Remove your pork chops from the fridge and let them rest at room temperature for about 20-30 minutes before getting started. This will help ensure even cooking of the pork chops.
4 boneless pork loin chops
If using thick pork chops (larger than ½ inch thick) preheat oven to 350°F
Pat pork chops dry with a paper towel
Sprinkle both sides with salt, pepper and garlic powder
Heat oil in a cast iron skillet over medium to medium high heat. When the pan is hot, add the pork chops and cook for 3-5 minutes until nicely browned. Flip and sear other side.
2 tablespoons olive oil
Place cast iron skillet with pork chops in the preheated oven for 5-10 minutes until pork chops reach an internal temperature of 145°F
Remove pork chops from pan, place a small pat of butter on each chop along with sprigs of fresh thyme and lightly cover with foil for at least 5 minutes
Allow pan to cool slightly, then add butter, and fresh thyme. Swirl until melted.
2 tablespoons butter, 4 sprigs fresh thyme
Notes
Cooking time will vary depending on the thickness of your pork chops. For chops that are ½ inch thick, they should not need oven time to finish cooking. Usually, the pan searing is enough time to cook through.
Make certain your pan is hot, but not smoking before adding the chops. Once added, avoid the temptation to move the chops. You want to develop a nice sear and if you move the chops around, you won't get that great color.
Cook the pork chops for 3-5 minutes before flipping. The time will vary depending on your stove and pan. You can peek under one chop to determine when to flip.
Use a digital thermometer to determine when your pork is cooked. You want an internal temperature of 145°F.
Finishing with butter is optional, but it does add great flavor