- 4 Frenched pork loin chops, 1-inch thick
- 4 tablespoons unsalted butter, softened
- 1 tablespoon minced garlic
- 1 teaspoon minced parsley
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- In a small bowl combine softened butter, garlic, parsley, rosemary, thyme, salt, and pepper.
- Season both sides of the pork chops with salt and pepper.
- Heat a large cast-iron skillet over medium-high heat.
- Add 2 tablespoons of olive oil to a pan, once hot add the pork chops.
- Lightly press the pork chops down into the pan to get a nice sear, cook 1 minute.
- Flip and sear the other side, 1 minute.
- Cook the sides to render the fat, 1 minute.
- Turn heat down to medium, cook until the internal temperature reaches 140ºF, 4 to 6 minutes depending on the thickness, flip every minute for even cooking.
- Transfer to a cutting board, rest for 5 to 10 minutes before slicing or serving whole.
- Serve the pork chops topped with garlic butter.
Recipe credit to Jessica Gaven