Côtes de porc poêlées

Ingrédients

• 2 (1-pound) Center Cut Bone-In Pork Chops (1-inch thick)
• Salt and Black Pepper
• 1 tablespoon Olive Oil
• 2 tablespoons Unsalted Butter (divided in half)
• 6 Sprigs Fresh Thyme

Préparation

1. 1

   Use paper towels to pat PORK CHOPS completely dry.Recommended: Rest the chops about 20 minutes at room temp to remove chill.

2. 2

   Generously season all sides of the chops with SALT and PEPPER.

3. 3

   Heat a heavy skillet over medium heat until it's ripping hot. Add OIL and heat until shimmering.

4. 4

   Gently lower chop(s) into the skillet and sear 3-5 minutes until golden brown.

5. 5

   Flip the chop(s) and sear the other side a few minutes until a quick read thermometer registers a minimum of 135 degrees Fahrenheit next to the bone. This temperature will increase in the next steps.

6. 6

   Add BUTTER and THYME to the skillet, reduce heat to medium-low, and use a spoon to baste the pork chop(s) with melted butter.

7. 7

   When the pork internal temperature reaches 140 degrees Fahrenheit, transfer to a plate. Cover and rest up to 5 minutes, or until it reaches 145 degrees Fahrenheit on a clean meat thermometer.

8. 8

   Serve warm drizzled with herbed butter..

9. 9

   To store, allow to cool completely and refrigerate in an airtight container up to 5 days.