Perfect Pan-Seared Pork Chops

Pork chops get a bad reputation only because they are so often overcooked. Sear them hot, baste with butter, and pull at 145°F for juicy, tender results every time.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp neutral oil
• 2 tbsp butter
• 3 cloves garlic, smashed
• 2 sprigs thyme

Instructions

1. Pat the chops dry and season with salt and pepper.
2. Heat the oil in a cast-iron skillet over medium-high until shimmering.
3. Sear the chops 3–4 minutes per side until golden.
4. Add the butter, garlic, and thyme; tilt the pan and baste for 1 minute.
5. Pull at 145°F and rest 5 minutes before serving.

Tips

A 30-minute salt brine adds extra juiciness. For thick chops, reverse-sear instead.

Related: cooked with Pan-Searing · learn about Pork Chops · find pasture-raised pork direct from a farm.