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
- 4 Ribeye Thick Cut Pork Chops
- 1 TSP Kosher Salt
- 1 TSP Fresh Cracked Pepper
- 2 TBSP Duck Fat
- 2 Sprigs Rosemary
- 4-5 Sprigs Thyme
- 6 Cloves Roasted Garlic
- 1.5 TBSP Butter Unsalted
- 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!
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.