Ingredients:

  • 4 thick-cut bone-in pork loin chops (approx. 1.5 inches / 3.8 cm thickness, about 250 g / 8 oz each)
  • 5 tsp fine sea salt (7.5 g)
  • 5 tsp freshly ground black pepper (2.5 g)
  • 5 tsp garlic powder (2.5 g)
  • 5 tsp smoked paprika (2.5 g), optional
  • 2 tbsp high-heat oil (30 ml, e.g., refined rapeseed, avocado, or sunflower oil)
  • 2 tbsp unsalted butter (30 g)
  • 2 large garlic cloves, smashed
  • 4 sprigs fresh thyme or rosemary

Instructions:

  1. Pat the pork chops very dry with paper towels to ensure a good sear.
  2. In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika.
  3. Generously rub the seasoning mixture all over each pork chop, coating both sides and the edges.
  4. Place the seasoned chops uncovered on a plate or wire rack and allow them to rest at room temperature for at least 30 minutes (or up to 2 hours refrigerated) to dry brine.
  5. Position an oven rack in the middle and preheat the oven to 200°C (400°F).
  6. Place an oven-safe heavy-bottomed skillet (cast iron recommended) over high heat and add the high-heat oil; heat until shimmering and just beginning to smoke.
  7. Carefully place the chops in the hot skillet so they sizzle immediately; sear undisturbed for 2–3 minutes per side until a deep golden-brown crust forms. If bone-in, briefly sear the fat-cap edge as well.
  8. Reduce the heat slightly, add the butter, smashed garlic, and herb sprigs to the pan.
  9. Tilt the pan and baste the chops with the foaming butter by spooning it over the tops for 30–60 seconds to enhance flavor and browning.
  10. Immediately transfer the entire skillet (chops, butter, and herbs) to the preheated 200°C (400°F) oven.
  11. Bake for approximately 10–14 minutes depending on thickness; begin checking the internal temperature after 8 minutes.
  12. Remove the chops from the oven when the internal temperature in the thickest part (avoiding the bone) reaches 60–62°C (140–143°F).
  13. Transfer the chops to a clean plate or cutting board and tent loosely with foil to rest.
  14. Allow the chops to rest for a minimum of 5 minutes (preferably 8–10 minutes) so carryover heat raises them to about 63°C (145°F) and juices redistribute.
  15. Discard the herbs, drizzle any remaining pan juices over the pork chops, and serve immediately with desired sides.