Pan-Seared Pork Chops with Lemon & Fresh Thyme
Ingredients
- 4pork chops (1-inch thick, bone-in or boneless)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 4 sprigsfresh thyme
- 1lemon
- 2 tablespoonolive oil
- 2 clovesgarlic
- ½ cupdry white wine
Prep
- 01
Mince 2 garlic cloves.
- 02
Juice 1 lemon.
Method
- 01
Pat 4 pork chops dry with paper towels. Season both sides generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 03
Add the pork chops and sear for 4-5 minutes per side, until golden brown and the internal temperature reaches 145°F at the thickest point. Transfer to a plate.
- 04
Add 2 minced garlic cloves to the pan and cook for 30 seconds until fragrant.
- 05
Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan. Let simmer for 1 minute to reduce slightly.
- 06
Squeeze the juice of 1 lemon into the pan, then add the 4 thyme sprigs. Return the pork chops to the pan and spoon the sauce over them.
- 07
Simmer gently for 2-3 minutes to warm through and meld flavors. Discard thyme sprigs before serving.
Spice Tips
For subtle heat, add a pinch of red pepper flakes to the pan sauce. A teaspoon of Dijon mustard whisked in with the lemon juice adds complexity without spice. Fresh parsley or tarragon can replace thyme for different herbaceous notes.
Serve with sautéed spinach, a simple arugula salad, or crusty bread to soak up the bright pan sauce. Pork chops cook quickly, so watch the internal temperature carefully to avoid drying them out.