Here's why I love this recipe: the taste and smell are simply intoxicating. I'm not sure why it taps into my primal nature, but I am absolutely in love with pan seared pork chops. In this recipe, we are going to sear the chops hard in duck fat infused with fresh rosemary, thyme and roasted garlic. Oh hell yes.
THIS PAN SEARED PORK CHOPS RECIPE IS: GLUTEN FREE, PALEO, LOW CARB AND DEEPLY SATISFYING TO EAT.
WHY I LOVE PAN SEARED PORK CHOPS
Here's a quick story about this recipe. So last night I whipped up this recipe with my kids watching in wide eyed wonder. They love to watch meat cook in cast iron, which makes me really happy. After dinner, I left for a music venue where a friend was playing. Hours later when I walked in the door I was greeted with the most wonderful, home cooked smell that is so hard to describe but provides such a welcoming feeling. I was smiling from ear-to-ear and was forever grateful to be able to share these recipes. I love when food stirs the emotions.
QUICK COOKING TIP: Wait to add the butter until the very end of the recipe. The duck fat is going to be incredibly hot. Hot enough that it will burn the butter before the chops are done cooking. The roasted garlic will be able to stand up to the heat for a couple minutes, picking up a really nice crust during the process. If you love roasted garlic as much as we do, go ahead and load up the chop with a bunch of the garlic. Each bite will be more incredible than the last.
Here we go... Let's start the recipe for pan seared pork chops!
Perfect Pan Seared Pork Chops
Pan seared pork chops develop incredible layers of flavor when mixed with rosemary, thyme and roasted garlic. Keep everything simple so the delicate flavor of the pork isn't lost!
Ingredients
- 4 Ribeye Thick Cut Pork Chops
- 1 teaspoon Kosher Salt
- 1 teaspoon Fresh Cracked Pepper
- 2 tablespoon Duck Fat
- 2 Sprigs Rosemary
- 4-5 Sprigs Thyme
- 6 Cloves Roasted Garlic
- 1.5 tablespoon Butter, Unsalted
Instructions
- Season the thick cut pork chops with salt and pepper. Allow them to come to room temperature for about 30 minutes.
- Heat a heavy bottom pan (preferably cast iron) that will fit all the chops over high heat. Add the duck fat. When the fat shimmers in the pan and begins to move, it's time to add the chops. Carefully add them, one at a time, to the pan. When the chops are in the pan, add the rosemary and thyme. Allow to cook without moving for five minutes.
- After five minutes, flip the chops. By this point, the fat should be very hot. Turn the heat down to medium-high after the chops have all been flipped. Add in the roasted garlic.
- After 3 minutes, add in the butter and reduce the heat to medium low. Carefully tilt the pan and spoon the fat over the top of the chops. Repeat again once or twice over the next few minutes.
- Cook until your desired temperature has been reached. Remove from the pan and top with the roasted garlic, thyme and rosemary. The fried rosemary is delicious with the chops.
- Serve hot and happy eating!
Notes
There are a couple notes for this recipe:
1) There has been a lot of discussion about bringing things to room temperature before cooking. From my experience, when you are working with a bone-in cut of meat this step helps to bring the meat around the bone (which stays colder) up to temp without drying out the loin cut.
2) Cooking times are going to vary with the thickness of your chops. I get mine cut to 1" thick from the butcher. The thicker the chop, the longer the cook time.
3) You can substitute rendered bacon fat, lard or ghee for the duck fat. I would not use olive oil or butter. The olive oil will give the recipe a more bitter flavor and the butter will burn before the chop is cooked.
Nutrition Information
Yield
4Amount Per Serving Calories 445
Final thoughts on the pan seared pork chops recipe:
I’m sure you can already tell that this is one of my favorite recipes. My hope is that it brings you as much satisfaction as it brings us. I love simple recipes and pan searing a pork chop is about as simple as it gets. No need for dry rubs, bread crumbs or anything else. Just pork, herbs and garlic.
Pork chops were meant to be served with sauteed cabbage with bacon and apples. Just a perfect pairing. These chops also happen to love being served with sauteed spinach with bacon and shallots or sauteed brussel sprouts. Take your pick. They all compliment the chops wonderfully.
These looks absolutely delicious, and so easy! Thanks so much for sharing 🙂
Hi London:
Thank you for stopping by and for writing your thoughts.
Hope you have a fantastic day in the kitchen!
Scott
Awesome recipe! Can't wait to try it.
Hey Phoebe:
Thank you for sharing- I really appreciate it.
Take care and happy eating!
Scott
These look rock star Scott! Definitely going on my to make soon list!!
Hi Tez:
Hope you got the chance to try them. Let me know how they go.
Thank you for writing and have a fantastic day!
Scott
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This is absolutely delicious!
Hi Lise:
It truly is. Hope you try these chops to understand exactly what I'm talking about.
Have a great day and happy eating!
Scott
BAM! YES! Delicious and JUICY! So much flavor. Thank you for posting.
Hi Jeff:
Thank you for visiting and for giving me your feedback.
Hope you have a delicious day in the kitchen!
Scott
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