Skillet Pork Chops

Ingredients

• 4 bone-in pork chops, about 1 inch thick and 8 ounces each
• 1 tablespoon olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons unsalted butter, divided
• 4 garlic cloves, lightly crushed
• 4 fresh thyme sprigs
• 1/2 cup low-sodium chicken broth
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice

Method

1. 1

   Step 1. Allow about 40–50 minutes. Use a 12-inch heavy skillet, a rimmed 13-by-18-inch metal baking sheet, oven mitts and an instant-read thermometer. The 45-minute estimate includes two searing batches, a single-layer oven finish and a 5-minute rest. Make the sauce during the rest; thickness and temperature determine the finish.

2. 2

   Step 2. Heat the oven to 400°F (205°C). Pat chops dry and season with salt and pepper. Heat oil over medium-high heat. Sear two at a time for about 3 minutes per side until golden, then arrange on the metal baking sheet without overlap. Check each chop’s center after searing; any already at 145°F (63°C) can rest on a clean plate instead of entering the oven.

3. 3

   Step 3. Reduce skillet heat to medium-low. Add 1 tablespoon butter, garlic and thyme; stir for 30–60 seconds until fragrant, without browning the garlic. Spoon over the chops, keeping the skillet for the sauce.

4. 4

   Step 4. Roast chops that need more cooking for about 3–10 minutes, checking from 3 minutes, until each thickest center reaches 145°F (63°C), clear of bone. Remove individual chops as they reach that temperature. Use oven mitts and move chops to a clean plate. Rest each at least 3 minutes; allow 5 minutes here. Tip baking-sheet juices into the skillet.

5. 5

   Step 5. Set the skillet over medium heat. Add broth and mustard, scrape up brown bits and simmer for 2–3 minutes until reduced by about half. Remove thyme stems from chops and sauce. Off heat, stir in lemon juice and the remaining tablespoon butter until the sauce looks glossy, then spoon over the rested chops.