Pan-Seared Pork Chops

A perfectly seared pork chop with garlic and rosemary in a black cast iron skillet.

5 from 5 votes

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

Cook Time12

Total Time17

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 392kcal

Author: Scott G

Ingredients

4 ribeye thick-cut pork chops
6 cloves roasted garlic
4-5 sprigs thyme
2 sprigs fresh rosemary
2 tablespoons duck fat
1½ tablespoons butter unsalted
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper

Instructions

Preparation Steps

Gather the tools and ingredients.
Season pork chops with salt and pepper. Let them come to room temperature for about 30 minutes.

Cooking Instructions

Heat a heavy-bottomed pan (preferably cast iron) large enough to hold 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. They should be golden brown with a nice sear on them. By this point, the fat should be very hot. After flipping all the chops, turn the flame down to medium-high heat. Add the roasted garlic.
After 3 minutes, add the butter and reduce the heat to medium-low. Carefully tilt the pan and spoon the fat over the chops. Repeat once or twice over the next few minutes.
Cook until the chops reach your desired internal temperature. I like mine at 145°F (63°C). Remove the pork chop with tongs 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.

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