Pan-Fried Boneless Pork Chops

4 boneless pork chops, 1-inch thick
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon chopped fresh thyme, or ¼ teaspoon dried
1 Tablespoon light olive oil

Season the pork chops on all sides with garlic, thyme, salt, and pepper.

Heat a 12-inch cast iron skillet over medium-high heat and add the oil. When the oil is hot and just beginning to smoke, add the pork chops in a single layer.

Cook for 3-4 minutes on each side until they reach an internal temperature of 140℉. Transfer to a plate and loosely cover with foil.

Let the pork chops rest for 5 minutes, then serve.


Notes
Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat leftovers in a 325°F oven or in the microwave.

Cooked pork chops can be frozen for up to 3 months.