Skilleta cast iron skillet is best, but any skillet will do
Ingredients
2bone in rib pork chopsor thick pork chops bone-in, 1 ½" thick, 12 ounces each
¼teaspoonsalt and pepper
2tablespoonsvegetable oil
Pan Sauce
1tablespoonbutter
2clovesgarlicminced
1cupheavy cream
1tablespoonfresh parsley
Instructions
Season pork chops with a generous amount of salt & pepper.
Heat oil in a large skillet over medium-high heat.
Sear pork chops in skillet for 2 minutes on each side.
Reduce heat to medium, and cook chops about 6-8 minutes more, until internal temperature reaches 140°F.
Remove pork chops to a plate to rest.
Add 1 tablespoon butter to warm skillet. Add garlic and cook just until fragrant, about 30 seconds.
Add cream to the skillet and scrape up any brown bits. Simmer until thickened, about 2-3 minutes. Stir in parsley and season with salt and pepper.
Place the pork chops on serving plates. Pour the juices left from the chops into the sauce. Stir and serve the sauce over the chops or on the side.
Notes
Use vegetable oil to sear pork chops because it has a higher smoke point and lighter flavor than other types of oil. Do not overcook the chops. Remove from the pan early as they will continue to cook as they rest.