Steakhouse Pork Chops

Posted: August 1

Time: 30 minutes

Yield: 4 servings

recipe image

There are so many ways to prepare a nice, juicy pork chop: cover it in a sticky glaze, oven roast it, and sous vide. However, you simply cannot top a classic preparation like Steakhouse Pork Chops: pan-searing the chops to a golden-brown, drizzled with a lemon-butter-herb pan sauce. Served with fresh and refreshing arugula on the side, Steakhouse Pork Chops let you savor the savory in the comfort of your kitchen!


• 4 pork chops, bone-in and 1-inch thick • kosher salt, to taste • freshly ground black pepper, to taste • 2 tablespoons extra virgin olive oil, divided • 1 clove of garlic, minced • 4 sprigs of fresh thyme • 1 lemon, cut into 1/4-inch wheels • 2 tablespoons unsalted butter, cold and cut in half • 2 cups baby arugula • flaky sea salt, to taste


Step 1

Preheat a large cast-iron pan over high heat.

Step 2

Pat the pork chops dry with paper towels and season them with salt and pepper.

Step 3

Add 1 tablespoon of olive oil to the cast iron and allow it to heat.

Step 4

Add 2 of the pork chops, searing them for 5 minutes per side.

Step 5

Let the seared pork rest on a plate while you repeat the searing process with the remaining pork chops.

Step 6

In the same pan, reduce the heat to medium.

Step 7

Add 1 tablespoon of olive oil and the garlic, thyme, lemon wheels, and salt to taste.

Step 8

Sauté the mixture until the garlic is softened and the lemons begin to brown, about 3-4 minutes.

Step 9

Add the cold butter and allow it to slowly melt, mixing it into the mixture to create the sauce.

Step 10

Serve the chops with the arugula, drizzled with the sauce, and topped with flaky sea salt.

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