Pan-Seared Pork Chops
Thick, juicy bone-in pork chops seared golden in a skillet and basted with garlic, thyme and butter. Dinner in 25 minutes.
- Servings
- 4
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
Ingredients
Equipment
- Large cast-iron or heavy skillet
- Instant-read thermometer
Instructions
Pat the chops very dry and season all over with the salt and pepper. If you have time, leave them uncovered in the fridge for an hour or up to a day.
Heat the oil in the skillet over medium-high heat until shimmering. Add the chops and sear without moving until deeply browned, 4–5 minutes.
Flip and lower the heat to medium. Add the butter, garlic and thyme.
Tilt the pan and spoon the foaming butter over the chops again and again until they read 140°F near the bone, 4–6 minutes.Tilt the pan and spoon the foaming butter over the chops again and again until they read 60°C near the bone, 4–6 minutes.
Rest the chops on a plate for 5 minutes; they’ll rise to 145°F, slightly pink and juicy. Spoon the garlic butter over them to serve.Rest the chops on a plate for 5 minutes; they’ll rise to 63°C, slightly pink and juicy. Spoon the garlic butter over them to serve.
Notes
- Pork is safe at 145°F with a 3-minute rest. Cooking it much beyond that is what makes chops dry.
- Thin chops cook in half the time; watch them closely.
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Nutrition estimate
- Calories
- 585
- Protein
- 48 g
- Carbs
- 1 g
- Fat
- 43 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
