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Perfect Pork Chops
Learn how to make Perfect Pork Chops with our easy recipe. You’ll never cook pork chops any other way once you try our fool-proof method.
Yield: 2 servings
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Ingredients
Two 1 1/2 inch bone-in, center cut pork chops
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
6 tablespoons butter, divided
3 peeled and smashed garlic cloves
6 or more fresh thyme sprigs
Instructions
- Preheat oven to 375 degrees F
- Line a small sheet tray with foil and place a rack in the tray over the foil. Set aside.
- Pat the pork dry and salt and pepper both sides.
- Heat a cast iron skillet over medium high heat with the vegetable oil until the oil starts to smoke.
- Use tongs and set both chops in place in the hot oil. Do not touch for three minutes.
- Turn each over and do not touch for two minutes.
- Remove the pan from heat and transfer both chops to the prepared sheet tray.
- Place a remote probe thermometer into the thickest part of the thickest chop and place in the oven.
- Set probe to alarm at 135 degrees F. The chops should take about ten minutes to reach 135 degrees F.
- While the chops are cooking, pour the fat out of the skillet and discard but leave the browned bits in the pan.
- Off heat add three tablespoons of the butter, all of the garlic and about half of the thyme. Turn the burner on low.
- Once the pork reaches 135 degrees F, remove from the oven and set them into the skillet and turn the heat to medium.
- Tip the pan and using a spoon, baste the chops on both sides for five minutes.
- Remove the pork chops to the rack, place a single pad of butter on each and cover loosely with foil and let rest ten minutes.
- During this resting time, the chops will reach 145 degrees F which is the safe cooking temperature for pork.
- While the meat is resting, add the remaining butter and remaining thyme to the skillet and stir and cook for a few minutes. Then remove the pan from heat and let it sit.
- Once the pork has rested, pour any liquids into the skillet, strain and serve over each pork chop.
- You may also leave the solids in the sauce and serve with the pork.
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