Pan-Seared Double Bone Pork Chops with Garlic Herb Butter Sauce

Pan-seared double bone pork chops with golden crust, one sliced showing juicy interior, in dark cast iron pan

Pan-Seared Double Bone Pork Chops with Garlic Herb Butter Sauce

Oven-finished pan-seared double bone pork chops with a scored fat cap, seared golden on both sides, finished at 300°F to 145°F, and topped with a Dijon garlic herb butter sauce built in the same pan.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 2 people

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Pork Chops

2-4 double bone pork chops about 2 inches thick
Salt and black pepper
Garlic powder or favorite pork seasoning
1 tbsp oil avocado or vegetable

Garlic Herb Butter Sauce

3 tbsp unsalted butter
4-5 cloves garlic smashed
1 tsp fresh thyme or rosemary
1 tbsp Dijon mustard
1 tsp honey optional
Squeeze of lemon juice

Equipment

Oven-safe cast iron skillet
Instant-Read Thermometer

Method

Score fat cap in crosshatch pattern. Pat chops dry. Season both sides with salt, pepper, and garlic powder.
Sear in hot oil over medium-high heat, 2-3 minutes per side until golden brown crust forms.
Transfer skillet to 300°F oven. Cook until internal temperature reaches 145°F, about 15-25 minutes. Rest 5-8 minutes.
In the same pan, melt butter over medium-low. Add smashed garlic and herbs, cook until fragrant. Add Dijon, honey, and lemon juice. Simmer 2-3 minutes.
Spoon sauce over resting chops. Slice thin against the grain and pour extra sauce over slices.

Notes

Score the fat cap: Crosshatch pattern prevents curling and promotes even rendering.

300°F oven: Low temperature cooks 2-inch thick chops gently and evenly without drying the exterior.

Build sauce in the same pan: The fond and drippings from the sear dissolve into the butter sauce for concentrated pork flavor.

Sauce while resting: Hot meat absorbs the garlic herb butter during the rest period.

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