Pan-Seared Pork Chops

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Pan-SearedEasyPrep 10 minCook 14 minServes 4

Thick bone-in chops, seared hard for a golden crust and finished with garlic butter — juicy at 145°F, never dry.

Ingredients

4 bone-in pork chops, about 1 inch thick (about 2 lb total)
1½ tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
2 tbsp olive oil
2 tbsp unsalted butter
3 garlic cloves, smashed
1 tbsp fresh thyme leaves

Steps

Pat the chops very dry. Season on both sides with salt, pepper, garlic powder and paprika.
Heat the olive oil in a large skillet over medium-high heat until it shimmers.
Sear the chops 4-5 minutes per side without moving them, until deeply golden.
Reduce the heat to medium, add the butter, smashed garlic and thyme, and baste the chops with the foaming butter for 2-3 minutes.
Cook until a thermometer in the thickest part reads 145°F.
Rest 5 minutes before serving so the juices settle.

Serve with: applesauce, mashed potatoes and sauteed green beans.

Pork is done at 145°F plus a 3-minute rest — cooking it to the old 160°F standard is the main reason pork chops dry out.

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