Daily Dishy
Pan-Seared Pork Chops
Thick, juicy pork chops with a deep golden crust, finished with sizzling garlic and thyme butter. Dinner in about 20 minutes.
Ingredients
- 4 pork chops, about 1 inch (2.5 cm) thick, bone-in or boneless, 8 oz (225 g) each
- 1 ¼ tsp fine salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tbsp neutral oil
- 3 tbsp unsalted butter
- 3 garlic cloves, lightly crushed
- 3 thyme sprigs, or 2 rosemary sprigs
Instructions
- Pat the pork chops dry and season both sides with the salt. Let them stand at room temperature for 30 minutes, or refrigerate uncovered for up to 24 hours.
- Pat dry again and season with the pepper, garlic powder and paprika.
- Heat the oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add the chops and cook without moving for 4 to 5 minutes, until deep golden brown underneath.
- Turn the chops and cook for 3 minutes.
- Reduce the heat to medium and add the butter, garlic and thyme. When the butter foams, tilt the pan and spoon the butter over the chops repeatedly for 1 to 2 minutes, until they reach 140°F (60°C) in the thickest part.
- Transfer the chops to a plate, spoon over the garlic butter and rest for 5 minutes before serving.
Notes
- If your chops have a thick fat cap, hold them on their edges with tongs for 1 to 2 minutes at the start to render and crisp the fat.
- Cook in two batches if all four chops do not fit with space between them.
Substitutions
- Herbs: use rosemary or sage instead of thyme.
- Brine: for extra juicy chops, brine them for 1 to 2 hours in 4 cups (1 L) water with 3 tablespoons salt and 1 tablespoon sugar, then pat dry and skip the salt in step 1.
Storage
- Refrigerate for up to 3 days. Slice and reheat gently, or serve cold in sandwiches and salads.