Pan-Seared Pork Chops with Herb Butter

Instructions

1. Make herb butter. Mix softened butter with garlic, rosemary, thyme, and lemon zest. Form into a log using plastic wrap and refrigerate.

2. Prep the chops. Let pork chops sit at room temperature for 30 minutes. Pat dry and season generously with salt and pepper on both sides.

3. Get the pan hot. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.

4. Sear. Add chops and don’t move them for 4-5 minutes until a golden crust forms. Flip and cook another 4-5 minutes.

5. Check temperature. Use a meat thermometer—pull at 63°C (145°F). The temperature will rise a bit while resting.

6. Rest and serve. Let rest 5 minutes. Top each chop with a thick slice of herb butter.

Herb Butter Tips

• Make extra and freeze—it keeps for months
• Also amazing on steak, fish, or vegetables
• Roll in plastic wrap, then foil for freezer storage

Bone-In vs Boneless

Bone-in chops are:

• More flavourful (bone adds taste)
• More forgiving (bone slows cooking)
• More impressive (presentation matters)

Notes

• Room temperature meat cooks more evenly
• Don’t press down on the chops while cooking
• Thick chops are more forgiving than thin ones
• Brine for 1-4 hours for extra juicy results