Ingredients
- ▢2 medium-sized pork chops
- ▢salt and pepper
- ▢4 tablespoons melted butter use ghee if you’re doing whole30.
- ▢1 teaspoon fresh thyme chopped
- ▢2 cloves garlic minced
- ▢1 tablespoon extra virgin olive oil
Instructions
- Preheat oven to 425°F. Season the pork chops with salt and pepper, and set aside.
- In a small bowl, mix together the butter, thyme, and garlic. Set aside.
- In a cast iron skillet, heat the olive oil over medium heat. When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side.
- Pour the garlic butter mixture over the pork chops. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145ºF, about 10-14 minutes. The time depends on the thickness of your pork chops.*
- Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.
Tips
- Insert the thermometer into the thickest part of the pork chop.
- Make sure to give your pork chops a few minutes to rest before cutting so they can redistribute the moisture.
- Thick cut pork chops are ideal as they won’t overcook as easily.
- To store: Store leftover pork chops in an airtight container in the fridge for up to 4 days.
- To reheat: You can reheat leftovers on the stove or in the microwave.
- To freeze: Freeze the cooked pork chops in an airtight bag for up to 3 months.
Nutrition Information
Serving: 1/2 Calories: 371kcal (19%) Carbohydrates: 1g Protein: 14g (28%) Fat: 35g (54%) Saturated Fat: 17g (106%) Polyunsaturated Fat: 2g Monounsaturated Fat: 11g Cholesterol: 100mg (33%) Sodium: 478mg (21%) Potassium: 193mg (6%) Sugar: 1g (1%)