Classic Pan-Seared Pork Chops

1Remove pork chops from the refrigerator and let them sit at room temperature for 15 minutes before cooking to ensure even cooking.

2Pat the pork chops dry with paper towels to remove any moisture, which helps achieve a good sear.

3In a small bowl, combine kosher salt (1 teaspoon), black pepper, garlic powder (½ teaspoon), and smoked paprika (½ teaspoon). Season both sides of each pork chop evenly with this mixture.

4Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot, about 3-4 minutes.

5Add the olive oil (2 tablespoons) to the skillet and swirl to coat the bottom.

6Carefully place the pork chops in the skillet, laying them away from you to avoid splatters. Do not overcrowd the pan.

7Sear the pork chops without moving them for 4-5 minutes until a deep golden-brown crust forms on the bottom.

8Flip the pork chops and add the butter, smashed garlic (2 cloves) cloves, and thyme sprigs to the pan.

9Tilt the pan slightly and use a spoon to baste the pork chops continuously with the melted butter and aromatics for another 4-5 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).

10Remove the pork chops from the skillet and transfer to a plate. Tent loosely with foil and let rest for 5 minutes to allow juices to redistribute.

11Serve the pork chops hot, optionally spooning some of the pan juices over the top for extra flavor.