Description
A foolproof recipe for tender, juicy pan-seared pork chops finished with a rich garlic butter pan sauce. This method ensures a perfect sear and prevents dryness by using a specific resting technique.
Ingredients
Scale
- 4 boneless center-cut pork chops (about 1-inch thick, 6–8 oz each)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- ½ cup dry white wine (or low-sodium chicken broth)
- 2 tbsp fresh lemon juice
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Remove pork chops from the fridge and let them sit on the counter for 15-20 minutes to reach room temperature. Pat them completely dry with paper towels.
- Season both sides of the chops generously with kosher salt and black pepper.
- Heat a cast iron skillet over medium-high heat. Add olive oil and wait until it shimmers and just starts to smoke.
- Place chops in the pan without overcrowding (cook in batches if necessary). Cook undisturbed for 3-4 minutes until a deep golden-brown crust forms.
- Flip the chops and cook the second side for 3-4 minutes. The internal temperature should reach about 140°F (60°C).
- Remove chops from the pan and place them on a plate. Cover loosely with foil and let rest for 5 minutes.
- Reduce heat to medium-low. Add butter to the same pan. Once melted and foaming, add minced garlic and thyme. Cook for 30-60 seconds until fragrant.
- Pour in white wine (or broth) and scrape up the brown bits (fond) from the bottom of the pan. Simmer for 1-2 minutes to reduce slightly.
- Remove from heat and stir in fresh lemon juice. Taste and adjust seasoning if needed.
- Return the rested chops to the pan and spoon the garlic butter sauce over them. Let sit for a minute to soak up flavor. Serve immediately.
Notes
[‘Do not skip the resting step; it allows juices to redistribute and prevents dry meat.’, ‘Pull pork at 140°F as residual heat will raise the temperature to 145°F during resting.’, ‘Ensure chops are dry before searing to achieve a good crust.’, ‘Garlic burns quickly, so keep heat at medium-low when adding aromatics.’, ‘For a thicker sauce, whisk in a teaspoon of cold butter at the end (monter au beurre).’]
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with sau
- Calories: 450
- Sugar: 1
- Sodium: 650
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 2
- Protein: 40
Keywords: pork chops, garlic butter, pan-seared, weeknight dinner, easy recipe, juicy pork, cast iron skillet, one-pan meal