Pan Seared Italian Pork Chops
Italian Pork Chops drizzled with garlic and herb butter are a showstopper any night of the week. Make this recipe with simple ingredients!
Ingredients
- 4 boneless pork chops about ¾ inch thick
- salt and pepper to taste
- 1 tablespoon Italian seasoning
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter divided
- 4 garlic cloves sliced into halves
- 4-5 sprigs of fresh thyme and rosemary plus more for garnish
- fresh parsley chopped optional for garnish
Instructions
- Prepare the Pork Chops: Pat the pork chops dry with a paper towel. Season both sides with salt, pepper, and Italian seasoning. If time allows, let the meat rest at room temperature for 30 minutes to dry brine (see notes).
- Heat the Skillet: Heat a large cast iron skillet over medium-high heat. Add the oil and 1 tablespoon of butter, swirling to coat the pan evenly.
- Sear the Pork Chops: Place the pork chops in the skillet and sear for 3 minutes per side, pressing gently with a spatula for even browning. During the last 1–2 minutes of cooking, add the remaining 1 tablespoon of butter, garlic cloves, and sprigs of thyme and rosemary. Stir to coat the garlic and herbs in the butter and allow them to brown slightly. Reduce the heat to medium-low if needed to avoid burning.
- Rest and Serve: Remove the pork chops from the skillet and let them rest for 5 minutes. Drizzle the garlicky herb butter over the chops and garnish with browned garlic cloves, additional fresh herbs, and parsley, if desired. Serve immediately.
Notes
Dry Brining: Dry brining improves flavor, texture, and browning. Allowing the seasoned pork chops to rest for 30 minutes helps the salt penetrate the meat, resulting in a juicier and more flavorful chop.
Searing Tips: Avoid moving the pork chops while searing to allow for proper caramelization. If the chops stick to the pan, give them more time to sear; they will release naturally when ready to flip.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to prevent drying out.
Freezing: Allow cooked pork chops to cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Make Ahead: These can be cooked and stored in the refrigerator or freezer as described above for a quick and flavorful meal.
Nutrition
Serving: 1 | Calories: 298cal | Carbohydrates: 2g | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 110mg | Sugar: 0.1g | Fiber: 1g | Calcium: 41mg | Iron: 1mg