Categories: Pork
Ingredients
- 1 tablespoon olive oil
- 4 boneless pork chops (about 1-inch thick, 4 to 6 ounces each)
- Kosher salt
- Freshly ground black pepper
- 1/2 cup coarsely chopped fresh cilantro leaves and tender stems
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Finely grated zest of 2 medium limes
- 1/4 cup freshly squeezed lime juice (from 2 to 4 limes)
Directions
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Arrange a rack in the middle of the oven and heat to 400°F.
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Heat the oil in a 10-inch or larger cast iron skillet or oven-safe skillet over medium-high heat until very hot and almost smoking. Meanwhile, pat the pork chops dry with paper towels. Generously season all over with salt and pepper. Add the pork to the pan and sear until golden-brown, 2 to 3 minutes on each side.
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Transfer the skillet to the oven and roast until the pork registers 145°F on an instant-read thermometer inserted into the thickest part of each chop, 6 to 10 minutes depending on the thickness of the chops. Transfer the pork chops to a clean plate.
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Place the skillet over medium heat. Add the cilantro, butter, garlic, and lime zest and cook, stirring frequently, for 1 minute. Stir in the lime juice. Return the pork chops and any accumulated juices to the skillet and swirl around the pan to coat on all sides. Serve warm.