Recipe: Weeknight Rustic Chops

These juicy and flavorful chops are great for a stunning weekend dinner party, but because they come together so quickly, they’re our go-to weeknight chop. Serve with roasted carrots, creamy mashed potatoes or a hearty salad.


Yields:  2 Servings


2 Rustic Chops

Salt and Pepper to taste

1 TBS Vegetable Oil

2 TBS Butter

3 Cloves Garlic, smashed

Sprig of Thyme



Remove chops from the fridge about 45 minutes before you cook them. Season chops with salt and pepper on all sides, including the fat cap.


In a large heavy skillet, heat vegetable oil over medium-high heat. When skillet is nice and hot, add chops and turn several times to get an even cook and a hearty browned exterior.

When the thickest part of the chop reads 135 degrees on your thermometer turn off heat and add the butter, garlic and thyme. While you allow butter to foam and garlic to become fragrant, tilt pan and with a spoon begin to baste the chops several times with the butter sauce.


Move chops to a cutting board to rest for about 5-10 minutes. When ready to serve, cut away bone, slice and top with garlic and a bit of butter from pan.