Pork Chop Recipe

Prepare marinade

In a medium bowl, combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tbsp brown sugar, 3 minced garlic cloves, 1 tbsp chopped fresh rosemary (or 1/2 tsp dried), 1 tsp salt, and 1 tsp black pepper. Whisk until sugar dissolves and ingredients are emulsified.

Marinate pork chops

Pat 4 bone-in pork chops dry with paper towels. Place them in a shallow dish or resealable bag and pour the marinade over the chops, ensuring each chop is coated. Refrigerate for at least 30 minutes, up to 4 hours. If short on time, marinate at room temperature for 20 minutes.

Bring to room temperature

About 20 minutes before cooking, remove pork chops from the refrigerator and let them sit covered at room temperature. This helps them cook evenly.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot, about 3–4 minutes. Add 1 tbs olive oil and swirl to coat.

Remove the pork chops from the marinade, letting excess drip off (reserve marinade). Season the chops lightly with a pinch more salt and pepper if desired.

Place chops in the hot skillet without crowding. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms. Flip and reduce heat to medium. Cook an additional 3–5 minutes, or until an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C) for slightly pink center or 150°F (66°C) for well done. Adjust time for thickness (1-inch chops generally follow these times).

If chops are thicker than 1 inch, after searing both sides, transfer skillet to a preheated 375°F (190°C) oven and roast 6–10 minutes more until desired doneness. Remove chops to a plate and tent loosely with foil to rest 5–7 minutes (carryover will raise temperature ~5°F).

After removing the pork chops, return skillet to medium heat. Add 2 tbs unsalted butter. When melted, add 1 finely chopped shallot and cook, stirring, until softened and translucent, about 1–2 minutes.

Pour in the reserved marinade and 3 tbs chicken or vegetable stock, scraping up any brown bits from the pan with a wooden spoon. Bring to a gentle simmer and reduce by about half, 2–3 minutes. (If the reserved marinade was used raw, simmer at least 2 minutes to cook off raw juices.)

Stir in 2 tbs heavy cream and 1 tsp fresh thyme leaves. Simmer 1 minute to thicken slightly. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper if needed.

Whisk in remaining 1 tbs butter off the heat for shine and richness. Spoon sauce over rested pork chops.

Squeeze half a lemon over the chops if using and sprinkle with 1 tbs chopped parsley. Serve immediately with the pan sauce alongside your choice of sides.