Juicy, thick-cut thyme pork chops, basted in a shallot butter for a truly mouth-watering protein.
This is one of my easy midweek proteins when time is tight and I need to get something delicious on the table. Come to think of it … when is time not tight these days? Two babies certainly keep me busy all day everyday. Before I totally go on a sidebar about having twins and personal time management let’s get back to the mighty chop – the pork chop that is.
I love a really good pork chop and this one fits every one of my requirements nicely. Juicy, a crisp sear, and full of flavour from the butter, thyme, and shallot that the meat is cooked with. It’s a hard one to beat.
The sear comes from cooking the meat in a heavy bottom pan; think cast iron or a Dutch Oven. Cook the chops in batches if you don’t have a pan large enough to accommodate all of them.
To prevent the butter from burning I use a mix of butter and oil. Oil has a higher heat tolerance whereas butter can, and will, burn. The butter mix is used to baste the chops as they cook. I use a tablespoon and tilt the pan slightly to gather the butter. It may seem like a lot of butter and oil, but you end up leaving the majority of it in the pan.
- 4 bone-in pork chops 1/2" thick
- 4 sprigs of thyme
- 1 shallot quartered
- 2 tbsp butter
- 1 tbsp vegetable oil
- Kosher salt and fresh ground black pepper
Heat the oil and butter in a large heavy bottom pan over medium-high heat.
Meanwhile, season the meat on both sides with salt and pepper. Add chops to the pan, then add the thyme and shallots.
Cook the first side for 7-10 minutes until you see the sides start to turn from pink to white at the bottom.
Occasionally baste the chops with the butter in the pan. Try not to move the chops around, they'll crisp up better if left undisturbed.
Flip the meat and continue to cook for 5-7 minutes until the sides change from pink to white.. Baste the meat as you go allowing the top and bottom to become deeply brown.
Remove meat from pan and let rest for at least 5 minutes. Divide among four plates.