Print: Pan-Seared Pork Chops with Garlic Butter

Press Ctrl+P (⌘P on a Mac) to print.

3 sides on 3×5 cards. In the print dialog pick paper size 5×3 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Pan-Seared Pork Chops with Garlic Butter

Ingredients · Serves 4 · Prep 5 min · Total 55 min

4 bone-in pork chops, about 1 inch thick (8 to 10 oz each)
1 ½ tsp kosher salt
½ tsp black pepper
1 tbsp vegetable oil
3 tbsp unsalted butter
3 cloves garlic, lightly smashed
3 sprigs fresh thyme or rosemary, or 1/2 tsp dried

Pan-Seared Pork Chops with Garlic Butter

Steps

Pat the chops dry and season all over with the salt. Let them sit at room temperature so the salt soaks in.
Pat the chops dry again and season with pepper. Heat the oil in a 12-inch skillet over medium-high heat until shimmering.
Add the chops and sear without moving them until deep golden underneath.
Flip and cook the second side.
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.
Move the chops to a plate and rest 5 minutes. Spoon the garlic butter over the top before serving.

Pan-Seared Pork Chops with Garlic Butter

Steps, continued

Cook to 145°F inside (check with a thermometer).