How Long to Cook Bone-In Pork Chops (1-Inch Thick, Butter-Basted) in the skillet
Specification: 10–12 oz bone-in ribeye or center-cut pork chop, 1 inch thick, patted dry, seasoned with kosher salt and black pepper, seared in 1 tbsp high-smoke oil in a heavy skillet; finished with 2 tbsp unsalted butter, crushed garlic, and fresh thyme
3-Step Execution Protocol
Preheat skillet to Medium-high heat (400°F surface, oil shimmering). Prepare bone-in pork chops (1-inch thick, butter-basted) (10–12 oz bone-in ribeye or center-cut pork chop, 1 inch thick, patted dry, seasoned with kosher salt and black pepper, seared in 1 tbsp high-smoke oil in a heavy skillet; finished with 2 tbsp unsalted butter, crushed garlic, and fresh thyme).
Cook for 8–10 mins total (4–5 min first side + 3–4 min second side with basting). Flip at the 5-minute mark for even browning.
Deep golden-brown crust on both faces; fat cap along the outer bone is rendered and slightly crisp; instant-read thermometer inserted midway into the deepest muscle away from bone reads 140°F. Confirm internal temperature reaches 140°F (pull) → 145°F (after 5-min carryover rest, USDA FSIS whole-pork minimum). Rest for 5 minutes before serving.
USDA FSIS "Pork from Farm to Table" safe minimum internal temperature update (145°F with 3-minute rest); National Pork Board culinary guidelines for bone-in chops; Cook's Illustrated pan-seared pork chop technique (high heat sear + butter baste with carryover rest).