Step 1

Remove the pork chops from the refrigerator and allow them to rest at room temperature for 30 minutes. At the end of 30 minutes, use a paper towel to dry each pork chop. A dry surface on the chop will lead to better browning. Season the chops liberally with salt and pepper.

Step 2

Place a cast iron skillet over medium to medium-high heat. Allow the dry pan to warm for five minutes. Add 1 tablespoon olive oil to the skillet and swirl to coat the entire surface of the pan with oil. Add the seasoned chops to the pan. Take care not to crowd the pan. The chops should lie flat against the surface of the pan without touching each other. If needed, use two skillets to cook all of your chops at the same time without crowding.

Step 3

Cook the chops for five minutes without moving. Don’t disturb them at all. This will help to create a perfectly seared chop. At the end of five minutes, flip the chops and cook the reverse side for another five minutes. As before, don’t move the chops during the five minutes.

Step 4

After the second side has cooked for five minutes, use tongs to pick up each chop and hold the side of the chop with the fat cap against the skillet for a minute. If you are cooking several pork chops, you can stand the chops on their fatty sides and lean them against the edge of the pan in order to cook them all at once. The fat should sizzle and brown slightly.

Step 5

Return the chops their position of lying flat in the skillet. Add the butter and thyme to the pan, distributing it evenly around the pan. Add a lid to the pan and turn off the heat. Set a kitchen timer for ten minutes and allow the pan to sit undisturbed. Do not remove the lid during these ten minutes as it will allow the heat and steam to escape.

Step 6

At the end of the ten minutes, remove the lid and check the pork chops for doneness. A thermometer inserted into the thickest part of the chop should read 145 degrees Fahrenheit and the juices should run clear. If necessary, you can turn on the burner to medium and allow the chops another minute or two to achieve temperature, although I never need to.

Step 7

Use a large spoon to dress the chops with a bit of the thyme pan sauce before transferring to a plate for serving.