Pan-Seared Pork Chops with Garlic Butter

Steps

1. Pat the chops dry and

   season (how to season to taste)

   Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid

   all over with the salt. Let them sit at room temperature so the salt soaks in.
   ⏱ Salt rest: 30 min
2. Pat the chops dry again and season with pepper. Heat the oil in a 12-inch skillet over medium-high heat until shimmering.
3. Add the chops and

   sear (how to sear)

   Sear Brown the outside of meat or fish fast in a very hot pan for a deep, flavorful crust. 1. Pat the meat dry with paper towels and salt it.2. Heat a heavy pan over medium-high to high heat until very hot, then add a thin layer of oil.3. Lay the meat in, away from you, and leave it alone.4. Turn it once it releases easily and is deep brown, then brown the other side.5. Sear in batches so the pieces don't touch. Done when: There is a deep brown crust and the meat lets go of the pan on its own. Searing doesn't cook it through; finish to a safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Turn on the fan; a hot pan smokes.How to sear meat and fish: mistakes to avoid

   without moving them until deep golden underneath.
   ⏱ Sear side 1: 5 min
4. Flip and cook the second side.
   ⏱ Sear side 2: 3 min
5. Lower the heat to medium and add the butter, garlic and herbs. Tilt the pan and spoon the foaming butter over the chops again and again until they reach 145°F (63°C) in the center, away from the bone.
   145°F⏱ Baste: 3 min
6. Move the chops to a plate and

   rest (how to rest)

   Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

   5 minutes. Spoon the garlic butter over the top before serving.
   ⏱ Rest: 5 min

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Tips

• The USDA safe temperature for whole cuts of pork is 145°F followed by a 3-minute rest. A little blush of pink inside is fine.
• Thin chops (1/2 inch) cook in about 2 to 3 minutes per side, so start checking early.

Storage

Refrigerate up to 3 days. Slice and warm gently in a covered skillet with a splash of broth.

How long leftovers keep, and freezing and reheating: leftovers and storage.