Pork Chops
Ingredients
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- 4 pork chops, bone-in (about 1-inch thick) – patted dry
- 2 teaspoons kosher salt
- 1 teaspoon black pepper – freshly ground
- 1 tablespoon neutral oil
- 2 tablespoons unsalted butter
- 2 cloves garlic – lightly crushed
- 4 sprigs fresh thyme
Instructions
- 1.
Preheat the oven to 400°F. Pat the pork chops dry with paper towels, then season all over with the kosher salt and black pepper; let sit at room temperature for 10–15 minutes.
- 2.
Heat the neutral oil in a large oven-safe skillet over medium-high heat until shimmering, 2–3 minutes.
- 3.
Lay the pork chops in the skillet and sear without moving until deep golden brown, 3–4 minutes. Flip and sear the second side until browned, 2–3 minutes.
- 4.
Reduce the heat to medium, add the unsalted butter, garlic, and fresh thyme. Tilt the pan and baste the chops with the foaming butter for 1–2 minutes.
- 5.
Transfer the skillet to the oven and cook until an instant-read thermometer inserted near the bone reads 135–140°F, 5–10 minutes depending on thickness; the chops should feel just firm and springy.
- 6.
Transfer the pork chops to a plate, spoon some of the thyme-garlic butter over top, and rest for 5–10 minutes to reach 145°F internally.
- 7.
Serve warm, spooning any remaining pan butter over the chops.
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Pork chops are a straightforward cut that rewards good technique with big flavor: a well-seared crust gives way to a juicy, tender interior. Seasoning is simple—salt and pepper let the mild, slightly sweet pork shine—while a quick butter baste with garlic and herbs adds aroma without masking the meat. When cooked to a blush at the center and rested properly, they deliver a satisfying balance of savory depth and clean, meaty sweetness.
Across home kitchens and restaurants, pork chops have long been a weeknight staple and a comfort classic. They trace their popularity in the United States to widespread hog farming and mid-20th-century butchery that standardized cuts like center-cut, rib, and loin chops. Modern guidance sets a safe finish at 145°F with a short rest, moving away from the dry, overcooked chops of the past and celebrating juicier, more flavorful results.