Salt And Pepper Pork Chops Recipe
Make Salt And Pepper Pork Chops Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork and seasoning
For searing & finishing
To rest and serve
Method
Pork and seasoning
- 1
Bring chops to temperature & pat dry
Remove the pork chops from the refrigerator 20–30 minutes before cooking to take the chill off. Pat both sides thoroughly dry with paper towels — dry meat sears better and helps the salt and pepper stick.
- 2
Season
Combine kosher salt, coarsely ground black pepper, garlic powder and smoked paprika (if using). Sprinkle the mixture evenly over both sides and the edges of each chop, pressing lightly so it adheres. Use roughly 1/2 tsp salt and 1/2 tsp pepper per chop (adjust if your chops are thicker).
For searing & finishing
- 3
- 4
- 5
Baste and finish
Reduce heat to medium. Add the butter, smashed garlic cloves and thyme sprigs to the pan. Tilt the pan slightly and use a large spoon to baste the chops repeatedly with the melted butter and pan juices for 1–2 minutes. Continue cooking until the internal temperature reaches 140–145°F (60–63°C) for medium; this typically takes another 2–4 minutes depending on thickness. If chops are very thick (over 1 inch), after searing both sides, transfer the pan to a preheated 375°F (190°C) oven for 6–8 minutes to finish.
- 6
To rest and serve
- 7
Rest the chops
Transfer the pork chops to a warm plate or cutting board and tent loosely with foil. Let rest 5–8 minutes to allow juices to redistribute; internal temp will rise a few degrees during this time.
- 8
Serve
Spoon any pan drippings and butter over the chops. Sprinkle chopped fresh parsley and additional freshly cracked black pepper to taste. Serve with lemon wedges on the side.
