Herb-Basted Pork Chops
Herb-Basted Pork Chops
- 2 pork loin chops
- 1 ¾ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon canola oil
- 3 tablespoons unsalted butter
- 2 rosemary sprigs
- 2 thyme sprigs
- 2 sage sprigs
- 3 medium-size fresh Thai chillies, cut in half lengthwise or a small slit cut lengthwise along their sides
- 3 medium garlic cloves, gently smashed
- Sprinkle pork chops with salt and pepper. Let stand at room temperature 30 minutes
- Heat oil in a 12-inch cast-iron skillet over medium-high. Add pork chops; cook, flipping occasionally, until well browned and a thermometer inserted into thickest portion of meat near the bone registers 50°C, 10 to 14 minutes.
- Reduce heat to medium, and push pork chops to one side of skillet. Add butter, rosemary, thyme, sage, Thai chillies, and garlic to other side of skillet; cook, basting pork with butter and drippings, until a thermometer inserted in thickest portion of meat near the bone registers 55°C, 2 to 4 minutes. Remove from heat. Transfer pork chops to a carving board, and spoon butter-herb mixture over top. Let rest 5 minutes. Carve meat off the bone; slice against the grain. Serve with board juices.