| Prep Time | 5 minutes |
| Cook Time | 18 minutes |
| Servings |
servings
|
Ingredients
- 2 medium-sized Pork Chops
- Salt
- Pepper
- 4 tablespoons Butter melted
- 1 teaspoon Thyme fresh, chopped
- 2 cloves Garlic minced
- 1 tablespoon Extra Virgin Olive Oil
Ingredients
|
Instructions
- Preheat oven to 425°F. Season the pork chops with salt and pepper, and set aside.
- In a small bowl, mix together the butter, thyme, and garlic. Set aside.
- In a cast iron skillet, heat the olive oil over medium heat. When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side.
- Pour the garlic butter mixture over the pork chops. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145ºF, about 10-14 minutes. The time depends on the thickness of your pork chops.*
- Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.
Recipe Notes
Insert the thermometer into the thickest part of the pork chop.
Make sure to give your pork chops a few minutes to rest before cutting so they can redistribute the moisture.
Thick cut pork chops are ideal as they won’t overcook as easily.
To store: Store leftover pork chops in an airtight container in the fridge for up to 4 days.
To reheat: You can reheat leftovers on the stove or in the microwave.
To freeze: Freeze the cooked pork chops in an airtight bag for up to 3 months.
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