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Gordon Ramsay Pan-Seared Pork Chops with Thyme Garlic Butter

Gordon Ramsay pork chops with a shatteringly crispy golden fat cap, seared hard in cast iron and finished in a quick 400°F oven. Thick, bone-in chops are basted in thyme-infused garlic butter for a rich, restaurant-style exterior and juicy interior.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Thick bone-in pork chops
  • 2 Thick bone-in pork chops (1.5 inches, French-trimmed preferred) Keep bone-in and thick for the best fat-cap crisping.
Seasoning
  • 0.25 tsp Salt Season generously to form a dry surface for better sear.
  • 0.25 tsp coarse black pepper Use freshly ground if possible.
Searing and basting
  • 2 tbsp vegetable oil Heat until just smoking before adding the chops.
  • 3 tbsp butter Use during the basting stage for herb-garlic foam.
  • 4 garlic Lightly crushed for faster infusing.
  • 4 fresh thyme Use sprigs so the flavor blooms during basting.
  • 2 fresh rosemary Use sprigs; remove stems after cooking if desired.
  • 1 tbsp fresh lemon juice Squeeze over at the end for brightness.

Equipment

  • 1 cast iron skillet
  • 1 wire rack

Method
 

Prep and season
  1. Bring the pork chops to room temperature for 30 minutes before cooking, then pat them completely dry and season generously with salt and coarse black pepper.
  2. Make sure the chops stay dry on the surface so the fat cap can turn shatteringly crisp when seared.
Sear in cast iron
  1. Heat the vegetable oil in a heavy cast iron skillet over high heat until just smoking.
  2. Place the chops in the pan and sear the fat cap first by holding vertically for 2 minutes, then lay flat and sear 3–4 minutes per side.
Baste and finish
  1. Add the butter, garlic, thyme, and rosemary, then tilt the pan and baste continuously for 2–3 minutes until the herbs are fragrant and the butter is foamy.
  2. Transfer the pan to a 400°F oven for 4–5 minutes, or until the pork reaches 145°F internally.
Rest and serve
  1. Rest the chops for 5 minutes on a wire rack to let juices settle while the crust stays crisp.
  2. Squeeze the fresh lemon juice over the chops and serve immediately.

Notes

Pro tip: pat the pork chops truly dry right before searing, and keep the first fat-cap sear tight and controlled—this is what drives the crisp, golden crust. Refrigerate leftovers up to 3 days; reheat gently in a skillet or oven to avoid softening the exterior. Freezing is not recommended for best texture, but you can freeze after cooking if needed. For a lighter swap, use less butter during basting and add a splash of pork drippings instead; flavor will be slightly less rich but still balanced.