Bone-in Recipe

Trim and season

Pat the 4 bone-in pork chops dry with paper towels. Trim any large pieces of excess fat but leave a thin layer for flavor. Sprinkle both sides evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper; press gently so the seasoning adheres.

Make the marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs apple cider vinegar, 1 tbs Dijon mustard, 2 tbs light brown sugar, 4 minced garlic cloves, 1 tbs chopped fresh rosemary (or 1 tsp dried), 1 tbs thyme (if using), and 1 tsp smoked paprika. Whisk until smooth and sugar is mostly dissolved.

Marinate

Place the pork chops in a shallow dish or a resealable plastic bag and pour the marinade over them, turning to coat both sides. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, allow at least 20 minutes at room temperature after removing from fridge before cooking.

Bring to room temperature

Remove chops from fridge 20–30 minutes before cooking so they come closer to room temperature; pat off excess marinade with paper towel (leave some bits of garlic/rosemary on surface). This helps even cooking and better sear.

Preheat pan or grill

If using a heavy skillet (cast iron recommended), place it over medium-high heat and add 1 tbs olive oil. Let it heat until shimmering and just starting to smoke. If using a grill, preheat to medium-high (about 400°F / 200°C) and oil the grates.

Sear the pork chops

Place the pork chops bone-side down away from you into the hot skillet or onto the grill. Sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side for 2–3 minutes.

Finish cooking to temperature

Reduce heat to medium (or move to a cooler part of the grill) and continue cooking until the internal temperature at the thickest part reads 140–145°F (60–63°C) for slightly pink, juicy chops or 150°F (66°C) for fully cooked. This typically takes 4–8 more minutes depending on thickness (1–1.5 inch chops will be on the shorter end). Use an instant-read thermometer inserted without touching bone.

Rest

Transfer the chops to a warm plate and loosely tent with foil. Rest for 5–8 minutes; carryover cooking will raise the internal temperature a few degrees and allow juices to redistribute.

Sauté shallot

After removing the chops, keep the skillet over medium heat and add 2 tbs unsalted butter. When it melts and foams, add the finely chopped shallot and sauté for 1–2 minutes until softened and translucent, scraping up browned bits from the pan.

Deglaze

Pour in 2 tbs dry white wine (or extra stock) to deglaze the pan, scraping with a wooden spoon to loosen any fond. Let it reduce by about half, about 1–2 minutes.

Finish sauce

Add 3 tbs low-sodium chicken stock and 1 tbs fresh lemon juice. Simmer for 1–2 minutes to slightly thicken. Swirl in the remaining 1 tbs butteroff-heat to enrich the sauce. Taste and season with up to 0.5 tsp cracked black pepper and additional salt if needed.

Serve

Spoon the warm pan sauce over the rested pork chops and sprinkle with 1 tbs chopped fresh parsley. Serve immediately.