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Classic Bone-in Pork Chops

Bone-in pork chops seared to golden perfection in a cast iron skillet with garlic, thyme, and browned butter. This simple yet elegant preparation delivers restaurant-quality results with minimal ingredients and maximum flavor. The key is proper tempering, a hot sear, and knowing when to stop cooking for perfectly juicy chops every time.

Golden seared bone-in pork chops with butter garlic thyme basting in cast iron skillet

Prep Time : 40 min

Cook Time : 15 min

Servings : 4

Prep Time :

40 min

Cook Time :

15 min

Servings :

4

Ingredients

For the Pork Chops

• 900g bone-in pork chops (4 chops, about 2.5cm thick)


• 10g fine sea salt — this one on Amazon


• 5g freshly ground black pepper


• 4g garlic powder


• 3g smoked paprika

For Searing and Basting

•  30ml Avocado oil  — this one on Amazon


• 40g unsalted butter


• 4 garlic cloves, smashed


• 6 sprigs fresh thyme

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Temper the Pork Chops
     Remove the 900g pork chops from refrigerator 30 minutes before cooking. Pat completely dry with paper towels to ensure a proper sear.
  2. Season Generously
     Combine the 10g salt, 5g black pepper, 4g garlic powder, and 3g smoked paprika in a small bowl. Season the chops generously on all sides, pressing the seasoning into the meat.
  3. Heat the Skillet
     Heat the 30ml avocado oil in a large cast iron skillet over medium-high heat until shimmering but not smoking. The pan should be very hot for a proper crust.
  4. Sear the First Side
     Add the pork chops to the hot skillet and sear without moving for 4 minutes until a deep golden-brown crust forms. Resist the urge to move or peek.
  5. Flip and Baste
     Flip the chops to the second side. Immediately add the 40g butter, 4 smashed garlic cloves, and 6 thyme sprigs. Tilt the pan slightly and baste the chops continuously with the foaming butter for 4-5 minutes.
  6. Check Temperature
     Cook until the internal temperature reaches 63°C (145°F) when checked with an instant-read thermometer in the thickest part. Remove from pan immediately to prevent overcooking.
  7. Rest and Serve
     Rest the chops for 5 minutes before serving to allow juices to redistribute. Spoon the browned butter, garlic, and thyme from the pan over the chops before serving.

*Notes : 

  • Modern pork is safe at 63°C (145°F) and stays beautifully juicy—overcooking to 71°C (160°F) will result in dry, tough meat.
  • Bone-in chops have superior flavor and are more forgiving than boneless cuts during cooking.
  • Render the fat cap by holding the chops upright in the pan for 1-2 minutes before the final flip for extra crispy, flavorful results.
  • The 5-minute rest is non-negotiable—cutting immediately causes all the juices to run out onto the plate.
  • Use an instant-read thermometer for perfect results every time; visual cues alone can be misleading with pork.

Nutrition Facts 

( per serving )

Calories

~588 kcal

Protein

 45 g

Fat

48.5 g

Carbs

0 g

Calories

~588 kcal

Protein

 45 g

Fat

48.5 g

Carbs

0 g

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Golden seared bone-in pork chops with butter garlic thyme basting in cast iron skillet

Classic Bone-in Pork Chops

Bone-in pork chops seared to golden perfection in a cast iron skillet with garlic, thyme, and browned butter. This simple yet elegant preparation delivers restaurant-quality results with minimal ingredients and maximum flavor. The key is proper tempering, a hot sear, and knowing when to stop cooking for perfectly juicy chops every time.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 588
Ingredients Method Notes

Ingredients
  

For the Pork Chops
  • 900 g bone-in pork chops 4 chops, about 2.5cm thick
  • 10 g fine sea salt
  • 5 g freshly ground black pepper
  • 4 g garlic powder
  • 3 g smoked paprika
For Searing and Basting
  • 30 ml avocado oil
  • 40 g unsalted butter
  • 4 garlic cloves smashed
  • 6 sprigs fresh thyme

Method
 

Temper the Pork Chops
  1. Remove the 900g pork chops from refrigerator 30 minutes before cooking. Pat completely dry with paper towels to ensure a proper sear.
Season Generously
  1. Combine the 10g salt, 5g black pepper, 4g garlic powder, and 3g smoked paprika in a small bowl. Season the chops generously on all sides, pressing the seasoning into the meat.
Heat the Skillet
  1. Heat the 30ml avocado oil in a large cast iron skillet over medium-high heat until shimmering but not smoking. The pan should be very hot for a proper crust.
Sear the First Side
  1. Add the pork chops to the hot skillet and sear without moving for 4 minutes until a deep golden-brown crust forms. Resist the urge to move or peek.
Flip and Baste
  1. Flip the chops to the second side. Immediately add the 40g butter, 4 smashed garlic cloves, and 6 thyme sprigs. Tilt the pan slightly and baste the chops continuously with the foaming butter for 4-5 minutes.
Check Temperature
  1. Cook until the internal temperature reaches 63°C (145°F) when checked with an instant-read thermometer in the thickest part. Remove from pan immediately to prevent overcooking.
Rest and Serve
  1. Rest the chops for 5 minutes before serving to allow juices to redistribute. Spoon the browned butter, garlic, and thyme from the pan over the chops before serving.

Notes

  • Modern pork is safe at 63°C (145°F) and stays beautifully juicy—overcooking to 71°C (160°F) will result in dry, tough meat
  • Bone-in chops have superior flavor and are more forgiving than boneless cuts during cooking
  • Render the fat cap by holding the chops upright in the pan for 1-2 minutes before the final flip for extra crispy, flavorful results
  • The 5-minute rest is non-negotiable—cutting immediately causes all the juices to run out onto the plate
  • Use an instant-read thermometer for perfect results every time; visual cues alone can be misleading with pork