Bone In Pork Chop Recipe

Prepare pork chops

Remove pork chops from the refrigerator 20–30 minutes before cooking to come toward room temperature. Pat both sides and the bone dry with paper towels.

Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub each pork chop on both sides and along the exposed bone with olive oil, then spread Dijon mustard evenly over both sides. Sprinkle the spice mixture evenly over both sides, pressing lightly so it adheres.

If time allows, place the seasoned chops on a plate, cover lightly, and refrigerate for 30 minutes to 2 hours to let flavors penetrate. If short on time, proceed immediately.

Preheat oven to 400°F (205°C). Heat a large ovenproof skillet (cast iron preferred) over medium-high heat until hot — about 2–3 minutes. Add 1 tablespoon olive oil to the pan and swirl to coat.

When the oil is shimmering but not smoking, add the pork chops, presentation-side down (fat cap or bone side if you prefer), spacing them so they do not touch. Sear without moving for 2.5–3 minutes until a deep golden-brown crust forms.

Flip the chops and sear the other side for 1.5–2 minutes to brown. Spoon any rendered fat over the chops once or twice to help crust formation.

Transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part (not touching bone) reads 140°F (60°C) for slightly pink, juicy pork or up to 150°F (65°C) for firmer but still tender chops. This usually takes 6–10 minutes depending on thickness (for 1–1.25 inch chops expect ~7–9 minutes).

Remove the skillet from the oven and transfer chops to a cutting board. Tent loosely with foil and rest for 5–7 minutes; carryover cooking will bring internal temp up a few degrees to safe, juicy doneness.

While the chops rest, place the skillet back on medium heat. If there’s excessive fat, spoon out all but about 1 tablespoon. Add 1 tablespoon unsalted butter and swirl to melt.

Add the minced shallot and cook, stirring, for 1–2 minutes until softened and translucent. Add the minced garlic and cook 20–30 seconds until fragrant, taking care not to burn.

Deglaze the pan with the chicken stock, scraping up browned bits from the bottom with a wooden spoon. Add apple slices or apple butter if using, and simmer 1–2 minutes to combine.

Stir in the heavy cream and fresh thyme. Reduce heat to low and simmer until the sauce slightly thickens, about 1–2 minutes. Taste and season with additional salt and pepper if needed.

Remove from heat and swirl in the remaining 1 tablespoon unsalted butter to give the sauce a glossy finish. Spoon sauce over the rested pork chops.

Sprinkle chopped fresh parsley over the sauced pork chops. Finish with a light squeeze of lemon wedge or a small splash (about 1 tsp) of apple cider vinegar to brighten flavors if desired.

Serve each pork chop whole or sliced thickly across the bone, spooning any remaining pan sauce over the top. Enjoy immediately.