Herb-Basted Pork Chops

• temps total: 55 minutes

Ingrédients

2 (14- to 16-ounce) bone-in center-cut pork loin chops (about 1 1/4 inches thick)

1 ¾ teaspoons kosher salt

1 teaspoon black pepper

1 tablespoon canola oil

3 tablespoons unsalted butter

2 (4-inch) rosemary sprigs

2 thyme sprigs

2 sage sprigs

3 medium-size fresh Thai chiles, cut in half lengthwise or a small slit cut lengthwise along their sides

3 medium garlic cloves, gently smashed

Instructions

Sprinkle pork chops with salt and pepper. Let stand at room temperature 30 minutes.

Heat oil in a 12-inch cast-iron skillet over medium-high. Add pork chops; cook, flipping occasionally, until well browned and a thermometer inserted into thickest portion of meat near the bone registers 120°F, 10 to 14 minutes.

Reduce heat to medium, and push pork chops to one side of skillet. Add butter, rosemary, thyme, sage, Thai chiles, and garlic to other side of skillet; cook, basting pork with butter and drippings, until a thermometer inserted in thickest portion of meat near the bone registers 130°F, 2 to 4 minutes. Remove from heat. Transfer pork chops to a carving board, and spoon butter-herb mixture over top. Let rest 5 minutes. Carve meat off the bone; slice against the grain. Serve with board juices.