Chef notes

Pork is incredible in an endless number of ways but pork chops (bone in or boneless) are the most popular cut of pork. They come from the loin which is the meat that runs from the pig’s hip to its shoulder. They go by a variety of names like loin, rib, sirloin, top loin, and blade chops, so if you see any of those at your local market, they’ll work for this recipe. Look for something that’s just over 1 inch thick. You’ll be able to find thinner cuts, but anything in the 1¼ inch realm is my favorite thickness for this recipe. If you can only get a thinner cut, no problem. The cooking time in the below recipe will change – but regardless, the internal temperature of this cut should be 145 F once done. So whip out your meat thermometer to be sure!

Technique Tip: When you’re basting the pork chops, you want to carefully point the cast iron skillet away from you and use the butter that pools on the one side to baste the chops as they continue to cook.

Swap Option: You can easily swap out different seasonings or herbs for this dish depending on what you love or have on hand.

Ingredients

2 (14- to 16-ounce) bone-in, center-cut pork loin chops, about 1¼-inches thick
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground paprika
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter

2 small rosemary sprigs
2 small thyme sprigs
2 fresh sage leaves
1 onion, peeled and thinly sliced
3 cloves garlic, gently smashed

Fulfilled by

Preparation

Season pork chops with salt, pepper and paprika on both sides. Let stand at room temperature for 30 minutes.

Heat oil in a 12-inch cast-iron skillet over medium-high. Add pork chops and cook, flipping occasionally, until well browned and a thermometer inserted into thickest portion of meat near (but not touching) the bone registers 120 F, 10 to 14 minutes.

Reduce heat to medium and move pork chops to one side of the skillet. Add butter, rosemary, thyme, sage, onions, and garlic to other side of skillet; cook, basting pork with butter and drippings, until a thermometer inserted in the thickest portion of meat registers 140 F, 2 to 4 minutes. Remove from heat and let the pork rest until it reaches 145 F, about 5 minutes.

When ready to serve, serve whole or slice against the grain. Spoon butter-herb mixture over top.