AuthorBon AppetitCategoryDifficultyBeginner

A fast and flavorful main dish in just minutes!

Yields2 Servings
Prep Time1 hrCook Time10 minsTotal Time1 hr 10 mins

Protein
Produce
 1 tbsp Roughly Chopped Garlic
 2 tsp Chopped Thyme
 2 tsp Chopped Parsley
 5 Thyme Sprigs
Dairy
 1 tbsp Unsalted Butter
Baking & Spices
 ½ tsp Black Pepper
 ½ tsp Kosher Salt
Oils & Vinegar
 ¼ cup Extra-virgin Olive Oil

1

Step 1: In a small bowl combine garlic, 2 tablespoon olive oil, thyme, parsley, salt, and pepper.

2

Step 2: Rub the herb paste evenly over both sides of the pork chops. Marinate at room temperature for 30 to 60 minutes. Refrigerate if marinating the pork for over an hour.

3

Step 3: Scrape off some of the chopped garlic off of the pork so it does not burn in the pan.

4

Step 4: Heat a large cast-iron skillet over medium-high heat.

5

Step 5: Add 2 tablespoon olive oil to the pan, once hot add the pork chops.

6

Step 6: Lightly press the pork chops down into the pan to get a nice sear, cook 1 minute.

7

Step 7: Flip and sear the other side, 1 minute.

8

Step 8: Cook the sides of the pork chops to render the fat, 1 minute.

9

Step 9: Turn heat down to medium, cook the pork chops until the internal temperature reaches 135ºF, 4 to 6 minutes depending on the thickness of the chops, flip every minute for even cooking.

10

Step 10: Turn off the heat and add the thyme springs and butter to the pan.

11

Step 11: Once the butter is melted tilt the pan and pour the butter over the top of the pork chops several times to baste.

12

Step 12: Transfer pork to a cutting board and allow to rest for 5 minutes before serving for carving.

Ingredients

Protein
Produce
 1 tbsp Roughly Chopped Garlic
 2 tsp Chopped Thyme
 2 tsp Chopped Parsley
 5 Thyme Sprigs
Dairy
 1 tbsp Unsalted Butter
Baking & Spices
 ½ tsp Black Pepper
 ½ tsp Kosher Salt
Oils & Vinegar
 ¼ cup Extra-virgin Olive Oil

Directions

1

Step 1: In a small bowl combine garlic, 2 tablespoon olive oil, thyme, parsley, salt, and pepper.

2

Step 2: Rub the herb paste evenly over both sides of the pork chops. Marinate at room temperature for 30 to 60 minutes. Refrigerate if marinating the pork for over an hour.

3

Step 3: Scrape off some of the chopped garlic off of the pork so it does not burn in the pan.

4

Step 4: Heat a large cast-iron skillet over medium-high heat.

5

Step 5: Add 2 tablespoon olive oil to the pan, once hot add the pork chops.

6

Step 6: Lightly press the pork chops down into the pan to get a nice sear, cook 1 minute.

7

Step 7: Flip and sear the other side, 1 minute.

8

Step 8: Cook the sides of the pork chops to render the fat, 1 minute.

9

Step 9: Turn heat down to medium, cook the pork chops until the internal temperature reaches 135ºF, 4 to 6 minutes depending on the thickness of the chops, flip every minute for even cooking.

10

Step 10: Turn off the heat and add the thyme springs and butter to the pan.

11

Step 11: Once the butter is melted tilt the pan and pour the butter over the top of the pork chops several times to baste.

12

Step 12: Transfer pork to a cutting board and allow to rest for 5 minutes before serving for carving.

Cast Iron Skillet Pork Chops

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