Ingredients
Scale
- 4 boneless pork chops, about 1 inch thick
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
Feel free to swap out the fresh thyme for dried if that’s what you have on hand, or even use rosemary for a different flavor twist. My mom always said cooking is about using what you’ve got without stressing too much about the details.
Instructions
- Start by patting the pork chops dry with a paper towel. This helps them get that beautiful sear.
- Season both sides of the chops generously with salt, pepper, garlic powder, and paprika.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops.
- Sear the chops for about 3-4 minutes on each side, or until they’re golden brown and have a nice crust.
- Reduce the heat to medium, add the butter, minced garlic, and thyme to the pan. Spoon the melted butter over the chops for about 1-2 minutes.
- Check the internal temperature of the chops with a meat thermometer; they should reach 145°F.
- Remove the chops from the skillet and let them rest for a few minutes before serving. This helps the juices redistribute, keeping them moist and flavorful.
I learned this searing technique from watching my dad cook. It’s all about that sizzling sound and the aroma that fills the kitchen, making everyone’s stomach rumble.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pan Seared Pork Chops, recipe, cooking, food
