2tablespoonshigh smoke point oil or fatlike ghee or avocado oil
3sprigsthyme
1sprigrosemary
2clovesgarlic
2tablespoonsbutteror ghee
Instructions
Remove pork chops from refrigerator and allow to sit at room temperature for 15 to 20 minutes.
Preheat oven to 275°F. Season pork chops with salt and pepper.
In oven-safe skillet, heat oil or fat over high heat. Transfer seasoned pork chops to pan and cook 3 to 5 minutes for good sear.
Add the herbs, garlic, and butter. Flip chops and lower heat to medium-high. Cook for 3 to 5 minutes to sear bottom side.
Place pan in preheated oven and cook until meat registers 145°F with a meat thermometer. Remove pork chops to serving plates and spoon over liquid from the pan.
Notes
Rosemary has a much stronger flavor than thyme so I like using less of it. However, you can do more rosemary if you prefer.Recommendations (see post for more information):
Use a fat or oil with a high smoke point.
Bone-in chops have more flavor than boneless.
Go for thicker cut.
Don't move the meat while searing.
Allow the chops to sit for a few minutes after cooking.