Pan Seared Pork Chops

By spend with pennies

Ingredients

2 bone-in pork chops (1 ½ inches thick, 12 ounces each)
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons vegetable oil
3 tablespoons salted butter
½ teaspoon dried thyme leaves (or 1 ½ teaspoons fresh)
½ teaspoon dried rosemary (or 1 ½ teaspoons fresh)
1 clove garlic (minced, optional)

Prep Time10mins
Cook Time15mins
Servings2

Instructions

Combine butter, thyme, and rosemary in a small bowl. Set aside.

Dab pork chops dry with a paper towel and generously season with kosher salt and pepper.

Heat oil in a large skillet or pan (cast iron is best) over medium-high heat.

Add pork chops and sear for 2 minutes or until golden brown. Flip the chop over and sear for 2 minutes until browned.

Reduce the heat to medium and continue to cook the chops until they reach 138-140°F in the thickest part of the pork chop, about 6 to 8 minutes more, turning as needed.

Remove the chops from the pan and place them on a plate to rest. Add the herbed butter to the hot pan and whisk to scrape up any brown bits in the pan. Let cook for about 1 minute or until fragrant and bubbly. Stir in minced garlic if using and cook just until fragrant.

Spoon the butter from the pan over chops and serve.