About this recipe

Juicy, golden-crusted pork chops seared in a hot skillet and finished with a quick pan sauce. This weeknight-friendly recipe delivers restaurant-quality results in under 45 minutes — no fancy equipment required. A simple spice rub locks in flavor while a garlic-butter baste keeps every bite tender and rich.

Instructions

1. 1

   In a small mixing bowl, mix together the smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Pat the pork chops completely dry with paper towels, then rub the spice mixture evenly over both sides of each chop. Let them rest at room temperature for 5–10 minutes while you heat the pan.

2. 2

   Heat a cast iron skillet over ^[medium-high heat] until very hot, about 2 minutes. Add the vegetable oil and swirl to coat. Place the pork chops in the pan without crowding — work in batches if needed. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms, then flip and sear the other side for another 3–4 minutes.

3. 3

   Reduce heat to ^[medium]. Add the butter, smashed garlic cloves, and fresh thyme sprigs to the cast iron skillet. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the pork chops repeatedly with the garlic-herb butter for 1–2 minutes. Cook until an instant-read meat thermometer inserted into the thickest part reads %[145°F].

4. 4

   Transfer the pork chops to a plate and tent loosely with aluminum foil. Let them rest for 5 minutes. Meanwhile, pour the chicken broth into the hot cast iron skillet and scrape up any browned bits from the bottom. Simmer for 2–3 minutes until slightly reduced into a light pan sauce. Spoon the sauce over the rested chops, garnish with fresh parsley, and serve immediately.