Ingredients:

  • 4 Bone-In Pork Chops (about 1.5 inches / 3.8 cm thick)
  • 1 tbsp Olive Oil (or high-heat neutral oil)
  • 2 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 6 tbsp Unsalted Butter, cut into 3 pieces
  • 4 cloves Garlic, smashed lightly
  • 6 sprigs Fresh Thyme (or 2 sprigs Rosemary)
  • 1/4 cup Chicken Stock or Dry White Wine
  • 1 tsp Lemon Juice (freshly squeezed)

Instructions:

  1. Preparation is Key: Pat the pork chops completely dry using paper towels. Season the chops aggressively on all sides with Kosher salt and black pepper. Allow the seasoned chops to rest at room temperature for 10 minutes while the pan preheats.
  2. Searing the Chops: Place a heavy-bottomed skillet (cast iron recommended) over high heat for 3 minutes until smoking hot. Add the olive oil. Once shimmering, carefully lay the chops into the hot pan. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms. Flip the chops and sear the second side for another 2–3 minutes.
  3. Basting and Finishing: Reduce the heat to medium-low. Add the butter, garlic cloves, and thyme sprigs to the skillet. Once the butter melts, tilt the skillet slightly. Using a basting spoon, continuously scoop up the melted butter/aromatic mixture and spoon it over the chops for 2–3 minutes. Continue basting until the thickest part of the chop registers 140°F (60°C).
  4. Rest and Deglaze: Immediately transfer the chops to a cutting board. Tent loosely with foil and allow them to rest for 5 minutes (the internal temperature will carry over). Return the skillet to medium heat. Deglaze the pan by pouring in the chicken stock or white wine, scraping up the browned bits ('fond') from the bottom. Stir in the lemon juice and let the sauce reduce slightly (about 1 minute).
  5. Serve: Slice the rested chops (if desired) or serve whole. Drizzle generously with the warm pan sauce.