Pork Chops Recipe
Two 5 – oz pan – seared boneless pork chops
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Ingredients
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Pork Chops
Cooking & Finish
Method
Pork Chops
- 1
Prepare chops
Pat the two 5-oz boneless pork chops dry with paper towels. Trim any excess fat or silver skin. If chops are unevenly thick, use a meat mallet to gently pound to an even thickness of about 1/2 to 3/4 inch so they cook evenly.
- 2
Season
Season both sides of the chops evenly with kosher salt, freshly ground black pepper, garlic powder, and smoked paprika. If using flour for a light crust, place the 2 tablespoons of flour on a plate and lightly dredge each chop, shaking off excess. Let sit at room temperature for 10 minutes to take the chill off (up to 30 minutes total).
Cooking & Finish
- 3
Heat pan
Place a heavy skillet (cast iron preferred) over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering but not smoking, about 1–2 minutes.
- 4
Sear chops
Add the pork chops to the hot pan in a single layer, leaving space between them. Sear without moving for 2.5–3 minutes until a deep golden-brown crust forms. Flip and sear the second side for 2–3 minutes. Cooking time may vary slightly depending on thickness; the target internal temperature is 140–145°F (60–63°C) for slightly pink and juicy pork.
- 5
Baste and finish
Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic cloves, and the herb sprigs to the pan. Tilt the pan slightly and use a spoon to baste the pork chops with the melted butter and pan juices for 30–60 seconds per side to develop flavor and finish cooking. If using, squeeze 1 teaspoon lemon juice over the chops while basting.
- 6
Rest
Transfer the chops to a plate or cutting board and let them rest loosely tented with foil for 5 minutes. This allows juices to redistribute and brings the internal temperature up to final doneness.
- 7