Pan-Seared Pork Chop

4 bone-in pork chops (about 1 inch thick) Salt and pepper to taste 2 tablespoons olive oil or vegetable oil 2 cloves garlic, minced 1 teaspoon dried thyme (or any other herbs you prefer) 2 tablespoons butter


Prepare the pork chops: Pat the pork chops dry with paper towels and season generously with salt and pepper on both sides.

Heat the oil: In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.

Sear the pork chops: Carefully place the seasoned pork chops in the skillet. Cook without moving for 3-4 minutes until nicely browned on one side.

 Flip and cook for another 3-4 minutes on the other side. Adjust the heat if necessary to prevent burning.

Add flavor: Reduce the heat to medium-low. Add minced garlic and dried thyme to the skillet, and stir constantly for about 1 minute until fragrant. 

Add the butter to the skillet and let it melt, basting the pork chops with the melted butter.

Check for doneness: Continue cooking the pork chops until they reach an internal temperature of 145°F (63°C) for medium doneness.