Description
Rich and juicy, these pan-seared pork chops are perfect for an effortless yet elevated family dinner. The herby butter baste adds depth of flavor, while the cast-iron sear creates the perfect crust. Serve with your favorite sides for an epic meal!
Ingredients
- 2 bone-in pork chops (at least 1 inch thick)
- 1 tsp kosher salt (or salt to taste)
- 1 tsp fresh ground black pepper (or to taste)
- 3 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.
- 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 for about 5-8 minutes total, making sure to also sear the fat cap and edges until they’re beautifully browned.
- 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—this keeps the crust crispy.
- Top with the charred garlic, herbs, and browned butter from the pan. Serve immediately and enjoy!
- Prep Time: 5 minutes
- Rest Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American