A simple method for a tender, juicy thick-cut pork chop, basted in butter and herbs.
Prep
Remove the thawed pork chop from the packaging and place on a cutting board. Drizzle both sides with oil and season with salt and pepper.
Sear
Heat oil in a pan over medium-high heat. Add the pork chop and sear, undisturbed, for 3-4 minutes.
Baste
Add butter, garlic, and herbs to the hot pan. Flip the chop and baste with the juices. Cook 3 more minutes, then remove from heat — internal temperature should be 155°F.
Rest and slice
Let the pork chop rest, covered with foil, for 5 minutes, then slice and serve.
