Double Cut Pork Chop Recipe

If using the brine, combine 6 cups water, 1 tablespoon kosher salt, 1 tablespoon sugar, smashed garlic, peppercorns and bay leaf in a large bowl or container. Stir until salt and sugar dissolve. Submerge the pork chops fully, cover and refrigerate for 1 to 4 hours (no longer than 6 hours for double-cut chops). After brining, remove chops, rinse briefly under cold water and pat completely dry with paper towels. Let rest at room temperature for 20–30 minutes before seasoning.

If you did not brine, let chops sit at room temperature for 20–30 minutes to take the chill off. Pat the chops very dry with paper towels. Combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp smoked paprika in a small bowl and sprinkle evenly over both sides and the edges of each chop, pressing gently to adhere.

Preheat and sear

Preheat your oven to 400°F (200°C). Heat a large ovenproof skillet (cast iron recommended) over medium-high heat until very hot, about 3–4 minutes. Add 2 tablespoons neutral oil and swirl to coat. When the oil is shimmering and just beginning to smoke, add the pork chops, presentation-side down first (the side you want to serve facing up). Sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip the chops and sear the other side 2–3 minutes.

Baste and roast

Reduce heat to medium. Add 2 tablespoons unsalted butter, 3 smashed garlic cloves and 3 thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the chops repeatedly with the melted butter and cooking juices for 1–2 minutes. Transfer the skillet to the preheated oven and roast for 8–12 minutes, depending on thickness, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 135°F (57°C) for medium-rare to 140°F (60°C) for medium.

If you prefer a higher internal temperature, roast to 145°F (63°C) and let rest; note that double-cut chops can remain juicy if not overcooked. Remove the skillet from the oven and immediately transfer chops to a cutting board.

Rest and finish

Tent the chops loosely with foil and rest for 5–10 minutes. While resting, spoon any pan juices into the skillet and heat briefly on the stovetop; swirl in 1 teaspoon fresh lemon juice if using to brighten the sauce. Spoon the butter-garlic-thyme pan sauce over the chops before serving.

Sprinkle the chopped fresh parsley over the rested chops and serve with lemon wedges on the side for squeezing just before eating.