Lemon Thyme Pork Chops
- 2 x 6-8 oz. Bone-in Pork Chops (¾-1” thick)
- 4-6 cloves Garlic, Minced or Grated
- 1 Tbsp. Fresh Thyme, leaves removed from the stems and chopped
- 1 Tbsp. Olive Oil
- ¼ tsp. Black Pepper
- ⅜ tsp. Salt
- 1 Tbsp. Butter
- 1 Lemon, halved
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HOW TO MAKE Lemon Thyme Pork Chops
In a bowl, combine the garlic, thyme, olive oil, black pepper, salt, and juice from about ¼ of a lemon. Rub the mixture all over the pork chops and allow them to rest for 15-20 minutes.
While the pork chops are resting, place a seasoned cast iron skillet in a 375-degree oven. Let the skillet sit in the oven for 20 minutes so it’s super hot.
Turn a burner on the stovetop on over medium heat. Carefully place the skillet on top of the burner and add the butter. Once the butter is melted, add the pork chops. Allow them to sear for 2 minutes on each side.
Slice half of the lemon and arrange the slices around the pan and one slice on each chop. Take any additional thyme sprigs and arrange them around the skillet.
Place the skillet with the pork chops into the oven. You can either use a ThermoPro with a temperature probe and set the desired temperature to 145 degrees or check the temperature of the pork chops with a ThermoPro instant-read thermometer after about 15 minutes or until the internal temperature reaches 145 degrees.
Remove the pork chops from the pan and tent them with aluminum foil for 10-15 minutes. Give the remaining lemon juice a squeeze over the pork chops or in the pan. Slice the pork chops and spoon the pan juices over the pork chops and serve.