Best pork chops recipe
Ingredients: 2 bone-in pork chops (1 to 1½ in thick), 1 tsp kosher salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika (optional), 1–2 tbsp olive oil, 2 tbsp butter, 2–3 garlic cloves (smashed), 1 sprig thyme or rosemary (optional). Steps: Pat chops dry. Season both sides with salt, pepper, and spices
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Best Pork Chops Recipe (Juicy, Pan-Seared + Oven Finish)
Ingredients: 2 bone-in pork chops (1 to 1½ in thick), 1 tsp kosher salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika (optional), 1–2 tbsp olive oil, 2 tbsp butter, 2–3 garlic cloves (smashed), 1 sprig thyme or rosemary (optional). Steps: Pat chops dry. Season both sides with salt, pepper, and spices. Heat a skillet over medium-high; add oil. Sear chops 3–4 minutes per side until browned. Lower heat slightly, add butter and garlic (and herbs). Spoon the melted butter over chops for 30–60 seconds. Transfer skillet to a 400°F (205°C) oven for 6–10 minutes, until the thickest part reaches 145°F (63°C). Rest 5 minutes, then serve.
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Quick Tips for Flavor and Safety
For best results, use thick chops and dry them well for a better crust. Avoid overcooking—pork is safe at 145°F (63°C) with a rest time. If your chops are thinner, reduce oven time; if thicker, add a few minutes. Optional pan sauce: after resting, add a splash of chicken broth or water to the hot skillet, scrape browned bits, simmer 1–2 minutes, and swirl in a little butter.
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Professional-care note (Health)
If you have immune system concerns, are pregnant, or have specific dietary restrictions, follow your clinician’s guidance. For food safety, use a food thermometer and refrigerate leftovers within 2 hours; reheat to 165°F (74°C).
Client endpoint
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