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Gordon Ramsay-Style Pan-Seared Pork Chops with Herb Butter

Gordon Ramsay pork chops with a shatteringly crispy golden fat cap and a deep sear, then finished in a hot oven. Thick pan-seared pork chops are basted with thyme-garlic butter for restaurant-style flavor and juiciness.
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Prep Time 10 minutes
Cook Time 20 minutes
Rest 5 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: British-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Thick bone-in pork chops
  • 2 thick bone-in pork chops 1.5 inches, French-trimmed preferred
Seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp coarse black pepper to taste
Searing and basting
  • 2 tbsp vegetable oil for high-heat searing
  • 3 tbsp butter for herb butter
  • 4 clove garlic lightly crushed
  • 4 sprig fresh thyme
  • 2 sprig fresh rosemary
  • 1 tbsp fresh lemon juice to finish

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Take the pork chops out 30 minutes before cooking, then pat completely dry and season generously with salt and coarse black pepper for even browning.
Sear the fat cap and exterior
  1. Heat vegetable oil in a heavy cast iron skillet over high heat until just smoking, indicating it’s ready for a hard sear.
  2. Place the chops in the pan and sear the fat cap first by holding vertically for 2 minutes so the fat turns deeply golden and crisp.
  3. Lay the chops flat and sear 3–4 minutes per side until a dark, caramelized crust forms.
Baste and finish in the oven
  1. Add butter, garlic, thyme, and rosemary, then tilt the pan and baste the chops continuously for 2–3 minutes as the butter foams.
  2. Transfer the pan to a 400°F oven for 4–5 minutes until the pork reaches 145°F internally for a juicy center.
Rest and serve
  1. Rest the pork chops 5 minutes on a wire rack so juices settle and the crust stays crisp.
  2. Squeeze fresh lemon juice over the chops right before serving to brighten the herb-butter flavor.

Notes

For the crispiest fat cap, dry the pork chops very well before seasoning and avoid moving them during the first sear. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet over medium-low until warmed through. Freezing is not recommended for the best texture. For a lighter option, use olive oil instead of butter by basting with a thinner olive-oil-herb mixture (crispness may be slightly less).