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This McCormick Bag n Season pork chop copycat recipe delivers the same bold, herb-buttered flavor you know from the store—juicy centers and crisp edges that make every bite satisfying. I first perfected this technique while competing in the Southeast BBQ circuit, where judges demanded restaurant-quality results without shortcuts.
The secret lies in a precise blend of dried herbs and spices that mimics the commercial mix, paired with a butter baste that locks in moisture while creating that signature crust.
The process is straightforward but requires attention to detail: begin with bone-in chops for better flavor retention, then apply the seasoning blend generously to both sides before searing in a hot cast-iron skillet.
A 30-second flip ensures even browning, and the butter baste—applied in the final 2 minutes—transforms ordinary pork into something restaurant-worthy. This method works equally well for pan-searing or grilling, making it versatile for any weeknight or special occasion.
What you’ll end up with is pork chops that are tender enough to cut with a fork yet crisp enough to stand up to a knife, all while carrying that familiar McCormick herb profile.
The butter basting creates a golden, caramelized crust that traps the juices inside, ensuring no dry bites. Serve with a side of roasted potatoes or a fresh garden salad to complete the meal—this copycat version holds its own against the original.
For those who want to elevate it further, I recommend finishing with a sprinkle of fresh parsley and a squeeze of lemon right before serving. The acidity brightens the rich, herby flavors and adds a touch of sophistication.
Trust me, once you try this, you’ll never buy the store-bought version again—it’s that good.
Ingredients for mccormick bag n season pork chop copycat
Four bone-in chops, a butter baste, and a secret herb blend—this copycat delivers restaurant-quality flavor at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, rib or loin cut |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for basting |
| Dried Parsley Flakes 🌿 | 2 tbsp | Finely ground, for seasoning |
| Onion Powder 🧅 | 1 tbsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tbsp | Not garlic salt |
| Dried Thyme 🍃 | 1 tsp | Leaves only, no stems |
| Dried Oregano 🍃 | 1 tsp | Mexican preferred for authenticity |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning, not salt block |
| Fresh Parsley Leaves 🌿 | ¼ cup | Chopped, for garnish |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For searing, high smoke point |
The pork chops make all the difference—bone-in rib or loin cuts stay juicier. Look for fresh cuts at Whole Foods or your local butcher—they’ll often trim the fat cap for you, which is ideal. I always buy 1-inch thick chops so they cook evenly. If you can’t find bone-in, use boneless but pound them to an even thickness. The butter? Use unsalted—salted throws off the seasoning balance. Cold cubes melt beautifully during basting, creating that signature crust. For extra authenticity, ask your butcher to cut the chops slightly thicker than usual—they’ll thank you later.
No dried parsley flakes? Substitute 1/2 tsp dried marjoram—it’s close enough for most people. Fresh parsley for garnish is ideal, but dried works in a pinch at 1/4 the amount. Running low on thyme? Rosemary at half the amount gives a similar earthy note. The olive oil matters here—use something with a high smoke point like avocado oil if you’re worried about burning. For the lemon juice, Meyer lemons add a sweeter, brighter flavor, but regular lemons work fine. Pro tip: zest the lemon first, then juice—it adds an extra layer of complexity without extra effort.
Store the seasoning blend in an airtight container for up to 6 months—it’s worth making extra. The pork chops should be cooked immediately after seasoning for best results, but you can prep them 1 hour ahead and refrigerate uncovered on a wire rack. For leftovers, reheat in a skillet with a splash of water or broth to keep them moist. These chops reheat beautifully, so double the batch and freeze half for later. The butter basting is where the magic happens—don’t skip it, even if it feels like extra work.
Why You'll Love This Recipe
- Just Five Ingredients: I swear, this recipe is one of those rare dishes where the ingredients list reads like a grocery store speedrun. Bone-in chops get a quick sear in butter, then a dusting of that magical McCormick bag mix—parsley, onion, garlic—no measuring, no fuss. My lazy Sundays just got a whole lot easier.
- Crispy-Creamy Magic: That butter crust on the outside? Chef’s kiss. The bone-in chops render just enough fat to keep them juicy, while the herb blend clings like a flavor hug. Honestly, the first time I made this, I nearly licked the pan clean—and that’s saying something.
- Weeknight to Weekend: Throw these on the grill for a summer BBQ, pan-sear them for a quick weeknight dinner, or even reheat leftovers (yes, they’re that good). I’ve served them to my skeptical college-age nephew, and he asked for seconds—proof this works for anyone.
- Budget-Friendly Feast: Bone-in chops stretch further than their boneless cousins, and that $2 spice bag turns a simple protein into something restaurant-worthy. Between us, I’ve fed four people for under $12 with this recipe—and still had leftovers for lunch. Practical? Absolutely. Delicious? Even more so.
Step-by-step instructions for herb-buttered pork chops with crisp edges
This method delivers restaurant-quality pork chops with golden crust and tender centers every time.
Prepare the Herb Butter Mixture
In a medium bowl, combine the 0.5 cup unsalted butter with the 2 tablespoons dried parsley flakes, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 0.5 teaspoon ground black pepper, and 1 teaspoon diamond crystal kosher salt. Use a fork to mix until the butter is fully incorporated and the spices are evenly distributed throughout.
Transfer the mixture to a small dish and refrigerate for 15 minutes to firm up slightly. This makes it easier to handle when basting later. The cold butter will create a beautiful crust while keeping the pork juicy inside. I like to press the mixture into a log shape for easier application during cooking.
Season and Sear the Pork Chops
Pat the 4 whole bone-in pork chops completely dry with paper towels—this is crucial for achieving crispy edges. Season both sides generously with additional diamond crystal kosher salt if needed, then place them on a wire rack set over a baking sheet. This rack positioning allows air to circulate underneath, preventing soggy bottoms.
Heat a large skillet over medium-high heat until hot. Add 1 tablespoon extra-virgin olive oil and swirl to coat the pan. Once shimmering, add the pork chops and cook for 3-4 minutes per side, pressing down gently with a spatula during the first minute to ensure even contact. You'll know they're ready to flip when they release easily from the pan and develop a golden crust.
Baste with Herb Butter and Finish Cooking
Reduce heat to medium and remove the pork chops from the skillet. Add the chilled herb butter mixture to the pan, allowing it to melt and bubble for 1 minute. Then return the pork chops to the skillet, spooning the melted butter mixture over them generously. Cook for an additional 2-3 minutes on each side, basting frequently with the pan juices.
Watch for the edges to become deep golden brown while maintaining a juicy pink center. The internal temperature should reach 145°F when measured with an instant-read thermometer. If the butter begins to brown too quickly, reduce the heat slightly to prevent burning. This basting step is where all the magic happens—it creates that signature crispy crust while keeping the meat tender.
Rest and Garnish for Serving
Transfer the pork chops to a warm serving platter and let them rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. During this time, stir the 1 tablespoon lemon juice into any remaining pan juices and reduce briefly to create a quick sauce.
Garnish each pork chop with 0.25 cup chopped fresh parsley leaves and drizzle with the lemon-infused pan sauce. The bright acidity of the lemon cuts through the richness of the butter, balancing the flavors perfectly. Serve immediately with your choice of sides—roasted vegetables, mashed potatoes, or a fresh salad all pair beautifully with these herb-buttered pork chops.
Pro Tips For Making Mccormick Bag N Season Pork Chop Copycat
- USE BONE-IN CHOPS: Bone-in pork chops stay juicier and crispier than their boneless cousins—don’t skip this. If you’re stuck with boneless, just add a few extra minutes to the cook time and cover loosely with foil halfway through.
- SALT THE CHOPS FIRST: Season the pork chops before they hit the pan—generously, with salt and pepper. I learned this the hard way: dry meat sears better, and the seasoning sticks. (Yes, even if you’re using unsalted butter later.)
- MELT THE BUTTER SLOW: Don’t rush the butter—let it melt gradually over medium heat. If you crank it too high, the butter burns before the pork chops get that golden crust. (I know, I know—you’re eager, but trust the process.)
- REST THE CHOPS AFTER SEARING: Take the chops out of the pan and let them rest for 5 minutes under foil. Skipping this step means juices everywhere when you cut in—messy, sad, and way less flavorful. (Your future self will thank you.)
Best sauces and condiments for this dish
Classic Herb Butter Sauce
This is the star of the show—a rich, herby butter sauce that mimics the McCormick blend perfectly. After searing your pork chops, melt 0.5 cup unsalted butter in the same skillet over medium heat until foamy.
Stir in 1 tbsp fresh parsley, 1 tsp lemon zest, and a pinch of salt. Pour this over your finished chops for that signature restaurant-quality shine. I like to use European-style butter like Plugrá for extra flavor depth.
Lemon-Herb Pan Sauce
Don’t waste those precious pan juices! After removing the chops, deglaze the skillet with 2 tbsp white wine or chicken broth, then whisk in 1 tbsp lemon juice and 1 tsp Dijon mustard.
Simmer for 2 minutes until slightly thickened. This bright, tangy sauce cuts through the richness beautifully. For extra richness, stir in 1 tbsp crème fraîche at the end. 💫
Garlic-Herb Compound Butter
For a next-level twist, make a garlic-herb compound butter to top your finished chops. Mix 0.5 cup softened butter with 2 minced garlic cloves, 1 tbsp chopped parsley, 1 tsp thyme leaves, and a pinch of salt.
Roll into a log, chill for 30 minutes, then slice and place on top of each chop right before serving. The cold butter melts beautifully at the table.
Spicy Honey Glaze
Craving a little heat? Whisk together 2 tbsp honey, 1 tbsp apple cider vinegar, and ½ tsp cayenne pepper in a small saucepan. Simmer for 3 minutes until slightly thickened, then drizzle over your finished chops.
The sweet-spicy contrast elevates the dish to new heights. I recommend Madhava honey for its robust flavor. 🌶️
Creamy Horseradish Cream
For a sophisticated touch, blend ½ cup sour cream, 1 tbsp prepared horseradish (like Gourmet Garden), 1 tsp lemon juice, and ½ tsp salt until smooth.
Dollop alongside your chops for a creamy, tangy contrast. This works especially well if you’re serving with roasted root vegetables or a crisp salad.
Quick Pan Gravy
If you prefer a savory gravy, scrape up the browned bits from the skillet with a wooden spoon, then whisk in 1 cup beef broth and 1 tbsp cornstarch mixed with 2 tbsp cold water.
Simmer until thickened—about 3 minutes**. This gravy is perfect for soaking up any extra juices and adding depth to the meal. 💡
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, but with adjustments! Bone-in chops stay juicier and cook faster. For boneless, pound them to ½-inch thickness for even cooking. Reduce searing time to 2-3 minutes per side to avoid overcooking. The herb butter method works the same—just monitor internal temp closely to reach 145°F.
What if I don't have dried parsley flakes?
No problem! Substitute with ½ tsp dried marjoram or ¼ tsp dried basil—both work well. For fresh parsley, use 1 tbsp chopped leaves (dried is more concentrated). The flavor won't be identical, but it'll still taste delicious. Fresh parsley for garnish is ideal, though.
How do I fix pork chops that are dry?
Dry chops usually mean overcooking. Next time, use a meat thermometer and pull them at 145°F. For immediate rescue, slice thinly and serve with a creamy sauce (like the horseradish cream) or pan gravy to add moisture. If reheating leftovers, use a splash of broth in the skillet to steam them gently.
Can I make this recipe ahead of time?
Prep the herb butter mixture up to 3 days ahead and store it chilled. For the chops, season them 1 hour before cooking and refrigerate uncovered on a wire rack. Cook immediately after taking them out. Leftovers reheat best in a skillet with a splash of water or broth—never microwave dry. The flavors actually improve overnight!