Ingredients
Scale
- 4 bone-in pork chops, about 1-inch thick (about 1 to 1.5 pounds)
- Salt, to taste (preferably kosher salt)
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, finely chopped (optional)
- 1 tablespoon freshly squeezed lemon juice (optional, for brightness)
- Fresh parsley, chopped, for garnish
Substitution Tips: If you don’t have bone-in pork chops, boneless will work, but watch cooking times closely to avoid drying out. Unsalted butter is best to control salt levels, but you can use salted butter—just hold back a little salt when seasoning the pork. Fresh herbs really elevate the flavor, but dried herbs are a fine stand-in in a pinch.
Instructions
- Start by patting your pork chops dry with paper towels. This step is crucial because moisture on the meat’s surface prevents a good sear. Season both sides generously with salt and freshly ground black pepper.
- Heat a large skillet (preferably cast iron) over medium-high heat. Add the olive oil and let it get hot but not smoking—about 1 to 2 minutes. I learned early on that a properly heated pan is key to that gorgeous crust my grandmother always talked about.
- Place the pork chops in the skillet, making sure they’re not crowded. Sear without moving them for about 4 minutes. You’re looking for a deep golden-brown crust before flipping.
- Flip the pork chops and cook the other side for another 3 to 4 minutes. Thinner chops may cook faster; thicker ones might need a minute or two longer. Use a meat thermometer if you have one—the internal temp should reach 145°F for juicy, safe pork.
- Reduce heat to medium-low and add the butter, minced garlic, thyme, and rosemary to the pan. As the butter melts, tilt the pan slightly and spoon the garlic butter over the chops repeatedly. This basting step infuses the pork with rich flavor and helps keep it moist—one of my favorite tricks I picked up watching my grandmother work her magic.
- After about 2 minutes of basting, remove the pork chops from the pan and transfer them to a plate. Let them rest for 5 minutes; this allows the juices to redistribute, ensuring every bite is tender.
- Optional but highly recommended: drizzle the chops with a squeeze of fresh lemon juice and garnish with chopped parsley before serving to add a bright, fresh contrast to the rich butter sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International