Pan Seared Pork Chops
Crispy on the outside and tender on the inside, these pork chops are bound to be a hit with the whole family!
Foto: Spend With PenniesIngredients
- 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
- 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)
Steps
Combine butter, thyme, and rosemary in a small bowl. Set aside.
Dab pork chops dry with a paper towel and generously season with kosher salt & pepper.
Heat oil in a large skillet or pan (cast iron is best) over medium-high heat.
Add pork chops and sear for 2 minutes or until golden brown. Flip the chop over and sear for 2 minutes until browned.
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.
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.
Spoon the butter from the pan over chops and serve.
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