Pan Seared Pork Chops
Pan Seared Pork Chops
Ingredients
- 2 bone in pork chops (or bone-in pork chops, 1 ½ inches thick, 12 ounces each)
- 2 tablespoons vegetable oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Herbed Butter
- 3 tablespoons salted butter
- ½ teaspoon dried thyme leaves (or 1 ½ teaspoons fresh)
- ½ teaspoon dried rosemary (or 1 ½ teaspoons fresh)
- 1 clove garlic (minced, optional)
Instructions
- 1
Combine butter, thyme, and rosemary in a small bowl. Set aside.
- 2
Dab pork chops dry with a paper towel and generously season with kosher salt & pepper.
- 3
Heat oil in a large skillet or pan (cast iron is best) over medium-high heat.
- 4
Add pork chops and sear for 2 minutes or until golden brown. Flip the chop over and sear for 2 minutes until browned.
- 5
Reduce the heat to medium and continue to cook the chops until they reach 138-140°F in the thickest part of the chop, about 6-8 minutes more, turning as needed.
- 6
Remove the chops from the pan and place them on a plate to rest. Add the herbed butter to the hot pan and whisk to scrape up any brown bits in the pan. Let cook for about 1 minute or until fragrant and bubbly. Stir in minced garlic if using and cook just until fragrant.
- 7
Spoon the butter from the pan over chops and serve.
Nutrition
Per serving (based on 2 servings)
