18 Oz Double Cut Pork Chop Recipe

Prepare Pork

Remove the 18 oz double-cut pork chop from the refrigerator 30 minutes before cooking to bring it to near room temperature. Pat it dry thoroughly with paper towels—moisture prevents good sear.

Make Marinade

In a small bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, thyme, lemon zest, 1.5 tsp kosher salt and 1 tsp black pepper. Stir to make a paste.

Season Chop

Rub the marinade all over both sides and along the bone of the pork chop, pressing it into any crevices. Let the chop rest 20–30 minutes at room temperature to absorb flavors (or refrigerate up to 2 hours covered for stronger flavor).

Preheat

Preheat oven to 400°F (205°C). Place a heavy ovenproof skillet (cast-iron recommended) on the stovetop over medium-high heat.

Sear Pork

Add 1 tbs vegetable oil to the hot skillet. When oil is shimmering, add the pork chop and sear without moving 3–4 minutes until a deep golden-brown crust forms. Use tongs to sear the opposite side for another 3–4 minutes. Also briefly sear the fat cap/edges for 30–60 seconds to render fat.

Finish in Oven

Transfer the skillet with the seared chop to the preheated oven. Roast until internal temperature reaches 140–145°F (60–63°C) for slightly pink and juicy center. For an 18 oz double-cut (about 1.5–2 inches thick) expect 10–14 minutes in the oven. Use an instant-read thermometer in the thickest part, not touching bone.

Rest

Remove the skillet from the oven and transfer the chop to a cutting board. Tent loosely with foil and rest 8–10 minutes; residual heat will carry meat to about 145–150°F and juices will redistribute.

Make Pan Sauce

While the chop rests, place the skillet back on medium heat. Add 2 tbs unsalted butter and the finely chopped shallot. Sauté 1–2 minutes until softened and translucent but not browned, scraping any browned bits (fond) from the pan with a wooden spoon.

Deglaze

Add 1 tbs dry white wine (or 1 tbs chicken stock if not using wine) to deglaze. Scrape bottom to lift fond. Allow liquid to reduce by about half (~1 minute).

Finish Sauce

Stir in 1 tbs chicken stock (or additional wine), 1 tsp Dijon mustard and 1 tsp fresh lemon juice. Simmer gently 1 minute to combine and thicken slightly. Taste and adjust seasoning with a pinch of salt and pepper if needed. Off heat, swirl in any resting juices from the carving board and a small pat of butter if you want a silkier sauce. Stir in chopped parsley.

Serve

Slice the chop across the grain into generous portions, arrange on warmed plates, spoon pan sauce over the slices, and garnish with extra parsley. Serve with mashed potatoes or roasted vegetables.