Salt & Pepper Pork Chop Recipe

Bring to room temperature

Remove pork chops from the refrigerator and pat them dry with paper towels. Let sit at room temperature for 20–30 minutes to promote even cooking.

Combine kosher salt, coarsely ground black pepper, garlic powder, and onion powder in a small bowl. Sprinkle the seasoning evenly on both sides of each pork chop, pressing gently so it adheres. Be sure to coat the exposed edges as well.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot, about 3–4 minutes. Add the neutral oil and swirl to coat the pan.

When the oil is shimmering and just starting to smoke lightly, add the pork chops to the pan without crowding. Place them away from you to avoid splatter. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms.

Flip the chops and add the butter, smashed garlic cloves, and thyme or rosemary sprigs to the pan. Tilt the pan slightly and, using a spoon, baste the chops with the melted butter and aromatics for 2–3 minutes while cooking the second side. Continue cooking until an instant-read thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare to 145°F (63°C) for medium. For 1-inch chops expect total cook time after sear ~5–7 minutes depending on desired doneness.

If the chops are browning too quickly before reaching temperature, reduce heat to medium and cover loosely with foil, or finish in a preheated 375°F (190°C) oven for 4–6 minutes until desired internal temperature is reached.

Transfer chops to a cutting board or plate and tent loosely with foil. Let rest for 5–7 minutes to allow juices to redistribute; carryover will raise the temperature a few degrees.

Discard the garlic and herb sprigs from the pan. Spoon any pan juices over the chops. Squeeze lemon wedges over the chops if using and sprinkle with chopped parsley before serving.