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Pan-Seared Thick-Cut Pork Chops with Garlic-Thyme Sauce

Your setup

  • Small prep bowl16 oz
  • Small prep bowl16 oz
Recipe information

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Recipe steps

Your setup
  • Small prep bowl16 oz
  • Small prep bowl16 oz
  1. 1

    Adjust oven rack to middle position and heat oven to 275 degrees

  1. 2
    • 4 bone-in rib loin pork chops, 1 1/2 inches thick

    Pat chops dry with paper towels

  1. 3

    Using sharp knife, cut 2 slits, about 2 inches apart, through outer layer of fat and silver skin

  1. 4
    • 4 teaspoons Kosher salt

    Sprinkle entire surface of each chop with 1 teaspoon salt

  1. 5

    Place chops on wire rack set in rimmed baking sheet and let stand at room temperature 45 minutes

    45:00
  1. 6
    • ground black pepper

    Season chops liberally with pepper; transfer baking sheet to oven

Prep ahead

Small prep bowl A16 oz

  • 1 large shallot, minced
  • 2 medium garlic cloves, minced or pressed through a garlic press

Prep ahead

Small prep bowl B16 oz

  • 1 teaspoon minced fresh thyme leaves
  • 3 tablespoons unsalted butter, chilled and cut into 3 pieces
  1. Stay at the stove
    7

    Cook until instant-read thermometer inserted into centers of chops and away from bones registers 120 to 125 degrees

    45:00
  1. Stay at the stove
    8
    • 1 tablespoon vegetable oil

    Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over high heat until smoking

  1. Stay at the stove
    9

    Place 2 chops in skillet and sear until well browned and crusty, 1½ to 3 minutes, lifting once halfway through to redistribute fat underneath each chop

    03:00
  1. Stay at the stove
    10

    Using tongs, turn chops and cook until well browned on second side, 2 to 3 minutes

    03:00
  1. Stay at the stove
    11

    Transfer chops to plate and repeat with remaining 2 chops, adding extra tablespoon oil if pan is dry

  1. Stay at the stove
    12

    Reduce heat to medium

  1. Stay at the stove
    13

    Use tongs to stand 2 pork chops on their sides

  1. Stay at the stove
    14

    Holding chops together with tongs, return to skillet and sear sides of chops (with exception of bone side) until browned and instant-read thermometer inserted into center of chop and away from bone registers 140 to 145 degrees, about 1½ minutes

    01:30
  1. Stay at the stove
    15

    Repeat with remaining 2 chops

  1. Stay at the stove
    16

    Let chops rest, loosely tented with foil, for 10 minutes while preparing sauce

    10:00
  1. Stay at the stove
    17

    Pour off all but 1 teaspoon oil from the pan and return pan to medium heat

  1. Stay at the stove
    18
    Small prep bowl A1 large shallot, minced · 2 medium garlic cloves, minced or pressed through a garlic press

    Add the shallot and garlic and cook, stirring constantly, until softened, about 1 minute

    01:00
  1. Stay at the stove
    19
    • ¾ cup low-sodium chicken broth
    • ½ cup dry white wine

    Add the broth and wine, scraping up any browned bits

  1. Stay at the stove
    20

    Bring to a simmer and cook until the sauce measures 1/2 cup, 6 to 7 minutes

    07:00
  1. Stay at the stove
    21
    Small prep bowl B1 teaspoon minced fresh thyme leaves · 3 tablespoons unsalted butter, chilled and cut into 3 pieces
    • ¼ teaspoon white wine vinegar

    Off heat, stir in the thyme and vinegar; whisk in the butter, 1 tablespoon at a time

  1. Stay at the stove
    22
    • Table salt
    • ground black pepper

    Season with salt and pepper to taste and serve with the pork chops

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