Pan-Seared Pork Chops Recipe
Pan-Seared Pork Chops
Serves 2
The key to a good crust is getting a hard sear first, then lowering the heat to cook the pork fully. You will know the chops are ready to flip over when they release themselves slightly from the bottom of the pan.
3 Tbsp. grapeseed oil
2 bone-in pork chops, about 1” thick
1 tsp. kosher salt
½ tsp. freshly ground pepper
2 Tbsp. unsalted butter
2 garlic cloves, peeled and smashed
3 fresh thyme springs
Heat a large skillet on medium-high heat and add the grapeseed oil. Pat chops dry and sprinkle both sides with salt and pepper.
Place chops in the pan and cook until golden brown, about 4-5 minutes. Flip and cook the other side, about 4-5 minutes.
Carefully drain some of the oil from skillet and turn down the heat to medium. Add the butter, garlic cloves, and thyme sprigs; cook until butter is foamy and sizzling. Gently tip the skillet and baste the chop with melted butter using a spoon, another 2 minutes.
Remove chops from pan and let rest 10 minutes. Slice and serve.
More porky goodness:
A Lighter, Brighter Pork Tenderloin
Ground Pork Wants to Be Appreciated!
Is Pink Pork Safe to Eat?
