Project Description


  • 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


  1. Sprinkle pork chops with salt and pepper. Let stand at room temperature 30 minutes.
  2. 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.
  3. 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