Côtelettes de porc poêlées (juteuses, jamais sèches)

Ingrédients

• 4 pork chops (1 1/2 inches thick, bone-in preferred)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 teaspoon brown sugar (optional, for subtle caramelization)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4-6 cloves fresh garlic, (smashed)
• 2-3 sprigs fresh thyme, (optional but highly recommended)

Préparation

1. 1

   Prep the pork chops: Pat the pork chops (4) completely dry with paper towels — this is critical for a good crust.Season both sides evenly with salt (1 teaspoon), pepper (1 teaspoon), garlic powder (1 teaspoon), paprika (1 teaspoon), onion powder (1/2 teaspoon), and brown sugar (1 teaspoon) (if using).Let sit at room temperature for 15–20 minutes if you have time.

2. 2

   Heat the skillet: Heat a large skillet (cast iron preferred) over medium-high heat.Add olive oil (2 tablespoons) and let it get hot and shimmering.

3. 3

   Sear the first side: Place pork chops in the skillet and do not move them.Cook for: 3–5 minutes, until a deep golden crust formsIf they stick, they’re not ready — let them release naturally.

4. 4

   Flip and reduce heat: Flip the pork chops, then reduce heat to medium. Add butter (2 tablespoons), smashed garlic (4-6 cloves), and thyme (2-3 sprigs) to the pan.

5. 5

   Baste and finish cooking: Tilt the pan slightly and spoon the melted butter over the pork chops continuously.Cook for another 3–6 minutes, depending on thickness.Check doneness (THIS is the key)

6. 6

   Check doneness: Remove pork chops when internal temp hits: 140–145°F.They will rise to 145–150°F (63-66ºC) while resting.

7. 7

   Rest: Transfer to a plate and rest for 5-10 minutes before serving. This keeps them juicy.