Step 1

Season the thick cut pork chops with salt and pepper. Allow them to come to room temperature for about 30 minutes.

Step 2

Heat a heavy bottom pan (preferably cast iron) that will fit all the chops over high heat. Add the duck fat. When the fat shimmers in the pan and begins to move, it's time to add the chops. Carefully add them, one at a time, to the pan. When the chops are in the pan, add the rosemary and thyme. Allow to cook without moving for five minutes.

Step 3

After five minutes, flip the chops. By this point, the fat should be very hot. Turn the heat down to medium-high after the chops have all been flipped. Add in the roasted garlic.

Step 4

After 3 minutes, add in the butter and reduce the heat to medium low. Carefully tilt the pan and spoon the fat over the top of the chops. Repeat again once or twice over the next few minutes.

Step 5

Cook until your desired temperature has been reached. Remove from the pan and top with the roasted garlic, thyme and rosemary. The fried rosemary is delicious with the chops.

Step 6

Serve hot and happy eating!