Herb-Butter Pastured Pork Chops

Ingredients

• 2 Queen City Farm pastured pork chops (about 1–1.5 in thick)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tbsp neutral oil (avocado or grapeseed)
• 3 tbsp butter
• 3 cloves garlic, smashed
• 3 sprigs fresh thyme (or rosemary)

Directions

1. 1

   Take the chops out of the fridge 30 minutes ahead and pat them very dry. Season both sides generously with the salt and pepper.

2. 2

   Heat the oil in a heavy skillet (cast iron is ideal) over medium-high until it just shimmers.

3. 3

   Sear the chops undisturbed for 3–4 minutes, until a deep golden crust forms, then flip.

4. 4

   Add the butter, garlic, and thyme. Tilt the pan and spoon the foaming butter over the chops continuously for 2–3 minutes.

5. 5

   Cook to an internal temperature of 140°F for juicy, slightly pink centers — pastured pork is safe and best a touch under well-done.

6. 6

   Rest the chops on a plate for 5 minutes before serving; spoon the pan butter over the top.