Juicy Skillet Pork Chops
Published by @thrice · August 17, 2026
Thick chops, a hot sear, and pulling at 135°F — the routine that retired dry pork forever.
- Total time
- 32 min
- Serves
- 2
- Per serving
- 490 cal · 40p / 36f / 1c
Ingredients
- 2 pork chops — bone-in, 1.5 inches thick
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon neutral oil
- 2 tablespoons unsalted butter
- 2 cloves garlic — smashed
- 4 leaves fresh sage
Steps
-
1
Take the 2 pork chops out of the fridge 20 minutes ahead. Pat dry and season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
-
2
Heat the 1 tablespoon neutral oil in a cast-iron skillet over medium-high heat until shimmering.
-
3
Sear the chops for 4 minutes until deeply golden, then flip and sear for 3 minutes more.
-
4
Add the 2 tablespoons unsalted butter, 2 cloves garlic, and 4 leaves fresh sage. Baste the chops with the foaming butter for 2 minutes.
-
5
Pull at 135°F internal — carryover takes them to the perfect 145°F while they rest for 5 minutes. Spoon the pan butter over and serve.
Cook it step-by-step
Scaled servings, inline timers, a Lock Screen countdown, and macros logged when you finish — this recipe cooks itself in Thrice.