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Pan-Seared Pork Chops
Golden crust, juicy center, butter-basted
retest scheduled Adapted from Serious Eats / Kenji López-Alt — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Remove chops from fridge before. Pat very dry.
- Season generously with salt and pepper.
- Heat oil in cast iron over medium-high until smoking.
- Sear without moving until deep golden.
- Flip. Add butter, garlic, thyme.
- Tilt pan and baste .
- Check temp: 140°F for slightly pink, 145°F for medium.
- Rest .
Notes
- Thick-cut bone-in stays juicier.
- Pork is safe at 145°F.
Adapted from Serious Eats / Kenji López-Alt