Juicy Pan-Seared Pork Chops

Ingredients (for 4 chops)

• 4 boneless pork chops (about 1 inch thick)

• 2 tablespoons olive oil (or avocado oil)

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika (regular paprika works too)

• 1 teaspoon dried thyme (or rosemary)

• 1 tablespoon butter

• 2 garlic cloves, smashed

• 2–3 sprigs fresh thyme or rosemary (optional)

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Instructions

1. Prep the pork chops

   • Pat chops dry with paper towels (helps with searing).

   • Mix the salt, pepper, garlic powder, onion powder, paprika, and thyme together.

   • Season chops generously on both sides.

2. Sear

   • Heat olive oil in a heavy skillet (cast iron is perfect) over medium-high heat.

   • Once hot, sear chops for 2–3 minutes per side until golden brown.

3. Butter baste & finish

   • Reduce heat to medium-low.

   • Add butter, garlic cloves, and fresh herbs to the pan.

   • Tilt the pan slightly and spoon the melted butter over the chops for 1–2 minutes.

4. Check doneness

   • Pork is best when it’s just cooked: aim for 140–145°F internal temp (use a meat thermometer).

   • Remove immediately once temp is reached—carryover heat will finish cooking.

5. Rest

   • Let the chops rest on a plate, loosely tented with foil, for 5 minutes before serving.

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Serving Suggestions

• Pair with roasted potatoes, garlic green beans, or a fresh salad.

• For extra flavor, you can deglaze the pan with ¼ cup chicken broth or white wine after removing the chops and reduce it into a quick sauce.