Seared Pork Chops

Ingredients

• •2 chops Bone-in pork chops, 1.5 inches thick(Look for thick-cut, center-cut rib or loin chops)
• •2 tsp Kosher salt(Adjust based on the size of your chops)
• •1 tsp Black pepper(Freshly ground)
• •1 tbsp Vegetable oil(Or any high-smoke-point oil like canola or avocado)
• •1/4 stick unsalted butter((28g))
• •2 cloves garlic cloves, smashed(Peeled and lightly crushed)
• •3 sprigs fresh thyme sprigs

1. 1

   Pat the Bone-in pork chops, 1.5 inches thick dry with paper towels. Season generously on all sides with Kosher salt and Black pepper. Place the chops on a wire rack set inside a rimmed baking sheet and let them sit at room temperature to dry brine for 30 minutes.

   30 minutes

2. 2

   Preheat your oven to 250°F (120°C). Place the baking sheet with the pork chops into the oven and bake for 25-30 minutes, or until an instant-read thermometer inserted into the thickest part of the chop reads 130°F (54°C) for medium doneness.

   25-30 minutes

3. 3

   When the chops are about ready to come out of the oven, heat the Vegetable oil in a large cast-iron skillet or heavy-bottomed pan over high heat until it just begins to smoke.

   5 minutes

4. 4

   Carefully place the pork chops in the hot skillet. Sear undisturbed for 1 minute until a dark brown crust forms. Flip the chops.

   1 minute

5. 5

   Immediately reduce the heat to medium-high and add the unsalted butter, garlic cloves, smashed, and fresh thyme sprigs to the pan. Tip the skillet slightly and use a spoon to continuously baste the chops with the foaming butter for 1 minute as the second side sears.

   1 minute

6. 6

   Use tongs to hold the chops on their sides, searing the fat cap for 30 seconds to render some of the fat.

   30 seconds

7. 7

   Transfer the pork chops to a clean cutting board or plate. Pour the pan juices over the top and let the chops rest for 5-10 minutes before serving to allow the juices to redistribute.

   5-10 minutes