Cast Iron Skillet Frenched Pork Chops Ingredients

Meat You'll Need

Combine garlic, 2 tablespoon olive oil, thyme, parsley, salt, and pepper.
Rub the herb paste evenly over both sides of the pork chops. Marinate at room temperature for 30 to 60 minutes. Refrigerate if marinating the pork for over an hour.
Scrape off some of the chopped garlic off of the pork so it does not burn in the pan.
Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoon olive oil to the pan, once hot add the pork chops. Lightly press the pork chops down into the pan to get a nice sear, cook for 1 minute each side.
Cook the sides of the pork chops to render the fat, 1 minute. Turn heat down to medium, cook the pork chops until the internal temperature reaches 135°F, 4 to 6 minutes depending on the thick-ness of the chops, flip every minute for even cooking.
Turn off the heat and add the thyme springs and butter to the pan. Once the butter is melted, tilt the pan and pour the butter over the top of the pork chops several times to baste.
Transfer pork to a cutting board and allow to rest for 5 minutes before serving for carving.

Do you want your pork chops as savory as restaurant-style chops? Try any of the tips below for perfect pork chops.

Brining makes pork chops juicier. This method changes the meat’s cell structure, giving you a more succulent, well-seasoned flavor. Try brining your pork chops for 30 minutes or up to four hours for moist, tastier chops.
Many recipes have estimated cooking times. Check whether your pork chops are already done with a handy meat thermometer.
Before serving pork chops, poke them with a skewer to check doneness. You should see clear juice after testing the meat. Poke the chop’s thickest part or an area near the bone.