Thick Cut Pork Chops with Garlic Butter
Introduction
Thick cut pork chops are a fast, satisfying dinner when you treat them like a good steak: hot pan, deep sear, and a finish of garlic butter spooned over the top. The key with pork is not to overcook it, since a thick chop pulled at the right temperature stays juicy and tender rather than dry.
Choose good free range pork chops on the bone for the most flavour. Season simply, sear hard, baste in garlic butter, and rest.
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Ingredients
For 2 servings
- 2pork chopsbone-in, 3-4cm thick, at room temperature
- 2 tspsea salt
- 1 tspblack pepper
- 1 tbspbeef tallowor oil
- 30gbutter
- 2 clovesgarlicsmashed
- 2 sprigsthymefresh
Utensils
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- Heavy pan
- Tongs
- Spoon
- Meat thermometer
- Chopping board
Cooking Steps
Season and temper
Bring the chops to room temperature and pat dry. Season generously with salt and pepper on both sides.
Heat the pan
Heat a heavy pan over high heat, add the tallow, and let it shimmer.
Sear
Sear the chops for 3 to 4 minutes per side until deeply golden, rendering the fat edge against the pan as well.
Baste
Lower the heat, add the butter, garlic, and thyme, and spoon the foaming butter over the chops for 1 to 2 minutes. Pull at 63°C.
Rest
Rest the chops for 5 minutes. The temperature climbs to a juicy 65°C as they rest.
Serve
Serve with the garlic butter spooned over.
Nutrition
Per Serving
Recipe serves 2Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What temperature should pork chops be cooked to? +
Cook pork chops to an internal 63°C, then rest them so they climb to around 65°C. This is the modern safe temperature for pork and keeps the chop juicy and slightly blushing, rather than the dry, well done pork of the past. A thermometer is the easiest way to nail it.
How do you keep pork chops from drying out? +
Use thick cut chops, sear them hot and fast, and pull them at 63°C rather than cooking them through to grey. Resting and a garlic butter baste add moisture and richness. Thin chops overcook in seconds, so a thicker cut gives you the control to keep them juicy.
How long do you cook thick pork chops? +
Sear thick, bone-in pork chops for 3 to 4 minutes per side over high heat, plus a minute or two basting in butter, until they reach 63°C internally. Thickness drives the timing, so a 3 to 4cm chop needs longer than a thin one. Use a thermometer and rest before serving.
Should you brine pork chops? +
Brining is optional but helpful for leaner pork, since it seasons the meat and helps it hold moisture. For good free range chops with some fat, a simple dry season and careful cooking are enough. If you do brine, pat the chops very dry before searing so they still crust well.
Why baste pork chops in garlic butter? +
Basting in foaming garlic and thyme butter at the end adds richness, aroma, and a glossy finish without burning the butter at high heat. Spooning it over carries the flavour across the chop and helps baste the leaner eye of the meat, keeping each bite moist.
