Porkchops Recipe

Prep chops

Pat pork chops dry with paper towels. Trim excess fat if desired. Score a small crosshatch on the fat edge so they cook evenly.

Season & marinate

In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary, olive oil, and lemon juice. Rub the mixture evenly over both sides of each chop. Let rest at room temperature for 20–30 minutes or refrigerate up to 2 hours (if refrigerated, bring to room temperature 20 minutes before cooking).

Preheat pan

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

Sear chops

Place pork chops in the hot pan without crowding (work in batches if necessary). Sear undisturbed 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 3–4 minutes. For 1" thick bone-in chops, finish in the oven at 375°F (190°C) for 6–10 minutes until internal temperature reaches 140–145°F (60–63°C). For thinner chops, cook on the stovetop until 140–145°F is reached. Use an instant-read thermometer for accuracy.

Rest

Transfer chops to a warm plate and tent loosely with foil. Rest 5–8 minutes; carryover cooking will bring temperature to the safe range while keeping meat juicy.

While chops rest, reduce heat to medium and add the unsalted butter to the same skillet. If pan is dry, add butter and swirl to melt, scraping up browned bits (fond) from the bottom with a wooden spoon or spatula.

Add the finely chopped shallot and sauté 1–2 minutes until softened and translucent, then add the minced garlic and cook 20–30 seconds until fragrant—do not brown.

Deglaze the pan with the dry white wine (or 1 tablespoon chicken broth) scraping up any remaining fond. Let the liquid reduce by half, about 1–2 minutes.

Stir in 3 tablespoons chicken broth and 1 teaspoon Dijon mustard. Simmer 1–2 minutes to meld flavors. If using heavy cream, stir it in now and simmer another 1–2 minutes until slightly thickened. Taste and season very lightly with salt and pepper if needed (chops were salted earlier).

Turn off heat and whisk in chopped parsley. Spoon sauce over rested pork chops and garnish with lemon wedges and extra parsley if desired.

Serve each pork chop with a generous spoonful of pan sauce. Pair with roasted vegetables, mashed potatoes, or a simple green salad.