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Pan Seared Pork Chop

Pan Seared Pork Chop


2 bone in pork loin or rib chops (about 1” thick)

1 Tbls of Extra virgin Olive oil

2 sprigs of fresh thyme

Kosher or seas salt (to taste)

4 medium cloves of garlic

¾ Tbls whole salted butter

Fresh cracked pepper

Try with Stonewall Kitchen Bourbon Molasses Barbecue Sauce


Turn your oven on to 350 degrees and pre heat a stainless or cast iron pan over a medium/high flame.  Season the pork chops liberally with kosher or sea salt (reserve pepper for later).  Once the pan is hot, add olive oil to your sauté pan and place the pork chops in.  You should hear the chops begin to sear as soon as they are placed in the pan.  Turn the heat down to medium, add your butter to the pan and continue to sear until a deep golden brown is achieved, approximately 3-4 minutes.  Smash your garlic cloves by pressing down on them with the side of your knife or palm of your hand and place into the pan with the thyme sprigs.  Turn your pork chops with tongs and place the whole pan into your preheated oven.  They should roast for about 10-12 , minutes or until an internal temperature of 140 degrees is achieved.  Remove the pan from the oven and let the chops rest for 5 minutes before serving.  The carryover cooking will take the chops to 145 degrees.