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Gordon Ramsay-Style Pan Seared Pork Chops with Thyme-Garlic Butter

Gordon Ramsay pork chops get a shatteringly crispy golden fat cap with a hot pan sear, then a quick 400°F oven finish for juicy, tender meat. Basted in thyme-infused garlic butter for a restaurant-style crust and herb aroma.
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Prep Time 10 minutes
Cook Time 20 minutes
Rest 5 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: British-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 thick bone-in pork chops French-trimmed preferred (about 1.5 inches thick)
  • 1 salt to taste
  • 1 coarse black pepper to taste
  • 2 tbsp vegetable oil
  • 3 tbsp butter
  • 4 garlic cloves lightly crushed
  • 4 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 tbsp fresh lemon juice

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Bring the pork chops to room temperature for 30 minutes, then pat them completely dry and season generously with salt and coarse black pepper.
  2. While the chops warm, prepare the herb butter components by crushing the garlic lightly and gathering the thyme and rosemary sprigs.
Sear the fat cap and build the crust
  1. Heat the vegetable oil in a heavy cast iron skillet over high heat until just smoking.
  2. Place the chops in the pan and sear the fat cap first by holding them vertically for 2 minutes, until the fat begins to turn deeply golden.
  3. Lay the chops flat and sear for 3–4 minutes per side, until the exterior is browned and crisp.
Baste and finish in the oven
  1. Add the butter, garlic, thyme, and rosemary, then tilt the pan and baste the chops continuously for 2–3 minutes as the butter foams.
  2. Transfer the pan to a 400°F oven for 4–5 minutes, until the pork reaches 145°F internally.
Rest and serve
  1. Rest the chops for 5 minutes on a wire rack so the juices settle, then squeeze fresh lemon juice over the top.
  2. Serve immediately, cutting to show the juicy center and crispy golden fat cap.

Notes

Key pro tip: pat the pork chops very dry before seasoning to maximize the shatteringly crispy fat cap. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a 325°F oven until warmed through. Freezing is not recommended for best texture. For a lower-saturated-fat option, use olive oil plus a smaller amount of butter (or a light butter substitute) for the basting step while keeping the sear technique the same.