How to Make the Best JUICY BONE-IN PORK CHOPS in Your City
Your City: These juicy bone-in pork chops are seared until golden, finished gently in the oven, and topped with a buttery garlic-thyme pan sauce that delivers incredible flavor in every bite.
What Most People Don’t Know About Making Pork Chops
- Pork Chops Cook Faster Than People Think: A 1-inch pork chop does not need a long oven finish after a good sear. The best guide is a meat thermometer. Pull the chops when they reach 145°F in the thickest part.
- A 30-Minute Rest Helps Flavor: Seasoning ahead of time helps the meat taste better, but the surface can become damp. Pat the chops dry again before searing so they brown instead of steam.
- Garlic Can Burn If Added Too Early: Minced garlic burns quickly in a hot skillet and can make the sauce bitter. Use smashed garlic cloves while cooking and save minced garlic for sauces if desired.
Ingredients
- 4 bone-in pork chops, about 1 inch thick
- 1 1/2 teaspoons Bald Buck Seasoning, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 2 garlic cloves, smashed
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard, optional but recommended
- 1 tablespoon fresh lemon juice
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Prep the Pork Chops: Pat the pork chops dry with paper towels. Season both sides with Bald Buck Seasoning, black pepper, garlic powder, and paprika.
- Rest the Meat: Let the pork chops rest at room temperature for 30 minutes to allow the seasoning to work into the meat.
- Preheat the Oven: While the pork chops rest, preheat your oven to 375°F.
- Dry Again: Right before cooking, pat the pork chops dry one more time. This helps create a better crust.
- Sear the Pork Chops: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side until golden brown.
- Add Butter and Aromatics: Add 1 tablespoon butter, the smashed garlic cloves, and thyme. Spoon the melted butter over the pork chops for about 30 seconds.
- Finish in the Oven: Transfer the skillet to the oven and bake for 4–8 minutes, or until the thickest part of the pork chops reaches 145°F.
- Rest the Pork Chops: Move the pork chops to a plate and let them rest for 5 minutes so the juices settle back into the meat.
- Make the Pan Sauce: Return the skillet to medium heat. Remove the garlic cloves if they have become too dark. Add the chicken broth and scrape up the browned bits from the bottom of the pan.
- Finish the Sauce: Stir in the Dijon mustard, if using, and simmer for 2–3 minutes until slightly thickened.
- Add Butter and Lemon: Turn off the heat and stir in the remaining tablespoon of butter and the lemon juice.
- Serve: Spoon the sauce over the pork chops. Garnish with fresh parsley and serve with lemon wedges.
Bald Buck’s Best Tips
- Pat Dry Twice: Once before seasoning and again before searing for the best crust.
- Use a Thermometer: Cooking times vary based on thickness, so temperature is more reliable than the clock.
- Dry Brine for More Flavor: Season the pork chops and refrigerate uncovered for 2–8 hours before cooking. Pat dry before searing.
- Don't Skip the Lemon Juice: It brightens the buttery sauce and balances the richness perfectly.
Best Served With
Mashed potatoes, roasted green beans, buttered rice, skillet corn, cornbread, or a crisp side salad.
