Ingredients:

• 1 bone-in or boneless pork chop (1 to 1.5 inches thick)
• Kosher salt
• Freshly ground black pepper
• 1–2 tbsp high smoke point oil (canola, avocado, grapeseed)
• 1–2 tbsp unsalted butter
• 2–3 garlic cloves (smashed)
• 1 sprig fresh thyme or rosemary (optional)
• Optional: pinch of paprika or garlic powder for added flavor

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Instructions:

1. Prep the Pork
   • Let chops sit at room temp for 20–30 minutes.
   • Pat dry with paper towels.
   • Season generously on both sides with salt, pepper, and optional spices.
2. Heat the Pan
   • Heat oil in a heavy pan over medium-high until shimmering.
3. Sear the Chop
   • Add pork chop and sear the first side (see timing guide below).
   • Flip and reduce heat to medium.
   • Add butter, garlic, and herbs during the final 1–2 minutes.
4. Baste & Monitor Temp
   • Tilt pan and spoon butter over chop continuously.
   • Use a thermometer to check doneness (145°F = juicy and safe).
5. Rest the Chop
   • Let rest for 5–7 minutes to retain moisture.
6. Slice & Serve
   • Serve whole or sliced, paired with sides like roasted carrots or applesauce.

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Pork Chop Doneness Guide

(1 to 1.5” thick)

Doneness	Internal Temp	First Side	Second Side	Notes
Juicy & Tender	140–145°F	~4 min	~3 min	Slight blush inside, soft and flavorful
Medium	150°F	~5 min	~4 min	Firmer texture, mostly white center
Well-Done	155–160°F	~6+ min	~5+ min	Fully cooked, white throughout, still good if basted well

USDA approved at 145°F + 3 min rest — safe, moist, and flavorful.