Pan-Seared Pork Chops with Thyme Butter
Golden, crispy-edged pork chops basted in fragrant thyme-and-garlic butter — a classic bistro technique that delivers restaurant-quality results with minimal effort. Ready in under 15 minutes once the resting time is done.
🛒 Ingredients
2 servings
- 2 pork chops (about ¾ inch thick)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 sprigs fresh thyme
- 2 whole garlic cloves, lightly crushed
- 1 tablespoon unsalted butter
- A drizzle of olive oil
- A few drops of fresh lemon juice
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Directions
- 1
Season the pork chops generously with salt and pepper at least 40 minutes before cooking. Let them rest in the fridge during this time.
- 2
Take the chops out of the fridge 20 minutes before cooking so they reach room temperature — this ensures even cooking throughout.
- 3
Heat a heavy-bottomed or cast-iron skillet over high heat with a drizzle of olive oil until just smoking.
- 4
Place the chops in the pan without moving them. Sear for 3 to 4 minutes on the first side until a deep golden crust forms, then 3 minutes on the other side. Stand the chops on their fat edge for 1 minute to render and crisp it up.
- 5
Lower the heat slightly. Add the butter, garlic cloves, and thyme sprigs to the pan.
- 6
Once the butter foams, tilt the pan and continuously spoon the aromatic butter over the chops for 1 to 2 minutes.
- 7
Remove from heat and finish with a few drops of lemon juice over the meat.
- 8
Rest the chops on a cutting board for 3 to 5 minutes before serving to allow the juices to redistribute — this is what makes them truly succulent.
💡 Chef's Tip
Resist the urge to move the chops while searing — that's how you build a proper crust. A cast-iron pan gives the best results. If your chops are thicker than 1 inch, finish them in a 180°C (350°F) oven for 5 minutes after searing.
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