These simple skillet pork loin chops are seasoned with thyme, garlic, onion, pepper, and paprika, then cooked in pecan oil and finished with butter. This recipe is designed for normal pork loin chops, not thick-cut chops.
Skillet Pork Loin Chops with Thyme
These simple skillet pork loin chops are seasoned with thyme, garlic, onion, pepper, and paprika, then cooked in pecan oil and finished with butter. This recipe is designed for normal pork loin chops, not thick-cut chops.
Ingredients
Equipment
Method
- Pat the pork chops dry with paper towels.
- In a small bowl, mix together the salt, thyme, black pepper, garlic powder, onion powder, and paprika.
- Season both sides of the pork chops evenly with the spice mixture.
- Let the pork chops sit at room temperature for 15 to 20 minutes, if time allows.
- Heat a large skillet over medium to medium-high heat.
- Add the pecan oil to the skillet.
- When the oil is hot, add the pork chops in a single layer.
- Cook for 3 to 4 minutes on the first side, until browned.
- Flip and cook for 3 to 4 minutes on the second side, until the pork chops reach 140 to 145 degrees F in the center.
- Reduce the heat to low and add the butter.
- Spoon the melted butter over the pork chops for about 30 seconds to 1 minute.
- Remove the pork chops from the skillet and rest for 5 minutes before serving.
Nutrition
Notes
Pecan oil works well here because it has a high smoke point and adds a mild, nutty flavor that pairs nicely with pork.
Do not overcrowd the skillet. Cook in batches if needed.
Because pork loin chops are lean, avoid overcooking. Pull them when they hit 140 to 145 degrees F and let them rest.
For a fresher herb flavor, you can use 1 tablespoon chopped fresh thyme in place of the dried thyme, adding some at the end with the butter if desired.
Do not overcrowd the skillet. Cook in batches if needed.
Because pork loin chops are lean, avoid overcooking. Pull them when they hit 140 to 145 degrees F and let them rest.
For a fresher herb flavor, you can use 1 tablespoon chopped fresh thyme in place of the dried thyme, adding some at the end with the butter if desired.