![]() ![]() The temperature of the pork chops will continue to rise a few degrees during the rest time due to carryover cooking. Then serve and enjoy!Īccording to the USDA, pork chops should be cooked to a minimum internal temperature of 145° F and then allowed to rest for at least 3 minutes before consuming. Spoon or brush the butter thyme sauce over the pork chops.This lets the juices redistribute throughout the meat to keep the pork chops juicy. Let the pork chops rest for 5 minutes before slicing or serving. Once the butter melts, remove the pan from the heat. When the pork chops are almost done, add the remaining tablespoon of butter and the fresh thyme to the skillet.Be careful to not overcook them, since this will dry them out. Then reduce the heat to medium and continue cooking for 5-10 more minutes per side, until the pork chops are cooked through. Cook 2 minutes per side to get a nice browned crust.Then dredge the pork chops in the flour, coating both sides.Rub the seasoning mixture over both sides of the pork chops. Pat the pork chops dry with paper towels.Heat the olive oil and 1 tablespoon of butter in a large skillet, such as a cast iron skillet, over medium-high heat.First, stir together the seasonings in a small bowl.This pan fried pork chop recipe comes together in a flash! See the recipe card below for the full printable recipe. The fresh thyme really adds something special to this recipe, so I highly suggest adding it. ![]() Fresh Thyme: Thyme and pork are a delicious pair. ![]() The butter also helps to create a pan sauce at the end.
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