Good pork deserves a great sauce. Many recipes for Patti’s famous sauce rely on a store-bought bottle.
My version starts from scratch, giving you full control over flavor and salt. You can make it in five minutes with common kitchen staples.
This guide explains the original method, the homemade alternative, and how to use it for an amazing dinner.
How to Make Patti’s Pork Chop Sauce Recipe
This section details the classic preparation method. The sauce comes together quickly while your meat rests.
For best results, ensure your margarine or butter is properly softened to room temperature. This creates a smooth, spreadable paste.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Servings: Enough for 4-6 pork chops
- Course: Main Course
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 stick (1/2 cup) margarine or unsalted butter, softened
- 1 teaspoon seasoning salt
- 1 teaspoon soy sauce
- 1 teaspoon black pepper, freshly ground
Instructions
- Place the softened margarine or butter into a small mixing bowl.
- Add the seasoning salt, soy sauce, and black pepper to the bowl.
- Stir vigorously with a fork or small whisk until all ingredients are fully combined into a uniform paste.
- The sauce is now ready to be brushed onto hot pork chops right before serving.
Nutrition
- Calories: 110 kcal
- Protein: 0 g
- Fat: 12 g
- Carbohydrates: 0 g
- Sugar: 0 g
- Fiber: 0 g
- Sodium: 290 mg
- Cholesterol: 0 mg (with margarine)
Cooking Method
This sauce is not cooked on its own. It is applied as a finishing condiment.
You spread or brush it onto freshly grilled, pan-seared, or baked pork chops just after they come off the heat.
Tools Needed
- Small mixing bowl
- Fork or small whisk
- Measuring spoons
- Pastry brush for application (optional)
Understanding the Original Patti’s Experience
Patti’s 1880’s Settlement in Grand Rivers, Kentucky, is famous for its 2-inch thick pork chops. The restaurant sells its signature products online for home cooks.
Their official “Patti’s Pork Chop Sauce” comes in a 13 oz plastic bottle. It is a special blend of seasonings designed to bring out real pork flavor.
The Store-Bought Sauce and Seasoning
You can purchase the bottled sauce and a dry seasoning blend directly from the restaurant’s shop. This is the most direct way to replicate their exact taste.
Many home cooks use these products as a base. They season the chops with Patti’s Porkchop Seasoning before cooking.
The final step involves brushing on the bottled sauce after grilling. This double-layer method ensures deep flavor.
The Homemade Butter Sauce Alternative
The recipe I provided mimics the finishing sauce’s rich, savory, and peppery profile. Using unsalted butter instead of margarine often gives a better, richer flavor.
The soy sauce adds umami depth and a hint of salt. Freshly cracked black pepper provides a noticeable kick that cuts through the fat.
This homemade version allows you to adjust the salt and pepper levels to your personal taste. You are not limited by a pre-made blend.
Cooking the Perfect Pork Chop for This Sauce
The sauce is a finishing touch, but the chop itself must be cooked well. A dry or tough chop won’t be saved by any sauce.
The goal is a juicy interior with a well-browned, flavorful crust. This creates a perfect base for the rich butter sauce.
Choosing Your Pork Chops
Bone-in, center-cut chops about 1 to 1.5 inches thick work best. They cook more evenly than very thin chops.
The fat around the edge, called the fat cap, should be intact. It will render and baste the meat during cooking, adding great flavor.
Look for chops with a pinkish-red color and some marbling. This intramuscular fat is key to keeping the meat moist and tender.
Essential Grilling and Pan-Searing Tips
For grilling, many experts recommend a two-zone fire. Sear the chops over direct high heat for 2-3 minutes per side to get grill marks.
Then, move them to the indirect, cooler side of the grill to finish cooking through without burning. This method prevents a greasy solid lump of fat.
In a pan, start with high heat to sear, then lower the heat to finish. Let the chops rest for 5 minutes after cooking before adding the sauce.
This rest period lets the juices redistribute. Applying the butter sauce immediately after the rest allows it to melt beautifully over the hot meat.
Nutritional Notes and Dietary Adjustments
As a dietitian, I believe understanding what you eat is important. This sauce is a flavor enhancer, not a low-calorie item.
Its primary role is to make a lean protein like pork more enjoyable, which can support balanced eating. Use it mindfully as a finishing element.
Managing Sodium and Fat
The main nutritional considerations are sodium and saturated fat. The seasoning salt and soy sauce contribute most of the sodium.
You can reduce sodium by using a low-sodium soy sauce and halving the seasoning salt. The black pepper and butter will still provide ample flavor.
For a healthier fat profile, choose a soft margarine made with plant-based oils or a light butter blend. The amount per serving is still small.
Adapting for Different Diets
This recipe is naturally gluten-free, as soy sauce is typically made without wheat. Always check your specific brand to be sure.
For a dairy-free version, use a plant-based butter alternative or the original margarine. Ensure your margarine is made from oils like soybean or canola.
The basic formula is versatile. You could add a teaspoon of minced garlic or a pinch of smoked paprika for a personal twist without complicating the recipe.
Beyond Pork Chops: Using the Sauce
This butter sauce mixture is not just for pork. Its savory, umami-rich profile complements many other proteins.
Think of it as a compound butter designed for grilled and roasted meats. It can elevate simple weeknight dinners with minimal effort.
Other Meats to Try
It works wonderfully on grilled chicken breasts or thighs. The butter helps keep lean chicken breast moist.
Try it on a thick, well-seared steak as an alternative to classic steak butter. Lamb chops are another excellent candidate for this peppery, salty finish.
For a real treat, brush it on corn on the cob after grilling. The flavors pair perfectly with the sweet corn.
Application and Storage
Always apply the sauce to hot meat off the heat. The residual warmth will melt it into a glossy coating.
You can make a larger batch and store it in the refrigerator for up to two weeks. Simply let it soften at room temperature before using it again.
For longer storage, form the mixed butter into a log on parchment paper, roll it up, and freeze. You can then slice off rounds as needed.
Frequently Asked Questions
What is Patti’s Pork Chop Sauce made of?
The homemade version is a blend of softened butter or margarine, seasoning salt, soy sauce, and black pepper. The restaurant’s bottled sauce is a proprietary special blend of seasonings.
Can I use butter instead of margarine?
Yes, unsalted butter works better for flavor. It creates a richer, more complex finishing sauce compared to most margarines.
How do I cook 2-inch thick pork chops like the restaurant?
Use a two-zone grill method: sear over direct high heat, then move to indirect heat to finish cooking slowly. Always let thick chops rest for 5-10 minutes before serving.
Where can I buy the original Patti’s sauce?
You can shop Patti’s 1880’s Settlement online. They sell their Pork Chop Sauce, dry seasoning, and other products like BBQ sauce and strawberry butter.
What does the sauce taste like?
It is savory, salty, buttery, and distinctly peppery. It adds a rich, umami layer that enhances the natural flavor of the pork without overwhelming it.
Can I bake pork chops with this sauce?
Do not bake the raw sauce mixture. Cook your chops first using your preferred method, then spread the softened butter sauce on them just after they come out of the oven.
Is there a copycat recipe for Patti’s dry seasoning?
A close blend might include salt, black pepper, garlic powder, onion powder, and a hint of paprika. Experiment by mixing these to taste before applying to your meat.
What sides go well with this?
Classic sides include baked potatoes, green beans, or a simple salad. The rich sauce pairs well with starches that can soak up the extra flavor.