputable butcher or Whole Foods for consistent quality. Look for pieces with visible fat streaks, as this renders down during cooking, basting the pork in its own juices. The Diamond Crystal kosher salt provides cleaner flavor without the bitterness of iodized table salt.
No pork shoulder? Pork tenderloin works but requires shorter cooking time to avoid dryness. Substitute dried rosemary and thyme at one-third the amount if fresh isn’t available. The Dijon mustard in the herb butter can be swapped for whole-grain mustard for texture. Shallots can be replaced with red onion in a pinch, though the flavor will be slightly more pungent.
Herb butter can be made 2 days ahead and refrigerated. Cooked pork keeps for 3-4 days in the fridge or freezes for 3 months. For best results, bring the pork to room temperature before searing to ensure even cooking throughout the cubes.
Why You’ll Love This Recipe
- One Pan Wonder: I toss the cubed pork shoulder with the spices and roast—same pan, no extra dishes piling up.
- Smoky Depth: That smoked paprika and garlic powder combo gives every bite a warm, almost campfire-like richness.
- Weeknight Lifesaver: Honestly, it’s my go-to when I need dinner ready before soccer practice ends.
- Stretches Far: Pork shoulder is budget-friendly, and this feeds my family of four with leftovers for lunch.
Step-by-Step Instructions for Pan-Seared Cubed Pork Chops
Master the technique for tender, herb-infused pork with a perfect sear every time.
Step 1: Season the Pork Shoulder
Pat the 2 lb pork shoulder cubes dry with paper towels—this ensures a proper sear. In a large bowl, toss the cubes with 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika until evenly coated.
Let the seasoned pork sit at room temperature for 15 minutes while you prepare the herb butter. This brief rest allows the spices to adhere and the meat to cook more evenly.
Step 2: Prepare the Herb Butter
In a small bowl, combine the softened 6 tbsp unsalted butter with 2 tbsp fresh rosemary, 2 tsp fresh thyme leaves, minced 1 whole shallot, 1 tbsp lemon juice, and 1 tsp Dijon mustard. Mix until fully incorporated.
The butter should be soft but not melted—this ensures the herbs distribute evenly. Set aside while you sear the pork; the residual heat will melt it perfectly later.
Step 3: Sear the Pork Cubes
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add half the pork cubes in a single layer, leaving space between each piece. Sear undisturbed for 3-4 minutes per side until deep golden brown and cooked through.
Don’t overcrowd the pan—this steams the pork instead of searing it. Transfer the seared pork to a plate and repeat with the remaining 1 tbsp olive oil and pork cubes.
Step 4: Finish with Herb Butter
Return all the pork to the skillet and reduce heat to medium-low. Add the herb butter and toss to coat each cube, basting with the melted butter for 1-2 minutes until glossy and fragrant.
The pork is done when the internal temperature reaches 145°F and the exterior is caramelized. The herb butter should sizzle and coat the pork evenly, infusing every bite with flavor.
Step 5: Garnish and Serve
Transfer the pork to a serving dish and sprinkle with 3 tbsp fresh parsley. Let it rest for 5 minutes to allow the juices to redistribute, ensuring maximum tenderness.
Each cube should be juicy inside with a rich, herbaceous crust. Serve immediately while the herb butter is still glossy and aromatic.
Pro Tips For Making Recipe For Cubed Pork Chops
- Dry the Cubes: Pat the pork shoulder cubes thoroughly dry with paper towels before seasoning. I learned this the hard way—wet meat steams instead of searing, and you’ll miss that crispy, flavorful crust.
- Season Twice: Hit the cubes with salt, pepper, garlic powder, and smoked paprika before cooking, then dust them with a little extra smoked paprika right before they go in the pan. Sounds weird, but it works: the double layer of spice really sticks.
- Don’t Overcrowd: Cook the pork in batches if needed—cramming the pan drops the temperature and turns your sear into a sad, soggy boil. Your future self will thank you when you taste the difference.
- Rest Before Serving: Give the pork cubes 5 minutes to rest under foil after cooking. I skip this when I’m lazy, but the dish is noticeably juicier when I don’t.
Storing and Reheating recipe for cubed pork chops
Fridge Storage
Let the pork cool completely before transferring to an airtight container. It stays fresh in the fridge for 3-4 days. I use glass containers from New Seasons Market—they’re perfect for leftovers. The flavors deepen overnight, making it even tastier the next day. ❄️
Freezer Method
For longer storage, spread the cooled pork on a tray to freeze individually, then transfer to a freezer bag. It keeps well for 3 months. Label with the date—I learned this trick from my Dad when I was a kid. Reheat from frozen for best texture.
Stovetop Reheating
Warm the pork in a skillet over medium-low heat with a splash of water or broth. Cover and heat for 5-7 minutes, stirring occasionally. This method keeps the meat moist and revives the herb butter’s richness. 🔥
Microwave Option
Place pork in a microwave-safe dish with a damp paper towel on top. Heat on 50% power for 1-2 minutes, stir, then repeat until reaching 145°F. The towel prevents drying—my go-to for quick weekday lunches.
Oven Reheating
Preheat oven to 300°F and spread pork on a baking sheet. Cover with foil and heat for 10-15 minutes. This works great for larger batches, especially when serving with roasted veggies.
Nutrition Facts
Frequently Asked Questions
What’s the best cut for cubed pork?
Pork shoulder works best due to its marbling, which keeps the meat tender during searing. Pork tenderloin is a leaner alternative but requires careful timing to prevent dryness.
Why do you cube pork chops before cooking?
Cubing creates more surface area for a better sear and faster, more even cooking. It also allows the herb butter to coat every bite, maximizing flavor.
Can I use dried herbs instead of fresh?
Yes, but reduce the amount to one-third of the recipe’s fresh herb quantity. Dried herbs are more concentrated, so a little goes a long way.
How do I know when the pork is done?
Use a meat thermometer to check for an internal temperature of 145°F. The exterior should be golden brown, and the juices should run clear.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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