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.
Yields 4 servings (as a protein)
Juicy, thick-cut pork chops with thyme. Basted in a shallot butter for a mouthwatering finish.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 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.