Equipment Needed
- A large, oven-safe skillet (cast iron is my absolute favorite for this)
- Tongs
- Small mixing bowl
- Measuring spoons
- Paper towels
- Aluminum foil
Step-by-Step Instructions
First, I preheat my oven to 400°F (200°C) and take my pork chops out of the fridge. This next part is non-negotiable: I pat them completely dry with paper towels. I learned the hard way that if there’s any moisture on the surface, you won’t get that beautiful sear—they’ll just steam. While the oven heats, I mix the dry rub in my small bowl: the packed brown sugar, smoked paprika, onion powder, dried thyme, salt, and pepper. I use my fingers to break up any lumps in the sugar so it coats evenly.
Now, for the sear. I heat my cast iron skillet over medium-high heat and add the olive oil. Once it’s shimmering, I place the chops in carefully, not crowding them. I let them sear, untouched, for a solid 3 minutes. The sizzle is music to my ears! When I lift one with my tongs, I look for a deep golden-brown crust before flipping. I sear the other side for another 3 minutes. This isn’t to cook them through, just to build incredible flavor and color.
Right after flipping to the second side, I lower the heat to medium and start the magic. I sprinkle the sugar-spice rub evenly over the top of each chop. Then, I place a full tablespoon of butter right on top of each sugary mound. As the butter melts, I use my tongs to gently tilt the pan, basting the chops continuously with the bubbling, caramelizing butter for about a minute. The smell at this point is absolutely intoxicating.
Finally, I transfer the entire skillet to the hot oven. This is where the thick chops shine. I roast them for about 10-12 minutes, just until they reach an internal temperature of 145°F. I set a timer because it’s so easy to get distracted and overcook them. When I pull them out, I immediately transfer the chops to a plate and loosely tent them with foil. I let them rest for 5 full minutes—this allows the juices to redistribute, ensuring every bite is moist and tender.(See the next page below to continue…)