Step 1

Remove the pork chops from the fridge 20 minutes ahead of time. (This helps them to reach room temperature for even cooking.)

Step 2

Pat dry with paper towels to remove excess moisture. Set aside.

Step 3

In a small bowl, mix garlic powder, paprika, salt and black pepper. (If your pork chops is brined, you can omit the salt.)

Step 4

Rub the chops on all sides with 1 tablespoon olive oil. Then rub in the seasoning mixture evenly on all sides.

Step 5

Place a large cast iron pan on medium-high heat. When hot, add the remaining 1 tablespoon oil and swirl the pan to coat.

Step 6

Add the pork chops and fry until the internal temperature reaches 140°F / 60°C**, flipping every minute to prevent overheating.

Step 7

Cooking time will be about 6-7 minutes in total (about 3-4 minutes PER SIDE) for 1-inch chops 1-inch chops*** (see notes for other thicknesses). Add optional thyme to the pan halfway through.

Step 8

Remove from heat and transfer the pork chops to a plate. Cover with foil or a plate and let rest for 3-5 minutes to let the juices redistribute through the meat.

Step 9

Garnish with optional minced parsley before serving.