Recipe Background
There are so many ways to prepare a nice, juicy pork chop, however, you simply cannot top a classic preparation like Steakhouse Pork Chops — pan-searing the chops to a golden-brown and drizzling them with a lemon-butter-herb pan sauce. Served with refreshing arugula on the side, Steakhouse Pork Chops let you savor the savory in the comfort of your kitchen!
There are so many ways to prepare a nice, juicy pork chop, however, you simply cannot top a classic preparation like Steakhouse Pork Chops — pan-searing the chops to a golden-brown and drizzling them with a lemon-butter-herb pan sauce. Served with refreshing arugula on the side, Steakhouse Pork Chops let you savor the savory in the comfort of your kitchen!
Ingredients
- 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 garlic minced
- 4 sprigs 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
Directions
- Preheat a large cast-iron skillet over high heat.
- Pat the pork chops dry with paper towels and season them with the salt and the pepper.
- Add 1 tablespoon of the olive oil to the cast-iron skillet and allow it to heat.
- Add 2 of the pork chops, searing them for 5 minutes per side.
- Let the seared pork rest on a plate while you repeat the searing process with the remaining pork chops.
- Reduce the heat to medium.
- In the same skillet, add the remaining olive oil and the garlic, the thyme, the lemon wheels, and the salt.
- Sauté the garlic mixture until the garlic has softened and the lemons begin to brown, about 3-4 minutes.
- Add the cold butter and allow it to slowly melt, mixing it into the garlic mixture to create the sauce.
- Serve the chops with the arugula, drizzled with the sauce, and topped with the flaky sea salt.
×