Crispy on the outside and juicy on the inside, these pan-seared pork chops are flavored with butter, garlic, and thyme.
Ingredients
For the Pork Chops
- 3piecebone-in or boneless pork chops
- salt (to taste)
- Black pepper (to taste)
- 2tbspvegetable oil or olive oil
- 4tbspunsalted butter
- 5clove garlic
- 3sprigsfresh thyme
How to make Pan-Seared Pork Chops
Prepare the Pork Chops
Pat the pork chops dry with a kitchen towel to remove excess moisture.
Season both sides of the pork chops generously with salt and black pepper. Rub the seasoning into the meat.
Sear the Pork Chops
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot.
Add the oil to the pan and swirl to coat the bottom evenly.
Carefully add the pork chops to the skillet without overcrowding. Sear for about 2-3 minutes on the first side until golden brown.
Flip the pork chops using tongs and sear for another 2-3 minutes on the other side until golden brown.
Baste the Chops
Add butter, whole garlic cloves, and thyme sprigs to the skillet.
Baste the pork chops with the melted butter, garlic, and thyme for about 2 minutes.
If your pork chops have a thick layer of fat along the edge, use your tongs to stand the chops on their fatty side. Hold them there for another 2 minutes, allowing the fat to render and crisp up.
Once the pork chops are cooked to your desired level (aim for an internal temperature of 145°F/63°C for medium), remove them from the skillet and let them rest on a cutting board for 5 minutes before serving. Resting the meat allows the juices to redistribute, keeping the pork chops juicy and tender.
Tips & Tricks
Ensure the skillet is very hot before adding the pork chops to achieve a good sear.
If paired with creamy mushroom white wine sauce is a perfect complement, adding richness and depth to the dish. This meal is great with mashed potatoes, roasted vegetables, or a simple green salad.
