Thick Cut Recipe

Prepare and brine (optional)

Pat the thick-cut pork chops dry with paper towels. If time allows, do a quick dry brine: sprinkle 1 tsp kosher salt evenly over each side of the chops and refrigerate uncovered for 1 hour to overnight. This step improves flavor and texture but is optional if you need to cook sooner.

In a small bowl, whisk together olive oil (2 tbsp), soy sauce, Dijon mustard, honey, lemon juice, garlic powder, smoked paprika, remaining 1 tsp kosher salt and 1 tsp black pepper. This is the marinade/glaze to flavor the thick chops.

Place the pork chops in a shallow dish or zip-top bag and pour the marinade over them. Massage to coat thoroughly. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours. Remove chops from fridge 20 minutes before cooking to come to room temperature.

Preheat the oven to 400°F (200°C). Place an oven-safe skillet (preferably cast-iron) on the stovetop over medium-high heat.

Dry any excess marinade from the chops (reserve marinade for later use in the sauce if you like, but discard if it contacted raw pork and will not be boiled). Season the chops lightly with additional black pepper if desired. Add 1 tbsp olive oil to the hot skillet until shimmering.

Sear the pork chops: place chops in the skillet without crowding, presentation side down first. Sear 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side for 2–3 minutes. Use tongs and sear the short edges (fat cap) 30–45 seconds each for rendered fat.

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches 140–145°F (60–63°C) for slightly pink, juicy center — about 8–12 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part (not touching bone). For food safety, 145°F is recommended with a 3-minute rest.

Remove skillet from oven and transfer chops to a cutting board. Tent loosely with foil and rest for 5–7 minutes; internal temp will rise a few degrees while resting.

While the pork rests, return the skillet to medium heat on the stovetop (use a separate pan if you used a non-stick that shouldn't go under broiler). Add 2 tbsp butter to the pan drippings. Once melted, add the minced shallot and sauté 1–2 minutes until softened and translucent.

Add the minced garlic and thyme and cook 20–30 seconds until fragrant. Carefully pour in 1/2–1 cup dry white wine (or 1 cup chicken stock if avoiding wine) to deglaze the pan, scraping up browned bits with a wooden spoon. Increase heat slightly and reduce the liquid by half, about 2–4 minutes.

If you reserved the marinade, add up to 2 tbsp and bring to a simmer (ensure marinade is boiled for at least 1–2 minutes). Stir in 1/2 cup chicken stock if more liquid is needed. Reduce heat to low and whisk in the optional 1/4 cup heavy cream for a richer sauce.

Swirl in the remaining 1 tbsp butter to finish and create a glossy sauce. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper (adjust to taste). Keep sauce warm while plating.

Slice the rested pork chops against the grain into thick slices or serve whole. Spoon the pan sauce over the chops.

Garnish with chopped fresh parsley and serve with lemon wedges on the side to squeeze over the meat for brightness.