Ingredients
Method
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.
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.
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.
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.
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.
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.
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