Pan Fried Pork Chops Recipe

Pan fried pork chops are lightly seasoned pork chops pan seared and basted in a silky thyme-butter sauce for restaurant quality flavor. No flour needed!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Use paper towels to pat PORK CHOPS completely dry.Recommended: Rest the chops about 20 minutes at room temp to remove chill.
2. 2Generously season all sides of the chops with SALT and PEPPER.
3. 3Heat a heavy skillet over medium heat until it's ripping hot. Add OIL and heat until shimmering.
4. 4Gently lower chop(s) into the skillet and sear 3-5 minutes until golden brown.
5. 5Flip 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. 6Add 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. 7When 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. 8Serve warm drizzled with herbed butter..
9. 9To store, allow to cool completely and refrigerate in an airtight container up to 5 days.