Herb-Basted Pork Chops
Herb-Basted Pork Chops
Ingredients:
-
2 (14- to 16-ounce)s bone-in center-cut pork loin chops (about 1 1/4 inches thick)
-
1 ¾ teaspoons kosher salt
-
1 teaspoon black pepper
-
1 tablespoon canola oil
-
3 tablespoons unsalted butter
-
2 (4-inch) rosemary sprigs
-
2 thyme sprigs
-
2 sage sprigs
-
3 medium-size fresh Thai chiles, cut in half lengthwise or a small slit cut lengthwise along their sides
-
3 mediums garlic cloves, gently smashed
Directions
- Sprinkle pork chops with salt and pepper. Let stand at room temperature 30 minutes.
- Heat oil in a 12-inch cast-iron skillet over medium-high. Add pork chops; cook, flipping occasionally, until well browned and a thermometer inserted into thickest portion of meat near the bone registers 120°F, 10 to 14 minutes.
- Reduce heat to medium, and push pork chops to one side of skillet. Add butter, rosemary, thyme, sage, Thai chiles, and garlic to other side of skillet; cook, basting pork with butter and drippings, until a thermometer inserted in thickest portion of meat near the bone registers 130°F, 2 to 4 minutes. Remove from heat. Transfer pork chops to a carving board, and spoon butter-herb mixture over top. Let rest 5 minutes. Carve meat off the bone; slice against the grain. Serve with board juices.
Recipe from Food and Wine