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Ingredients
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Pork and Marinade
Pan Sauce
Finishing and Optional
Method
Pork and Marinade
- 1
Prepare and season chops
Pat the pork chops dry with paper towels. Season both sides evenly with kosher salt, black pepper, garlic powder, and smoked paprika. Rub with 1 tablespoon olive oil and sprinkle the chopped fresh thyme over both sides. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours covered).
- 2
Preheat pan and oven
Preheat oven to 400°F (205°C). Place a large ovenproof skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes.
- 3
Sear the chops
Add 1 tablespoon olive oil to the hot skillet. Carefully add the pork chops (do not overcrowd; work in batches if necessary). Sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes. If using, add 1 tablespoon extra butter to the pan and baste the chops for 30 seconds with a spoon.
- 4
Finish in the oven
Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C) for medium, about 6–8 minutes depending on thickness. Remove from oven and transfer chops to a plate to rest for 5–7 minutes (carryover will bring temperature up slightly).
Pan Sauce
- 5
Sauté aromatics
While the chops rest, place the skillet back on medium heat (if the skillet is very hot, reduce heat slightly). Add 2 tablespoons butter. When melted, add the minced shallot and sauté 1½–2 minutes until softened and translucent. Add the minced garlic and cook 20–30 seconds until fragrant.
- 6
Deglaze and reduce
Pour in 1/2 cup dry white wine (or chicken broth) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, about 2–3 minutes.
- 7
Finish sauce
Add 1/2 cup chicken stock and 1 teaspoon Dijon mustard; whisk to combine. Simmer gently 2–3 minutes to meld flavors. Stir in 2 tablespoons heavy cream and simmer 30–60 seconds until sauce slightly thickens. Taste and add 1/2 tablespoon lemon juice and salt/pepper to adjust seasoning. Stir in chopped parsley.
- 8
Serve
Spoon the warm pan sauce over the rested pork chops and serve immediately.
Finishing and Optional
- 9
If desired, sprinkle additional cracked black pepper and an extra pat of butter on each chop before serving for added richness.