Perfect Pork Chops

Preheat oven to 375 degrees F

Line a small sheet tray with foil and place a rack in the tray over the foil. Set aside.

Pat the pork dry and salt and pepper both sides.

Heat a cast iron skillet over medium high heat with the vegetable oil until the oil starts to smoke.

Use tongs and set both chops in place in the hot oil. Do not touch for three minutes.

Turn each over and do not touch for two minutes.

Remove the pan from heat and transfer both chops to the prepared sheet tray.

Place a remote probe thermometer into the thickest part of the thickest chop and place in the oven.

Set probe to alarm at 135 degrees F. The chops should take about ten minutes to reach 135 degrees F.

While the chops are cooking, pour the fat out of the skillet and discard but leave the browned bits in the pan.

Off heat add three tablespoons of the butter, all of the garlic and about half of the thyme. Turn the burner on low.

Once the pork reaches 135 degrees F, remove from the oven and set them into the skillet and turn the heat to medium.

Tip the pan and using a spoon, baste the chops on both sides for five minutes.

Remove the pork chops to the rack, place a single pad of butter on each and cover loosely with foil and let rest ten minutes.

During this resting time, the chops will reach 145 degrees F which is the safe cooking temperature for pork.

While the meat is resting, add the remaining butter and remaining thyme to the skillet and stir and cook for a few minutes. Then remove the pan from heat and let it sit.

Once the pork has rested, pour any liquids into the skillet, strain and serve over each pork chop.

You may also leave the solids in the sauce and serve with the pork.