THICK CUT PAN SEARED PORK CHOPS

Ingredients

2 lbs thick cut bone-in porterhouse pork chops

Salt & pepper to taste

2 tbsp high smoke point oil such as safflower or peanut

3 sprigs of mixed fresh herbs such as rosemary, thyme, & parsley, chopped

2 cloves garlic, minced

2 tbsp butter at room temperature

Directions

Pre-heat oven to 350 degrees. Remove pork chops from refrigerator and allow to sit at room temperature for 15 to 20 minutes. In the meantime, mash butter with herbs and garlic. Season pork chops with salt and pepper. In oven-safe skillet, such as cast iron, heat oil over high heat until smoking. Add seasoned pork chops to pan and cook 3 to 5 minutes for good sear on first side. Add the herbs, garlic, and butter. Flip chops and lower heat to medium-high. Cook for 3 to 5 minutes to sear bottom side. Place pan in preheated oven and cook 20-25 minutes or until meat registers 145 degrees with a meat thermometer. Meat juices will run clear. Remove pork chops to serving plates and let rest for 10 minutes. Pour pan juices over them.

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