Go Back

Gordon Ramsay Pork Chops

Gordon Ramsay pork chops with a shatteringly crisp, golden fat cap and a quick thyme-garlic butter baste. Pan-seared, oven-finished to 145°F, then rested for juicy results and a bright lemon finish.
Print Recipe Pin Recipe
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 2 thick bone-in pork chops French-trimmed preferred; 1.5 inches
Seasoning
  • 0.5 tsp salt to taste; use coarse salt if available
  • 0.5 tsp coarse black pepper to taste
Basting & finishing
  • 2 tbsp vegetable oil for high-heat searing
  • 3 tbsp butter for thyme-infused garlic butter
  • 4 garlic lightly crushed
  • 4 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 tbsp fresh lemon juice for finishing after resting

Equipment

  • 1 cast iron skillet
  • 1 wire rack

Method
 

Prep and dry the chops
  1. Remove pork chops from the fridge and bring to room temperature for 30 minutes, then pat completely dry and season generously with salt and coarse black pepper.
  2. Set a heavy cast iron skillet near the stove so it’s ready for high-heat searing.
Sear for crisp fat cap and seared exterior
  1. Heat vegetable oil in a heavy cast iron skillet over high heat until just smoking.
  2. Place pork chops in the pan and sear the fat cap first by holding the chops vertically for 2 minutes until the fat starts to turn deeply golden.
  3. Lay the chops flat and sear 3–4 minutes per side, keeping the fat cap firmly exposed for a shatteringly crisp, golden exterior.
Thyme-garlic butter baste and oven finish
  1. Add butter, lightly crushed garlic, fresh thyme, and fresh rosemary, then tilt the pan and baste continuously for 2–3 minutes until the butter turns foamy.
  2. Transfer the pan to a 400°F oven and cook 4–5 minutes until the pork reaches 145°F internally.
Rest, finish with lemon, and serve
  1. Rest the pork chops 5 minutes on a wire rack, keeping them elevated for crisp skin.
  2. Squeeze fresh lemon juice over the chops and serve immediately.

Notes

For maximum crispness, ensure the pork is very dry before it hits the pan and use a skillet hot enough to just smoke. Store leftovers in the fridge up to 3 days; reheat gently to avoid overcooking. Freezing is not recommended for best texture. For a lighter option, use butter with a lower-fat content (or a smaller amount) and baste less; the crisp fat cap texture may be slightly reduced.