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No. 0236 French Free recipe

Thyme-Roasted Thick-Cut Pork Chop

A double-thick bone-in chop is dry-brined, seared hard in a cast iron pan, then basted with butter, garlic and plenty of thyme and rosemary until a crackly, herb-flecked crust forms. Finished with flaky salt and a spoonful of pan juices, it eats like a steak with far more flavor.

4.5 from 1,242 cooks

Thick seared bone-in pork chop with thyme sprigs and pan juices on a white plate
Photo: Vladimir Sladek on Pexels
Prep
10 min
Cook
25 min
Total
35 min
Serves
2
Level
Easy
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Method 5 steps

  1. Salt the chop all over and refrigerate uncovered for at least 1 hour or overnight. Pat dry and season with pepper.

  2. Heat the oil in a cast iron skillet over medium-high heat until shimmering. Sear the chop 4 minutes per side, until deeply browned, then stand it on its fat edge for 1 minute.

  3. Transfer the skillet to a 400 F oven and roast 8 to 10 minutes, until the center reaches 140 F.

  4. Return to the stovetop over medium heat, add the butter, garlic, thyme and rosemary and baste continuously for 1 to 2 minutes as the butter foams.

  5. Rest the chop for 5 minutes, spoon the herby pan juices over it, sprinkle with flaky salt and garnish with fresh thyme.

Tap a step to mark it done.

From the Pork kitchen

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01 Assorted sausages, spiral sausages, kebabs and corn cobs sizzling on a charcoal grill
Ground pork in a bowl with dumpling wrappers, ginger, garlic and bok choy
02 Ground pork in a bowl with dumpling wrappers, ginger, garlic and bok choy
Raw bone-in pork chops on a wooden board with rosemary, garlic and cherry tomatoes
03 Raw bone-in pork chops on a wooden board with rosemary, garlic and cherry tomatoes

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