Ingredients needed
Pork chops. I used bone-in pork chops with a bit of a fat cap. Boneless pork chops can be used but the cooking time will need to be reduced slightly. Extra-virgin olive oil. Salt and black pepper. Butter. Whole garlic cloves. Fresh thyme. Other fresh herbs like rosemary, sage, parsley or oregano are all delicious with pork and can be substituted for the thyme.
How to pan sear pork chops
Pat the pork chops dry with paper towels and heat a large cast iron skillet over medium-high heat. Season the pork chops (as per the recipe below) then add to the pan, pressing down on the chops with a spatula then allow to cook for 2-4 minutes per side, depending on the thickness of the chops. Add the butter to the pan with the garlic cloves and fresh thyme. Baste the pork with the butter for the last 2 minutes of cooking. Remove the pork from the pan and pour over all of the butter. Allow to rest for 5 minutes before serving.
Can I make this ahead?
Pork chops are definitely best served immediately after cooking. However, you can season the chops and place them in the fridge overnight. This is pretty much dry-brining and will result in an even juicier, more tender pork chop once cooked. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days.
Serving suggestions
Pork chops are delicious served with a variety of side dishes. Mashed potatoes and vegetables like green beans, asparagus or broccoli are our favorites. A simple sauce like our creamy mushroom sauce will be delicious too.
Pork Chop Recipes
