Pork Chops with Garlic-Thyme Pan Jus

The Story

The bone-in pork chop was the steakhouse workhorse before beef took over. At its best, a proper pork chop rivals the ribeye in richness and surpasses it in tenderness when cooked to the right temperature. 145°F is the USDA threshold, and at that temperature a bone-in pork chop will still show faint pink in the center — that's correct. E-1 GSP's garlic-salt-pepper trio is the natural seasoning for a cut with this much inherent flavor.

Instructions

1. Dry Brine First. Season chops with E-1 GSP and let them rest uncovered in the refrigerator for at least 2 hours, or up to 24. The surface will dry slightly. Pat completely dry before cooking — the dry surface is your crust foundation.
2. Sear and Baste. Heat cast iron with clarified butter until lightly smoking. Sear chops 4 minutes per side without moving. Add butter, smashed garlic, and thyme to the tilted pan and baste continuously for the final 2 minutes. Internal temp of 145°F. Rest 8 minutes on a wire rack.
3. The Pan Jus. Over medium heat in the same pan, add white wine and scrape all the fond. Add chicken stock and reduce by half. Remove from heat and swirl in cold butter to emulsify. Season and pour over the rested chops at service.

Pro Tips

• Rest pork chops on a wire rack, not a plate. They continue cooking on a plate from the retained heat. The rack allows air circulation and stops the carryover early.