Perfect Pan-Seared Garlic Butter Pork Chops
Stop settling for dry meat! This master recipe is one of the best pork chop recipes ideas for busy families. It uses a cast-iron sear and a garlic-herb butter baste to deliver juicy, restaurant-quality chops in under 35 minutes.
Equipment
- 1 Cast Iron Skillet 12-inch recommended for heat retention
- 1 Instant-Read Thermometer Essential for accuracy
- 1 Metal Tongs High-heat safe
Ingredients
- 4 Bone-in Pork Chops Rib chops, approx 1.5 inches thick
- 2 tbsp Avocado Oil Or grapeseed oil for high heat
- 1 tbsp Kosher Salt Generous amount for crust
- 1 tsp Black Pepper Freshly cracked
- 3 tbsp Unsalted Butter divided
- 4 cloves Garlic Smashed, not minced
- 4 sprigs Fresh Thyme
- 3 sprigs Fresh Rosemary
Instructions
- Temper the Meat: Remove pork chops from the refrigerator 20 minutes before cooking to take the chill off. Pat them completely dry with paper towels to ensure a good sear.
- Season: Season both sides of the chops aggressively with the Kosher salt and cracked black pepper. Press the seasoning gently into the meat.
- Heat the Pan: Place your cast iron skillet over medium-high heat. Add the avocado oil. Wait until the oil shimmers and just begins to smoke.
- The Sear: Carefully place chops in the hot pan. Do not crowd them (cook in two batches if necessary). Sear undisturbed for 4-5 minutes until a deep golden-brown crust forms.
- Flip and Baste: Flip the chops. Reduce heat to medium. Immediately add the butter, smashed garlic, thyme, and rosemary to the pan. Tilt the pan slightly and use a large spoon to continuously baste the foaming herb butter over the chops for 3-5 minutes.
- Check Temperature: Insert an instant-read thermometer into the thickest part of the meat (avoiding the bone). Remove the chops from the pan when they reach 135°F - 140°F.
- Rest: Transfer chops to a clean cutting board or platter. Let them rest for at least 8 minutes. The internal temperature will rise to the safe 145°F during this time. Serve with the remaining pan juices poured over the top.
Notes
- Don't Overcook: Remember, the USDA safe temperature for pork is 145°F. It is perfectly safe (and delicious) if the center is slightly pink.
- Substitutions: If you only have boneless chops, reduce the cooking time by about 1-2 minutes per side, as they cook faster than bone-in.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven with a splash of broth to keep them moist.