Pork Chops

A simple, satisfying favorite.

Why You'll Love This Recipe

• Restaurant-quality crust at home.
• On the table in 25 minutes — true weeknight protein.
• Pantry seasoning, no marinade required.
• Pairs with literally any side.
• Forgiving once you learn the 140°F pull temp.

Ingredient Notes

• Bone-in, 1-inch-plus chops are essential — thin chops overcook before the crust forms.
• Fresh thyme is far more aromatic than dried for basting.
• Use unsalted butter so you control the salt level.

Ingredient Substitutions

• Boneless chops work — drop cook time to 3 minutes per side.
• Rosemary in place of thyme for a more piney note.
• Ghee instead of butter for a higher smoke point.

Equipment Needed

• Cast-iron or heavy stainless skillet
• Tongs
• Instant-read thermometer
• Spoon for basting

Prep Tips

• Pat the chops bone-dry; moisture is the enemy of a sear.
• Let them sit at room temp 30 minutes — cold chops curl and cook unevenly.

Instructions

1. 1

   Gather and prep: 1 pork chops, 2 tbsp butter, 3 cloves garlic, minced, 1 tsp thyme, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper. mince the garlic, and chop the fresh herbs before you start cooking.

2. 2

   Season chops, sear in oil 4 min per side. Cook pork to 145°F internal and rest 3 minutes; ground pork to 160°F.

3. 3

   Add butter, garlic, thyme; baste.

4. 4

   Rest 5 min.

Artsi Pro Tips

• Bone-in chops cook more evenly and stay juicier than boneless.
• Pull at 140°F — they keep climbing 5° while resting.
• Sear the fat cap first; rendered pork fat in the pan flavors everything.

Common Mistakes

• Cooking to 160°F (old USDA guideline) — modern safe temp is 145°F with rest.
• Skipping the rest, which spills all the juice onto the board.
• Crowding the pan, which steams the chops instead of searing them.

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