Pan-Seared Pork Chops

seriouseats.com

Dana D

Curated recipe collection with the aim of high quality food without excessive effort.

2 bone-in pork rib chops, preferably blade-end, 1 ½ inches thick ( 12 to 16 ounces each)

1 ½ teaspoons (6g) sugar

Kosher salt

Freshly ground black pepper

2 tablespoons vegetable oil

2 tablespoons butter

1 medium shallot, thinly sliced

8 sprigs fresh thyme

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