Ingredients:

  • 4 Bone-in or Boneless Pork Chops (1.25 inches / 3 cm thick)
  • 1 tbsp Olive Oil or Rapeseed Oil
  • 1 tbsp Unsalted Butter
  • 1 tsp Fine Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • ½ tsp Dried Thyme
  • ½ tsp Dried Onion Powder
  • 3 cloves Garlic, smashed and roughly chopped
  • 2 sprigs Fresh Rosemary or Thyme

Instructions:

  1. Preheat the oven to 400°F (200°C) with a rack in the middle. Remove the pork chops from the fridge 20 minutes before cooking and aggressively pat them dry using paper towels.
  2. Mix the Rub: In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, onion powder, and dried thyme. Generously coat both sides and the edges of the chops with the rub mixture, pressing lightly to adhere.
  3. Heat the Skillet: Place an oven-safe skillet (cast iron recommended) over high heat. Add the olive oil. Once the oil is shimmering and almost smoking, carefully place the seasoned pork chops into the pan. Sear undisturbed for 2 minutes, flip, and sear for an additional 2 minutes until a deep golden-brown crust forms.
  4. Add Aromatics: Reduce the heat slightly (medium-high). Add the butter, smashed garlic, and rosemary sprigs to the skillet. Tilt the pan and use a spoon to quickly baste the melting garlic butter over the chops for about 30 seconds.
  5. Transfer to Oven: Immediately transfer the entire skillet to the preheated 400°F (200°C) oven. Bake for 11–14 minutes, or until the internal temperature reaches 145°F (63°C). Use an instant-read meat thermometer for accuracy.
  6. Rest the Meat: Once 145°F (63°C) is reached, immediately remove the skillet from the oven. Transfer the chops to a warm cutting board. Tent loosely with foil and rest for 10 minutes. Slice or serve the chops whole, drizzling any accumulated pan juices over the top.