Pork Chop Recipe

Season and rest

Pat pork chops dry with paper towels. In a small bowl, mix 1.5 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Rub both sides of each chop with the spice mix. Let rest at room temperature for 15 minutes (or refrigerate up to 1 hour).

Dredge

Put 1/2 cup all-purpose flour in a shallow plate and season lightly with a pinch of salt and pepper. Lightly coat each chop in the flour, shaking off excess. This helps form a golden crust and thickens pan juices.

Sear and baste

Heat a large skillet over medium-high heat until hot. Add 2 tablespoons olive oil. When oil shimmers, add pork chops and sear 3-4 minutes without moving until a deep golden crust forms. Flip and add 1 tablespoon unsalted butter, 2 crushed garlic cloves, and 2 thyme sprigs. As the butter melts, tilt the pan and spoon the butter and aromatics over the chops (baste) for 2-3 minutes. Continue cooking until internal temperature reaches 140-145°F (60-63°C) for a slightly rosy center, about 3-6 more minutes depending on thickness (total cook time 8-12 minutes).

Finish with pan sauce

Remove chops to a plate and tent with foil to rest 5 minutes. Keep skillet over medium heat, remove excess fat leaving about 1 tablespoon. Add 1/2 cup chicken or vegetable stock to deglaze, scraping browned bits with a wooden spoon. Add 1 tablespoon lemon juice and simmer 1-2 minutes to reduce slightly. Swirl in any accumulated juices from the resting chops and an extra pinch of salt/pepper to taste. Pour sauce over the chops before serving.

Prepare potatoes

Peel (optional) and cut 3 russet potatoes into 1/4- to 1/2-inch sticks for fries. Place cut potatoes in a bowl of cold water and soak for 30 minutes to remove excess starch (this makes them crisper).

Par-dry and heat oil

Drain potatoes and pat thoroughly dry with clean kitchen towels or paper towels. In a heavy-bottomed skillet or pot, heat 1 cup vegetable oil over medium-high heat to roughly 325°F (160°C) — if you don't have a thermometer, the oil should shimmer but not smoke.

First fry (blanch)

Working in batches if needed, fry potatoes for 3-4 minutes at 325°F until soft but not browned. Remove to a paper towel-lined tray and let cool while you bring oil up to finishing temperature (about 375°F/190°C).

Second fry (crisp)

Increase heat to bring oil to 375°F (190°C). Fry blanched potatoes in batches 2-3 minutes until golden and crisp. Transfer to a paper towel-lined tray and immediately season with 1 tsp kosher salt and 1/4 tsp black pepper. Keep warm in a low oven (200°F/95°C) while finishing pork chops.

Serve the pork chop with the fries and your choice of sides. Spoon apple sauce into a small ramekin if selected. Arrange steamed vegetables to the side if chosen. Sprinkle chopped fresh parsley over the pork and fries for color. Offer ketchup or hot sauce on the side.