Pork Chop Recipe

Bring to room temperature

Remove the pork chops from the refrigerator 20–30 minutes before cooking and pat them dry with paper towels. Dry surface helps get a good sear.

Season

In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub both sides and the edges of each pork chop with olive oil, then evenly season with the spice mixture. Press gently so the seasoning adheres.

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until hot, about 2–3 minutes. Add 1 tablespoon of olive oil and swirl to coat the pan.

Sear first side

Place the pork chops in the pan, presentation side down, leaving space between them. Do not move them for 3–4 minutes to develop a deep golden-brown crust. If the pan smokes excessively, reduce heat slightly.

Flip and sear second side

Add the remaining 1 tablespoon olive oil around the chops (not directly on top). Flip the chops and sear the second side 3–4 minutes. For 1–1 1/4 inch thick chops this will bring them near done; adjust times for thinner or thicker chops.

Check doneness and finish

Reduce heat to medium-low. If chops are browning too fast, lower the heat. Cook until an instant-read thermometer inserted into the thickest part registers 140–145°F (60–63°C) for slightly pink center (recommended) or 150°F (65°C) for fully cooked, about 2–6 more minutes depending on thickness. If chops are thick, you can finish in a preheated 375°F (190°C) oven for 5–8 minutes instead of finishing on the stovetop.

Rest

Transfer chops to a plate and tent loosely with foil. Rest for 5–7 minutes so juices redistribute; carryover will raise the temperature a few degrees.

Sauté aromatics

After removing the chops, reduce heat to medium and add the butter to the hot pan. When melted, add the minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes. Add the minced garlic and cook 20–30 seconds until fragrant.

Deglaze

Pour in the white wine or chicken stock to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Simmer until liquid is reduced by about half, 1–2 minutes.

Finish sauce

Stir in lemon juice and chopped parsley. Taste and season with 1/4 teaspoon salt and black pepper to taste. If desired, swirl in an additional 1/2 tablespoon cold butter for a silkier finish.

Serve

Spoon the sauce over the rested pork chops and serve immediately.