Salt & Pepper Pork Chops Recipe

Bring to room temperature

Remove pork chops from refrigerator and pat dry on both sides with paper towels. Let rest at room temperature 20–30 minutes (no more than 30 minutes) to promote even cooking.

Season

Combine kosher salt, black pepper, garlic powder and onion powder in a small bowl. Sprinkle seasoning evenly over both sides and the edges of the pork chops, pressing gently so it adheres.

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

Add pork chops to the pan, presentation-side down (seared side), spacing them so they do not touch. Sear without moving for 3–4 minutes until a deep golden brown crust forms.

Flip chops and reduce heat to medium. Add butter, smashed garlic cloves and thyme sprigs to the pan.

Baste

As butter melts, tilt the pan slightly and use a spoon to baste the tops of the chops with the hot butter and pan juices continuously for 2–3 minutes. This builds flavor and helps cook the top side.

Continue cooking until an instant-read thermometer inserted into the thickest part reads 140°F (60°C) for slightly pink center or 145°F (63°C) for just-done. Total cook time will depend on chop thickness but usually 6–10 minutes after initial sear.

If chops are very thick (1.5 inches or more) and not yet at temperature after searing and basting, transfer skillet to a preheated 400°F (200°C) oven for 4–6 minutes, then check temperature.

Transfer chops to a cutting board or platter and tent loosely with foil. Let rest 5–8 minutes so juices redistribute; final internal temp will rise a few degrees.

Discard thyme stems and garlic cloves. Spoon any pan juices over chops. Sprinkle with chopped parsley and serve with lemon wedges to squeeze over, if using.