Jul 14 2026
Restaurants›Au's Garden Chinese Restaurant›Salt And Pepper Porkchop Recipe

Salt And Pepper Porkchop Recipe

Inspired by Au's Garden Chinese Restaurant
Time45m
Serves4

Make Salt And Pepper Porkchop Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Porkchops

Seasoning blend

For searing & finishing

Method

Prepare porkchops

  1. 1

    Pat dry and bring to room temp

    Pat the pork chops dry with paper towels on both sides. Let them sit at room temperature for 20–30 minutes to ensure even cooking.

  2. 2

    Season with salt

    Evenly sprinkle the Kosher salt over both sides of each pork chop (about 1/4 tbs per chop). Press gently so the salt adheres. This step helps with crust formation and flavor.

  3. 3

    Apply pepper-forward rub

    In a small bowl, combine the freshly ground black pepper, garlic powder, onion powder, smoked paprika (if using), and white pepper. Evenly coat both sides of each pork chop with the seasoning blend, focusing on a generous application of the black pepper for the 'salt and pepper' character.

Sear and finish

  1. 4

    Heat pan

    Place a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add the neutral oil and swirl to coat the bottom. The oil should shimmer but not smoke heavily.

  2. 5

    Sear porkchops

    Add the pork chops to the pan in a single layer without crowding. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side for 2–3 minutes.

  3. 6

    Baste and finish with butter

    Reduce heat to medium. Add the butter, thyme sprigs, and smashed garlic to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the pork chops with the flavored butter for 1–2 minutes. This adds flavor and encourages even cooking.

  4. 7

    Check doneness

    Use an instant-read thermometer inserted into the thickest part of a chop (avoiding bone). Remove from heat when the internal temperature reads 140–145°F (60–63°C) for a slightly pink, juicy center; or 150°F (66°C) if you prefer fully cooked with no pink. Remember the chops will rise a few degrees while resting.

Rest and serve

  1. 8

    Rest

    Transfer the pork chops to a cutting board or plate and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute.

  2. 9

    Finish and serve

    Squeeze a little lemon over the chops if desired, discard the thyme sprigs and garlic, and serve hot. Optionally spoon any pan juices over the chops. Pair with your favorite sides.

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