Snake River Farms Pork Chop Recipe with Pan Sauce

This Snake River Farms pork chop recipe sears thick-cut pork chops in a hot skillet, then finishes them with butter, garlic, thyme, and a quick pan sauce. The method suits bone-in or boneless chops and keeps the seasoning simple so the pork’s flavor stays front and center.

Ingredients

2 Snake River Farms pork chops, about 1¼ inches (3 cm) thick and 12–14 oz (340–400 g) each, bone-in or boneless
1 teaspoon (6 g) kosher salt
½ teaspoon (1 g) freshly ground black pepper
1 tablespoon (15 ml) neutral high-heat oil, such as avocado or canola oil
2 tablespoons (28 g) unsalted butter
2 garlic cloves (about 6 g), lightly crushed
3 fresh thyme sprigs (about 2 g), or ½ teaspoon (0.5 g) dried thyme
¼ cup (60 ml) low-sodium chicken stock
1 teaspoon (5 ml) Dijon mustard
1 teaspoon (5 ml) apple cider vinegar

Instructions

Pat the pork chops dry with paper towels. Season all over with the salt and pepper. If you have time, leave them uncovered in the refrigerator for up to 8 hours for a drier surface; this optional wait is not included in the recipe time. Otherwise, let the seasoned chops sit at room temperature for 10 minutes while you prepare the remaining ingredients. Do not leave raw pork out for more than 2 hours.
Heat a heavy skillet, preferably cast iron or stainless steel, over medium-high heat for about 2 minutes. Add the oil and swirl to coat. When it shimmers, add the chops without crowding them. Sear for 3–4 minutes on the first side without moving them, until deeply browned. Turn and sear the second side for 2–3 minutes.
Lower the heat to medium. Add the butter, crushed garlic, and thyme. Once the butter foams, tilt the skillet slightly and spoon the melted butter over the chops repeatedly for 1–2 minutes. Turn the chops once as you baste. If the butter begins to brown too quickly or smoke, reduce the heat.
Check the thickest part of each chop with an instant-read food thermometer, inserting it from the side and avoiding bone. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum internal temperature for whole cuts of pork. If a chop has not reached 145°F (63°C), continue cooking over medium-low heat, checking every minute; thicker chops may need a few additional minutes. Transfer the chops to a clean plate and rest for 3 minutes. Do not rely on color alone to judge doneness.
While the chops rest, carefully pour off excess fat, leaving about 1 teaspoon in the skillet. Put the pan over medium heat and add the stock, scraping up browned bits with a wooden spoon. Stir in the Dijon and vinegar, then simmer for 1–2 minutes, until lightly reduced. Remove from the heat and stir in any juices collected on the plate. Taste and adjust seasoning if needed.
Serve the chops whole or slice them across the grain. Spoon the warm pan sauce over the top and serve promptly.

Tips

Check thickness, not just the clock. These times are for chops about 1¼ inches (3 cm) thick. Thin chops cook much faster; use the thermometer and take them off the heat once they reach 145°F (63°C), followed by the required 3-minute rest.
Choose a suitable skillet. A heavy pan holds heat and browns pork well. If cooking more than two chops, work in batches; crowding lowers the pan temperature and encourages steaming.
Adjust the sauce to your pantry. Use dry white wine or water in place of chicken stock. Water makes a less savory sauce; wine adds acidity and should simmer until its sharp aroma softens. No Dijon? Omit it rather than replacing it with a large amount of another condiment.
Keep the butter from burning. Add it only after the initial sear and lower the heat before basting. If the garlic turns very dark, remove it before making the sauce, since burnt garlic can taste bitter.

Serving Suggestions

Serve the chops with mashed potatoes, roasted potatoes, or buttered egg noodles to catch the pan sauce. Green beans, sautéed spinach, roasted Brussels sprouts, or a crisp cabbage salad balance the rich pork and butter. For a simple plate, add a wedge of lemon and a side of crusty bread. If serving bone-in chops, provide steak knives and remind diners that the bone can be hot.

Variations

Herb and lemon: Add a strip of lemon zest to the butter with the thyme, then finish the sauce with 1 teaspoon (5 ml) lemon juice instead of cider vinegar. Rosemary works in place of thyme, but use a small sprig because its flavor is stronger.

Apple pan sauce: After removing the chops, sauté ½ cup (75 g) thinly sliced apple in the skillet for 2–3 minutes. Add the stock and Dijon and continue as directed. The apple softens into the sauce and brings a gentle sweetness.

Boneless chops: Use the same method and temperature target, but start checking early because boneless chops can cook faster. For a mild heat, add ¼ teaspoon (0.5 g) crushed red pepper to the butter; keep the rest of the recipe unchanged.

Storage and Reheating

Refrigerate leftover pork and sauce in a shallow, airtight container within 2 hours of cooking. Keep refrigerated at 40°F (4°C) or colder and use within 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2–3 months for best quality; thaw in the refrigerator before reheating.

Reheat only the amount you plan to eat. Warm the chop gently in a covered skillet over low heat with a spoonful of stock or water, turning once, until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. The microwave also works: cover loosely, heat in short intervals, and check the center with a food thermometer. Avoid repeated reheating, which can dry the meat.

Frequently Asked Questions

Do I need to bring the pork chops to room temperature?
No. A brief 10-minute rest while you prepare the pan is enough for this recipe; it is not necessary to leave raw pork out until it reaches room temperature. Keep the total time at room temperature under 2 hours and cook to the thermometer reading.

Can I make this recipe with frozen chops?
Thaw them in the refrigerator before cooking so they brown evenly and cook predictably. For chops that are still frozen, use a safe method such as thawing in a sealed bag under cold water, changing the water every 30 minutes, and cook immediately after thawing. Do not thaw pork on the counter.

Can I use a grill instead of a skillet?
Yes. Oil the grates and grill over medium-high heat, turning as needed to brown both sides. Check the thickest part with a thermometer and remove the chops at 145°F (63°C), then rest for 3 minutes. Make the sauce separately in a small skillet with butter, garlic, thyme, stock, Dijon, and vinegar.

Why are my pork chops dry?
They may have cooked past the safe target, been too thin for the listed timing, or been left in a hot pan while resting. Use an instant-read thermometer, remove each chop as soon as it reaches 145°F (63°C), and rest it for 3 minutes. A little pink in properly cooked pork can be normal; color alone is not a reliable safety test.

Can I prepare the chops ahead?
You can salt them and refrigerate them uncovered for up to 8 hours, then cook them just before serving. For best texture, make the sauce fresh. Cooked leftovers can be stored and reheated as described above, but reheating may make the chops less juicy.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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