Description
Thick-cut bone-in pork chops seared in cast iron until deeply golden, then basted with garlic herb butter right in the pan. Pull them at 140°F and they rest their way to juicy every time.
Ingredients
- 2 bone-in pork chops (at least 1 inch thick)
- 1.5 tsp kosher salt (or salt to taste)
- 1 tsp fresh ground black pepper (or to taste)
- 2 tablespoons avocado oil (or another high smoke point oil)
- 3 tablespoons unsalted butter
- 3 whole garlic cloves, peeled
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
Instructions
- Heat a cast iron skillet over high heat until it is very hot, about 2-3 minutes.
- Pat the pork chops dry with a paper towel, then season generously with kosher salt and cracked black pepper on all sides. Score the fat cap with two or three shallow cuts to keep the chops from curling.
- Add the avocado oil to the hot skillet and swirl to coat. Once the oil shimmers but isn’t smoking excessively, carefully place the pork chops in the pan.
- Sear for 2 minutes without moving, then flip and sear the other side for another 2 minutes.
- Continue flipping every 45-60 seconds until the chops reach 140°F, standing them on their edges to brown the fat cap and sides. Including the two sears above, total time in the pan is usually 5-8 minutes for 1-inch chops.
- Lower the heat to medium-low, then add the butter, garlic cloves, and fresh herbs to the pan. As the butter melts, use a metal spoon to continuously baste the chops by spooning the melted butter over them for about 1 minute.
- Remove the pork chops from the pan when the internal temp reaches 140°F and place them on a wire rack to rest for at least 5 minutes. The internal temp will rise to 145°F during the resting period. Do not tent with foil.
- Top with the browned garlic, herbs, and browned butter from the pan. Serve immediately and enjoy!
Notes
- Thickness is not optional. Chops need to be at least 1 inch thick. Thinner chops overcook before a crust forms.
- Pull at 140°F, not 145°F. Carryover heat brings them to 145°F while resting, which is the current USDA standard for pork.
- Dry the surface completely. Any moisture left on the chops steams instead of searing.
- Two fats, two jobs. Avocado oil takes the hard sear, butter goes in only after the heat drops so it doesn’t burn.
- Score the fat cap. Two or three shallow cuts stop the chops from buckling in the pan.
- Don’t crowd the skillet. Two thick chops is the limit in a 12-inch pan. Sear four in two batches.
- Rest on a wire rack, uncovered. Foil traps steam and softens the crust.
- Chops over 1.5 inches: Sear 2 minutes per side, then finish in a 400°F oven until the center reads 140°F.
- Boneless chops work but cook faster and dry out more easily. Start checking about two minutes early.
- Leftovers keep 3 days in the fridge. Reheat in a pan over medium heat, about 5 minutes per side.
- Prep Time: 5 minutes
- Rest Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American