I love cooking thick cut pork chops because they are so easy to make and always a crowd pleaser. I remember my grandmother used to make them for family gatherings and they were always a hit.
The key to making great pork chops is to cook them with a nice crust on the outside and a juicy interior. To achieve this, you need to cook them over high heat for a short time, then finish them off in the oven with some oil and herbs.
This way, the outside gets all crispy and golden, while the inside stays nice and tender. I like to serve them with a side of roasted vegetables or a salad, and they’re perfect for any occasion, whether it’s a weeknight dinner or a special occasion.
My family loves them, and they’re also great for leftovers because they reheat well. I’ve even started making them for my kids’ lunchboxes because they’re so easy to pack and eat on the go.
The best part is that you can customize the recipe with your favorite seasonings and herbs, so it’s never the same twice. My kids always ask for seconds when I serve these pork chops, and I’m happy to oblige because it means they’re getting some good protein and nutrients in their diet.
Plus, it’s just fun to cook something that’s so easy to make yet tastes so good. Over the years, I’ve experimented with different cuts of meat and cooking methods, but thick cut pork chops remain my favorite because of their simplicity and versatility.
Pan-Seared Thick Cut Pork Chops with Herb Butter
4.8 from 563 votes
Juicy, thick-cut pork chops seared to perfection in a cast iron skillet, then finished with a rich herb butter. This simple yet elegant dish is ready in under 30 minutes and delivers restaurant-quality results at home.
2 thick-cut bone-in pork chops, about 1.5 inches thick
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
For the Herb Butter
2 tablespoons unsalted butter, softened
1 clove garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon lemon zest
👨🍳Directions
1Remove pork chops from the refrigerator 30 minutes before cooking to bring them to room temperature.
2Pat them dry with paper towels, then season all sides evenly with salt, pepper, and garlic powder.
3In a small bowl, combine softened butter, minced garlic, rosemary, thyme, and lemon zest.
4Mix until well blended and set aside.
5Heat a cast iron skillet over medium-high heat for 2 to 3 minutes until it is hot.
6Add olive oil and swirl to coat the pan.
7Place the pork chops in the skillet and sear without moving for 4 to 5 minutes until a deep golden crust forms.
8Flip the chops using tongs and cook for another 4 to 5 minutes on the second side.
9Reduce heat to medium-low and add the herb butter to the skillet.
10Tilt the pan and spoon the melting butter over the chops continuously for 2 to 3 minutes, until the internal temperature reaches 140°F for medium doneness.
11Transfer the pork chops to a cutting board and let them rest for 5 minutes.
12The temperature will rise to 145°F during resting.
13Serve with any remaining herb butter from the pan spooned on top.
For best results, use a meat thermometer to avoid overcooking. Letting the chops rest after cooking is essential for juiciness. You can substitute dried herbs if fresh are unavailable, but use half the amount.
Watch Video Of How Pan-Seared Thick Cut Pork Chops with Herb Butter Works
These thick cut pork chops are perfect for any occasion because they’re so easy to make yet taste amazing every time. My family loves them because they’re tender on the inside and crispy on the outside – who doesn’t love that combination?
The best part is that you can customize this recipe with your favorite seasonings and herbs each time you make it; it never gets old! For storage ideas, try freezing leftover portions individually wrapped in plastic wrap or aluminum foil before transferring them into freezer-safe bags; when reheating simply thaw overnight in the fridge then roast again until crispy – voilà!
For serving ideas beyond just plain old mashed potatoes or steamed veggies consider trying new things like roasted root vegetables or sautéed greens; my kids even enjoy having these as part of their school lunches packed in containers filled with fresh fruit.
❓ Frequently Asked Questions About Pan-Seared Thick Cut Pork Chops with Herb Butter
1. How do I keep thick cut pork chops from drying out?
Use a two step method: sear them on the stovetop over medium high heat for a few minutes per side then finish them in a 400 degree oven until they reach an internal temperature of 145 degrees. Let them rest for five minutes before slicing. This locks in the juices and keeps the meat tender.
2. What is the best internal temperature for thick cut pork chops?
The USDA recommends cooking pork to an internal temperature of 145 degrees Fahrenheit followed by a three minute rest. Use an instant read thermometer inserted into the thickest part of the chop to check. This ensures the meat is safe to eat while still juicy and slightly pink in the center.
3. Can I use bone in or boneless pork chops for this recipe?
Both work well but bone in chops tend to have more flavor and stay juicier during cooking. Boneless chops are easier to eat and cook a bit faster. Adjust your cooking time based on thickness and whether the bone is present.
4. What sides go best with thick cut pork chops?
Mashed potatoes roasted vegetables or a simple green salad are all great choices. I also like to serve them with apple sauce or a quick pan sauce made from the drippings in the skillet. The mild flavor of pork pairs well with both sweet and savory sides.
5. How do I know when the pork chops are done without a thermometer?
If you do not have a thermometer you can make a small cut in the center of the thickest chop to check the color. The meat should be white or slightly pink with clear juices. Another method is to press on the chop it should feel firm but still have a little give when squeezed.
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