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5 from 4 votes

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!
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 445kcal
Author: Scott Groth

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

Calories: 445kcal