Garlic Butter Pork Chops

• •
  4 Pork Chops, Bone-In(908g)
• •
  1.5 tsp 1½ teaspoons kosher salt
• •
  0.5 tsp ½ teaspoon freshly cracked black pepper
• •
  1 tbsp Vegetable oil
• •
  6 tbsp Butter
• •
  4 Thyme, Fresh(3g)
• •
  4 Garlic(12g)

Instructions

1. 1Pat the pork chops dry with paper towels and season generously all over with salt and pepper.
2. 2Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Working in batches to avoid crowding, place the pork chops in the pan and cook undisturbed for 4–5 minutes until golden brown on the first side.
3. 3Flip the pork chops and cook for another 4–5 minutes over medium-high heat until golden brown on the second side and the internal temperature reaches 135°F when checked with an instant-read thermometer. Transfer to a plate and repeat with any remaining pork chops.
4. 4Reduce the heat to medium-low and add the salted butter, minced fresh garlic, and fresh thyme sprigs to the same skillet. Cook 1–2 minutes, stirring occasionally, until the butter is fully melted and fragrant.
5. 5Return all cooked pork chops to the skillet and spoon the garlic butter mixture over them continuously for 1–2 minutes over medium-low heat, until the internal temperature reaches 145°F when checked with an instant-read thermometer.
6. 6Divide the pork chops and garlic butter sauce evenly among 4 airtight containers while hot. Allow to cool to room temperature before sealing.
7. 7Refrigerate for up to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave, spooning any pan juices over the pork before serving.