Bone-in Pork Chop Recipe

Prepare chops

Pat the pork chops dry with paper towels. Trim any excessive fat, leaving the fat cap near the bone for flavor. Let chops sit at room temperature for 20–30 minutes before cooking to promote even cooking.

Make marinade

In a bowl combine olive oil, lemon juice, minced garlic, chopped rosemary, thyme, kosher salt, and black pepper. Whisk to emulsify.

Marinate

Brush or rub the marinade evenly over both sides of each pork chop. If time allows, place chops in a resealable bag or covered dish and refrigerate for 30 minutes to 2 hours. Bring back to room temperature 20–30 minutes before cooking.

Preheat pan and oven

Preheat oven to 375°F (190°C). Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes.

Sear chops

Add neutral oil to the hot skillet and swirl to coat. Place pork chops in the pan, bone side away; do not crowd. Sear without moving until a deep golden-brown crust forms, about 3–4 minutes. Flip and sear the other side 2–3 minutes. Sear the fat edge for 30–45 seconds if desired to render fat.

Baste with butter

Lower heat to medium. Add unsalted butter to the pan. As it melts, tilt the pan and use a spoon to baste the melted butter continuously over the top of the chops for about 1 minute to deepen color and flavor.

Finish in oven

Transfer the skillet with chops to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part (not touching bone) reads 140–145°F (60–63°C) for medium, about 6–10 minutes depending on chop thickness (for 1 to 1 1/2-inch chops). Remove from oven; carryover will raise temperature a few degrees.

Rest

Transfer the chops to a warm plate and tent loosely with foil. Rest for 5–8 minutes before serving to allow juices to redistribute.

Sauté shallot

While chops rest, place skillet back on medium heat (careful—handle will be hot). Add the finely chopped shallot and sauté in the rendered fat and any remaining butter for 1–2 minutes until softened and translucent.

Deglaze

Pour in the white wine or chicken broth, scraping up brown bits from the bottom of the pan with a wooden spoon. Simmer until reduced by about half, 2–3 minutes.

Finish sauce

Whisk in Dijon mustard and heavy cream, simmer for another 1–2 minutes until slightly thickened. Taste and adjust seasoning with a pinch of salt and pepper if needed. Stir in chopped parsley.

Serve

Spoon the pan sauce over the rested pork chops and serve immediately.