Pan Seared Garlic Pork Chops
Thick pork chops seared in a hot skillet, then basted with garlic, butter, and thyme.
Equipment
- Large skillet
- Meat thermometer
- Tongs
Ingredients
Main Ingredients
- 4 bone in pork chops about 1 inch thick
- 1 tbsp olive oil
- 1 tbsp unsalted butter for basting
- 2 cloves garlic smashed
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme leaves or rosemary
- 1 tsp smoked paprika
- 1 tbsp lemon juice
Instructions
Cooking
- Temper and season. Rest the chops for 15 minutes, pat dry, and rub with salt, pepper, and paprika.
- Sear. Cook in hot oil over medium high heat for 4 to 5 minutes until deeply golden.
- Baste. Flip, add butter, garlic, and thyme, and cook 4 to 5 minutes more, spooning butter over the meat.
- Check and rest. Remove at 145 degrees F and rest under foil for 5 minutes.
- Finish. Add the lemon juice and spoon the pan juices over the chops.
Notes
Substitutions: Use boneless chops and rosemary for thyme.
Tips: Dry the chops well and pull them at 145 degrees F.
Storage: Refrigerate up to 3 days and reheat to 165 degrees F.