Restaurant Style Pan Seared Porterhouse Pork Chops with Rosemary & Thyme

Step 1

Preheat oven to 325 F.

Step 2

Season the two chops with salt and pepper on both sides and set aside for about 20 minutes.

Step 3

Over high heat, heat a cast iron or a heavy bottom pan that will accommodate both chops.

Step 4

Add the duck fat. When the fat begins to shimmer, carefully add the meat to the pan.

Step 5

Allow the chops to cook for 5 minutes before moving them.

Step 6

Add the fresh herbs.

Step 7

Flip the chops and lower the heat to medium-high.

Step 8

Let cook for five minutes more.

Step 9

Add sliced garlic and butter to the pan.

Step 10

Very carefully transfer pan to the oven and roast for about 15 minutes, until a meat thermometer reads 145 F.

Step 11

Remove from oven.

Step 12

Tilt pan and spoon the butter over top the chops.

Step 13

Serve warm.