Perfect Pan-Seared Pork Chops Recipe

pan seared pork chop with a side salad on a plate

Lynn Wolsted

Recipe Facts



Active: 30 mins
Total: 24 hrs
Serves: 2 servings

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  • 2 bone-in pork rib chops, preferably blade-end, 1 1/2 inches thick (12 to 16 ounces each)
  • 2 tablespoons kosher salt
  • 1 1/2 teaspoons sugar
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 medium shallot, thinly sliced
  • 8 sprigs fresh thyme


  1. Pat pork chops dry with a paper towel. Combine salt and sugar in a small bowl. Season pork chops generously on all sides with salt/sugar mixture. Transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, at least 8 hours and up to 24.

    collage: pork chops seasoned with salt and sugar brine; pork chops after 8 hours of brining

    Lynn Wolsted

  2. The next day, preheat oven to 250°F. Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted into the center of the chops registers 100 to 110°F on for medium-rare, about 30 minutes, or 110 to 120°F for medium, about 35 minutes. To prevent overcooking, start checking temperature 5 to 10 minutes before suggested time. Remove from oven.

    pork chops after cooking in oven to 110 degrees F

    Lynn Wolsted

  3. Heat oil in a large stainless steel or cast iron skillet over high heat heat until smoking. Place pork chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes. Add butter, shallots, and thyme to skillet. Continue cooking, spooning shallots and thyme on top of chops and basting with butter until golden brown on both sides and well-crusted, about 2 minutes longer. Stack pork chops with tongs, hold them on their sides, and sear the fat caps on the edges until crisp, about a minute. Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3 to 5 minutes.

    collage: pan-searing pork chops and basting with pan sauce

    Lynn Wolsted

  4. Just before serving, reheat dripping in pan until smoking. Pour hot drippings over chops. They should sizzle and crisp a bit. Serve immediately.

    pouring pan sauce over a pork chop on a plate with a side salad

    Lynn Wolsted

Special equipment

Large cast iron or stainless steel skillet

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