Pan-Seared Pork Chops

Ingredients

• 2pork chops, bone-in, about 3 cm thick
• 1 1/2 ozsalted butter
• 3 clovegarlic, lightly crushed, skin on
• 4 sprigfresh thyme
• 1 tspsea salt
• 1/2 tspblack pepper, coarsely ground

Method

1. 1

   Take the chops out of the fridge, pat them completely dry with paper towels and season both sides generously with the salt and pepper. Leave them on the counter while the pan heats.

2. 2

   Heat a heavy skillet over a high heat until very hot. Stand the chops on their fatty edge first, held with tongs, for 1 minute to render, then lay them flat and sear for 3 minutes without moving them. Turn and sear the second side for 2 minutes.

3. 3

   Drop the heat to medium, add the butter, crushed garlic and thyme sprigs. As the butter foams, tilt the pan and spoon it over the chops continuously for 2 minutes. They are done at 145°F in the thickest part, away from the bone.

4. 4

   Move the chops to a warm plate and leave them for 5 minutes. Spoon the garlic-thyme butter from the pan, plus any juice that has run out of the meat, back over the top before serving.