Pan seared pork chops are an easy weeknight dinner option. Use your cast iron skillet to make this healthy low carb dinner tonight for your family. Learn how to cook juicy, thick, bone in pork chops with a pan sauce. This recipe has smashed garlic cloves and a simple seasoning that is rubbed in to the meat for a restaurant style meal in the comfort of your own home.
For the Pork Chops
- 4 bone-in pork chops, 1 to 1 1/2 inches thick
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon salted butter (14g)
For the Pan Sauce
- 1 tablespoon butter (14g)
- 4 large garlic cloves, peeled and smashed
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup white wine (60 ml)
- 1/2 cup reduced sodium chicken broth (118 ml)
- 4 fresh thyme sprigs
- 2 teaspoons Worcestershire sauce
- 1/2 tablespoon salted butter (7g)
- sprinkle of salt and pepper
- 1 tablespoon fresh lemon juice (15 ml)
- 1 teaspoon fresh parsley, chopped
Cooking the Pork Chops
- Bring the pork chops to room temperature; it should take 20-30 minutes.
- Pat the pork chops dry on both sides with a paper towel. Rub the seasonings onto both sides of the pork chops.
- Place the oil and butter in a large cast iron skillet. Set over medium-high heat until the oil shimmers. Add the pork chops and sear the first side for 5 minutes.
- Turn the heat down to medium and flip over the pork chops with kitchen tongs. Sear the other side for 6 minutes, then check the temperature by inserting a meat thermometer into the thickest part. The temperature should read 135 F.
- Remove the pork chops from the skillet and place them on a large plate and tent with foil. Let them rest for 10 minutes. During this time, the pork chops will continue cooking and the temperature should rise to 145 F.
Making the Pan Sauce
- Melt one tablespoon of butter in the same skillet over medium-high heat. Add the smashed garlic cloves and black pepper, then saute for 2 minutes, stirring with a wooden turner.
- Reduce the heat to medium, then add 1/4 cup of white wine to deglaze the pan. Scrape the bottom of the cast iron skillet with the wooden turner to free up any bits from the pork chops.
- Add the chicken stock, fresh thyme leaves, and Worchestire sauce. Stir with wooden turner and let the pan sauce cook for 5 minutes. (For a thicker sauce, add one tablespoon of a cornstarch and water slurry.)
- Remove the cast iron skillet from the heat. Add 1/2 tablespoon of butter, a sprinkle of salt and pepper, and the lemon juice. Stir until well combined.
- Slice the pork chops thinly across the grain. Drizzle on the pan sauce and garnish with fresh parsley.
The pleasure of a 5-star review for these pan seared pork chops would be greatly appreciated.
- Category: Dinner
- Method: Stove top
- Cuisine: American
Keywords: pork chops, pan seared, thyme