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Pork Chops · Pan-Seared Garlic Butter

Pan-Seared Pork Chops with Garlic Butter

Thick, juicy pork chops with a golden crust, basted in garlic-thyme butter right in the pan. A quick salt rest and a thermometer are the secrets to never-dry pork.

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Prep
5 min
Cook
14 min
Total
55 min
Serves
4
Level
Easy

Ingredients

  • 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

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

Steps

  1. Pat the chops dry and season all over with the salt. Let them sit at room temperature so the salt soaks in.
  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 without moving them until deep golden underneath.
  4. Flip and cook the second side.
  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.
  6. Move the chops to a plate and rest 5 minutes. Spoon the garlic butter over the top before serving.

Tip: 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.

Tip: 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.

Estimated nutrition per serving: 440 calories · protein 41 g · carbohydrates <1 g · fiber 0 g · sugars 0 g · fat 30 g (saturated 12 g) · sodium 760 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.