Pan Seared Pork Chops with Lemon and Thyme

 

Thick-cut juicy bone-in pork chops pan seared in a cast iron skillet with fresh lemon and thyme is a soul satisfying meal anytime of the year. Tender, moist and delicious, choose chops at least 1 to 1 1/2-inches thick for optimum results.

Pan Seared Pork Chops with Lemon and Thyme
Serves 2

2 1" thick bone-in pork chops, patted dry
Salt and fresh cracked pepper to taste
2 tbsp vegetable oil 
1 tbsp butter

1 lemon, sliced in half
3-4 sprigs thyme, plus extra for garnish

Preheat oven to 375°F. Season the pork chops with salt and pepper on each side. Heat the cast iron skillet on the stove over medium-high heat for about 2 minutes. Add the oil and butter, with some sprigs of fresh thyme and give them a stir until fragrant. Place the pork chops in the skillet and cook each side for 2 minutes, using tongs to rotate each chop 45 degrees to make a diagonal crosshatch or 90 degrees to make a square crosshatch, halfway through. Flip when the first side has turned golden brown, and repeat the process another 2 minutes.

Place the skillet in the oven with 2 pieces of lemon placed cut side down, and cook for 10-15 minutes, or until the internal temperature reaches 145°F in the centre for medium doneness. Remove from the oven and baste the pork chops with the pan juices, then move to a warm plate and cover with foil. Rest the chops for 5 minutes before serving with the grilled lemons, a garnish of fresh thyme and a final drizzle of extra jus.