Ingredients
Equipment
Method
- Bring pork chops to room temperature and season. Season both sides of your pork chops with salt and pepper. Set the chops aside on the counter to rest for 30 minutes.
- Preheat your oven to 375°F (190°C) about 15 minutes before you plan to cook the chops.
- Heat a large oven-safe skillet over medium heat for 2 to 3 minutes. Pat the pork chops dry.
- Add the oil to the hot skillet. Carefully place the pork chops into the pan. If the chops have a fatty edge, hold them fat-side-down until the edge browns slightly, about 30 seconds. Sear the chops undisturbed until golden brown on the first side, about 2 to 3 minutes. Flip the chops and cook until the second side is golden brown, another 2 to 3 minutes. Scatter the fresh thyme over the chops after flipping.
- Arrange lemon wedges around the pork chops. Loosely cover the skillet with foil or parchment paper. Transfer the skillet to the preheated oven to finish cooking. If you do not have an oven-safe skillet, transfer the pork chops to a baking dish.
- Bake for 8 to 15 minutes, or until an instant-read thermometer inserted into the thickest part of the chop reads at least 145°F (63°C). Start checking for doneness at 8 minutes and check every 2 minutes thereafter.
- Transfer the cooked pork chops to a plate and loosely cover them with aluminum foil. Let the pork rest for 5 minutes.
- While the pork chops are resting, place the skillet over medium-high heat. Add the chicken stock, brown sugar (or maple syrup or honey), and the juice from the roasted lemon wedges. Use a wooden spoon to scrape the bottom of the pan to loosen any stuck bits.
- Bring the sauce to a simmer and cook until it has reduced by half. Adjust seasoning with salt or more sugar if needed. Remove the skillet from the heat, and when the sauce is no longer simmering, swirl in the butter.
Notes
Serve the pork chops with additional fresh herbs, roasted lemon wedges, and a spoonful of pan juices. You can also top with the optional pan sauce.