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Gordon Ramsay Pork Chops

Gordon Ramsay pork chops with a shatteringly crispy golden fat cap and seared exterior, then finished in a hot oven and basted with thyme-infused garlic butter. Thick, bone-in chops deliver restaurant style pork chops texture—crisp on the outside and juicy inside.
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Prep Time 10 minutes
Cook Time 20 minutes
rest 5 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: British-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 2 thick bone-in pork chops About 1.5 inches thick; French-trimmed preferred
  • 1 salt to taste
  • 1 coarse black pepper to taste
  • 2 tbsp vegetable oil
  • 3 tbsp butter
  • 4 garlic cloves lightly crushed
  • 4 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 tbsp fresh lemon juice

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Bring the pork chops to room temperature for 30 minutes before cooking, then pat them completely dry and season generously with salt and coarse black pepper.
Sear the fat cap
  1. Heat the vegetable oil in a heavy cast iron skillet over high heat until just smoking.
  2. Place the chops in the pan and sear the fat cap first by holding the chops vertically for 2 minutes until the fat is deeply golden.
Sear and baste
  1. Lay the chops flat and sear for 3–4 minutes per side, until the exterior is well browned.
  2. Add the butter, garlic, thyme, and rosemary, then tilt the pan and baste continuously for 2–3 minutes until the butter turns foamy and aromatic.
Finish in the oven and rest
  1. Transfer the pan to a 400°F oven for 4–5 minutes, until the pork reaches 145°F internally.
  2. Rest the chops for 5 minutes on a wire rack, then squeeze the fresh lemon juice over right before serving, with a glossy herbal finish.

Notes

For the crispiest fat cap, dry the chops thoroughly and only move them once the fat starts rendering and browning; they should look visibly golden in the skillet. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked pork chops for up to 2 months. Dietary swap: use olive oil instead of vegetable oil for a slightly more Mediterranean flavor (searing performance remains similar).