Pan-Fried Pork Chops with Garlic Butter

Inspired by Jessica Gavin Culinary Scientist

Easy pan-fried pork chops prepared on the stovetop with delicious results and topped with homemade garlic butter for maximum flavor.

PREP TIME

25 mins

COOK TIME

15 mins

TOTAL TIME

40 mins

YIELD

4 servings

COURSE

Entree

CUISINE

American

CALORIES

261 kcal

Ingredients

4 LM Meat Frenched pork loin chops, 1-inch thick
4 tablespoons (60 g) unsalted butter softened
1 tablespoon (10 g) minced garlic
1 teaspoon minced parsley
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
½ teaspoon (3 g) kosher salt plus more for seasoning
½ teaspoon black pepperplus more for seasoning
2 tablespoons olive oil

Special Equipment

Cast Iron Skillet
Instant-Read Thermometer

Instructions

In a small bowl combine softened butter, garlic, parsley, rosemary, thyme, salt, and pepper.

Season both sides of the pork chops with salt and pepper.

Heat a large cast-iron skillet over medium-high heat.

Add 2 tablespoons of olive oil to a pan, once hot add the pork chops.

Lightly press the pork chops down into the pan to get a nice sear, cook 1 minute.

Flip and sear the other side, 1 minute.

Cook the sides to render the fat, 1 minute.

Turn heat down to medium, cook until the internal temperature reaches 140ºF (60ºC), 4 to 6 minutes depending on the thickness, flip every minute for even cooking.

Transfer to a cutting board, rest for 5 to 10 minutes before slicing or serving whole.

Serve the pork chops topped with garlic butter.