Ingredients
- 2 bone-in pork chops about 1 ¼ pound, 1 to ½ -inches thick (or 4 medium-sized chops)
- 1 tablespoon roughly chopped garlic
- ¼ cup extra-virgin olive oil
- 2 teaspoons chopped thyme
- 2 teaspoons chopped parsley
- ½ teaspoon black pepper
- 1/2 teaspoon kosher salt
- 5 thyme sprigs
- 1 tablespoon unsalted butter
Instructions
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In a small bowl combine garlic, 2 tablespoon olive oil, thyme, parsley, salt, and pepper.
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Rub the herb paste evenly over both sides of the pork chops. Marinate at room temperature for 30 to 60 minutes. Refrigerate if marinating the pork for over an hour.
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Scrape off some of the chopped garlic off of the pork so it does not burn in the pan.
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Heat a large cast-iron skillet over medium-high heat.
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Add 2 tablespoon olive oil to the pan, once hot add the pork chops.
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Lightly press the pork chops down into the pan to get a nice sear, cook 1 minute.
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Flip and sear the other side, 1 minute.
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Cook the sides of the pork chops to render the fat, 1 minute.
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Turn heat down to medium, cook the pork chops until the internal temperature reaches 135ºF, 4 to 6 minutes depending on the thickness of the chops, flip every minute for even cooking.
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Turn off the heat and add the thyme springs and butter to the pan.
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Once the butter is melted tilt the pan and pour the butter over the top of the pork chops several times to baste.
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Transfer pork to a cutting board and allow to rest for 5 minutes before serving for carving.
Nutrition Facts
Calories 589 Calories from Fat 432
% Daily Value*
Fat 48g 74%
Saturated Fat 12g 60%
Cholesterol 132mg 44%
Sodium 677mg 28%
Potassium 581mg 17%
Carbohydrates 3g 1%
Fiber 1g 4%
Sugar 1g 1%
Protein 36g 72%
Vitamin A 389IU 8%
Vitamin C 8mg 10%
Calcium 58mg 6%
Iron 2mg 11%