Pan Seared Pork Chops

Ingredients

1 bone-in double-cut pork chop, about 2 inches thick
salt and pepper
2 tablespoons grape seed oil, for drizzling
2 tablespoons unsalted butter
3-4 garlic cloves, gently crushed and skins removed
1-2 sprigs of fresh thyme

Directions

Bring the pork chops out of the refrigerator for 20-30 minutes prior to cooking to allow them to come to room temperature. Preheat the oven to 400 degrees F.

Season the pork chops with salt and pepper on all sides while heating your cast iron skillet on the stove top.

Drizzle the skillet with oil (grape seed works well).

Once the skillet is heated, sear the pork chops on both sides. Allowing to cook on each side for about 2 minutes will give you a nice char. Place your oven-safe skillet in the oven to further cook for 6-8 minutes, depending on how well-done you like your pork. The recommended internal temperature for pork is 135 degrees F.

Remove the skillet from the oven and place it back on the stove top. Add butter, garlic, and thyme. Once the butter has melted, shift the pan back and forth with one hand while basting the pork with the other. Do this for 1-2 minutes and be careful that the butter does not burn!

Allow the pork to rest for up to 10 minutes before serving.