Pork Chops
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Pork Chops
These pan-fried pork chops come out juicy and golden with a buttery garlic and herb finish. The keys are a good sear, an honest thermometer, and a short rest. Bone-in or boneless both work. Start to finish takes about 25 minutes, and it serves four. Spoon the pan butter over the top and serve with mashed potatoes or a green vegetable.
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 3 sprigs fresh thyme
Directions
- Pat the pork chops dry. Mix the salt, pepper, garlic powder, and paprika and season both sides.
- Heat the oil in a large skillet over medium-high heat until shimmering. Add the chops and sear undisturbed for 4 minutes, until deeply golden.
- Flip the chops and cook 3 to 4 minutes more, until an instant-read thermometer reads 145F.
- Reduce the heat to medium. Add the butter, garlic, and thyme to the pan.
- Tilt the pan and spoon the foaming butter over the chops for 1 minute.
- Move the chops to a plate and rest 5 minutes before serving. Spoon the pan butter over the top.
Tips and variations
- Pull the chops at 145F. The old habit of cooking pork until gray is what makes it dry, and 145F is safe and juicy.
- A dry surface and a hot pan give you that golden crust. Pat the chops well before they go in.
- Spooning the hot butter over the meat, called basting, adds flavor and helps the chops finish cooking gently.
- Rest the chops 5 minutes before cutting so the juices settle back into the meat.
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Common questions
- What temperature should pork chops be cooked to
- Cook pork chops to an internal temperature of 145F, then rest 3 to 5 minutes. That is safe and leaves the meat juicy.
- How do I keep pork chops from drying out
- Do not overcook them. Use a thermometer, pull at 145F, and rest before slicing. A hot, quick sear also seals in moisture.
- Bone-in or boneless pork chops
- Bone-in chops stay a touch juicier and more flavorful, but boneless work fine. Boneless cook slightly faster, so check the temperature early.
- Why baste pork chops with butter
- Basting with foaming butter, garlic, and herbs adds richness and helps the chops cook evenly without drying on top.
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