Garlic-Butter Pan-Seared Pork Chops

 

 This recipe focuses on a high-heat sear to lock in moisture, finished with a simple garlic, herb, and butter pan sauce. The key to juicy pork chops is not overcooking them; we will pull them off the heat at 145°F (63°C) and let them rest.

Yields: 2 servings Prep time: 10 minutes Cook time: 10 minutes Resting time: 5 minutes

Ingredients:

• Pork Chops: 2 thick-cut (1 to 1.5 inch) bone-in or boneless pork chops.
• Seasoning: 1 teaspoon kosher salt, ½ teaspoon freshly cracked black pepper, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika.
• Oil: 1 tablespoon neutral high-smoke-point oil (like avocado or vegetable oil).
• Finishing: 2 tablespoons unsalted butter, 3 cloves of fresh garlic (minced), 2 sprigs of fresh thyme.

Instructions:

1.    Prep and Season: Remove the pork chops from the refrigerator and pat them very dry with paper towels. Cold, wet meat will not sear well. Combine the salt, black pepper, garlic powder, and smoked paprika in a small bowl, then generously season both sides of the chops.

2.    Get the Pan Hot: Heat the avocado oil in a heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. Wait until the oil is shimmering and almost smoking.

3.    The Sear: Carefully place the pork chops into the hot pan. Do not overcrowd the pan. Let them cook undisturbed for 4–5 minutes. You are looking for a deep, golden-brown crust.

4.    Flip: Flip the chops. They should release easily from the pan if they are properly seared. Cook for another 3–5 minutes on the second side.

5.    The Butter Baste: Reduce the heat to medium. Add the butter, minced garlic, and fresh thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a large spoon to continuously baste the hot, foaming butter over the pork chops for the final 1–2 minutes of cooking. This adds incredible flavor and helps keep them moist.

6.    Check Doneness: Use a meat thermometer to check the thickest part of the chop. Once it reaches 145°F (63°C), remove the chops from the skillet and place them on a cutting board or warm plate.

7.    Rest: This is the most important step. Tent the chops loosely with aluminum foil and let them rest for 5 minutes. This allows the juices, which have moved to the surface during cooking, to redistribute throughout the meat.

8.    Serve: Serve the pork chops drizzled with the pan sauce from the skillet.