Ingredients:

  • Two 1.5–2 inch thick bone-in pork chops (approx. 350-400g each)
  • 1 Tbsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • 2 Tbsp High-Heat Cooking Oil (Vegetable, canola, or refined avocado oil)
  • 4 Tbsp Unsalted Butter, cut into 4 pieces
  • 2 cloves Garlic, smashed and peeled (not chopped)
  • 4 sprigs Fresh Thyme (or 2 sprigs of Fresh Rosemary)

Instructions:

  1. Pat and Salt: Remove the chops from the fridge. Pat them aggressively dry with kitchen paper—moisture is the enemy of crust. Season both sides heavily with salt, covering the entire surface.
  2. Rest (The Secret Step): Place the seasoned chops on a wire rack set over a baking sheet and leave them uncovered at room temperature for at least 30 minutes (up to 4 hours if time allows). This allows the salt to dissolve and the surface to dry, encouraging a deep sear.
  3. Preheat: Preheat your oven to 200°C (400°F).
  4. Heat the Pan: Add the cooking oil to your cast-iron pan and heat over high heat until it just begins to smoke.
  5. Sear the Chops: Place the chops carefully in the pan (they should sizzle immediately). Sear undisturbed for 2–3 minutes until a deep golden-brown crust forms.
  6. Flip: Flip the chops and immediately reduce the heat to medium-low.
  7. Add Basting Butter: Add the butter chunks, smashed garlic, and herb sprigs to the pan alongside the chops.
  8. Baste: As the butter melts, tilt the pan slightly and use a spoon to continuously baste the chops with the foaming, aromatic butter for 60 seconds.
  9. Transfer to Oven: Immediately transfer the pan into the preheated 200°C (400°F) oven.
  10. Bake: Cook for 10–15 minutes. Start checking the internal temperature at the 10-minute mark. Remove the chops when the internal temperature reads 60°C (140°F) in the thickest part of the meat, avoiding the bone.
  11. The Rest (Crucial Finish): Remove the chops from the pan and place them on a clean plate or cutting board. Tent loosely with foil. Allow them to rest for 10 minutes. The residual heat (carryover cooking) will raise the temperature to the safe 63°C (145°F) while redistributing the juices.
  12. Slice and Serve: Slice the chops off the bone (optional) and serve immediately, spooning the pan juices over the top.