Salt & Pepper Pork Chops Recipe

Remove pork chops from refrigerator 20–30 minutes before cooking to come to near room temperature; pat dry thoroughly with paper towels.

In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, and onion powder. Sprinkle mixture evenly over both sides of the pork chops, pressing lightly so it adheres.

Preheat and Heat Pan

Place a large heavy skillet (cast-iron preferred) over medium-high heat. Add neutral oil and heat until shimmering but not smoking, about 1–2 minutes.

Carefully add pork chops to the hot pan, presentation side down (fat cap or bone side if thicker). Do not overcrowd; cook in two batches if needed. Sear without moving until a deep golden-brown crust forms, about 3–4 minutes.

Flip the chops and add the butter, smashed garlic cloves, and thyme or rosemary sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the pork chops continuously with the melted butter and pan juices for 2–3 minutes. This builds flavor and helps finish cooking.

Continue cooking until an instant-read thermometer inserted into the thickest part of the chop (away from bone) registers 140–145°F (60–63°C) for slightly pink center or 150°F (66°C) for fully cooked, about 3–6 more minutes depending on thickness (total cook time ~8–12 minutes).

Remove pork chops to a cutting board and tent loosely with foil. Let rest 5–8 minutes (carryover heat will rise temperature a few degrees).

If desired, squeeze lemon wedges over the rested chops and sprinkle chopped fresh parsley before serving.

Serve each chop whole or sliced on the bias against the grain. Accompany with pan juices or a light drizzle of the butter from the pan if reserved.