Achieve restaurant-quality perfection right in your own kitchen! These pan-seared pork chops develop a beautifully crispy, golden-brown crust on the outside while remaining incredibly tender and juicy on the inside. Quick, flavorful, and ready in under 20 minutes.
Ingredients
- 4 Thick-cut pork chops (bone-in highly recommended, about 1-inch thick)
- 2 tbsp Vegetable oil or canola oil (for high-heat searing)
- 2 tbsp Unsalted butter (for basting)
- 3 cloves Garlic (smashed)
- 3 sprigs Fresh thyme or rosemary (optional, for aromatics)
- 1 tsp Salt (or to taste)
- 1/2 tsp Black pepper (freshly ground)
Instructions
- Take the pork chops out of the fridge about 15 minutes before cooking. Use paper towels to pat them completely dry on both sides. Season generously with salt and black pepper.
- Heat the oil in a large, heavy skillet (cast iron is best) over medium-high heat. Wait until the oil is shimmering and almost smoking.
- Carefully place the pork chops in the hot skillet. Let them sear undisturbed for 4-5 minutes until a deep, golden-brown crust forms on the bottom.
- Flip the chops. Immediately add the butter, smashed garlic, and fresh herbs to the pan.
- As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the melted butter over the top of the chops. Cook for another 4-5 minutes.
- Check for doneness. The internal temperature should read 145°F (63°C). Remove the chops from the pan, pour the remaining pan juices over them, and let them rest for 5 minutes before serving!
Nutrition
Calories: 54kcalCarbohydrates: 1gProtein: 0.2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 583mgPotassium: 14mgFiber: 0.1gSugar: 0.03gVitamin A: 177IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg