Ingredients
2pork chops,(about 1¼ lb), bone in, 1 to ½ inches thick, or 4 medium sized chops
1tbspgarlic,roughly chopped
¼cupextra virgin olive oil
2tspthyme,chopped
2tspparsley,chopped
½tspblack pepper
½tspkosher salt
5thyme sprigs
1tbspunsalted butter
Preparation
In a small bowl combine garlic, 2 tablespoon of olive oil, thyme, parsley, salt, and pepper.
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.
Scrape off some of the chopped garlic off of the pork so it does not burn in the pan.
Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of olive oil to the pan, once hot, add the pork chops.
Lightly press the pork chops down into the pan to get a nice sear, then cook for 1 minute. Flip and sear the other side for 1 minute. Cook the sides of the pork chops to render the fat for 1 minute.
Turn heat down to medium, cook the pork chops for 4 to 6 minutes, depending on the thickness of the chops, flipping every minute for even cooking, until the internal temperature reaches 135 degrees F.
Turn off the heat and add the thyme springs and butter to the pan. Once the butter is melted, tilt the pan and pour the butter over the top of the pork chops several times to baste.
Transfer pork to a cutting board and allow to rest for 5 minutes before serving for carving.
