Juicy Herb-Infused Seared Pork Chops with Shallot-Thyme Pan Sauce

1. Prep Oven and Pork Chops

Preheat your oven to 275°F and position the rack in the middle. Pat the pork chops dry with paper towels. To prevent curling during cooking, make two 2-inch slits through the fat and silver skin of each chop. Season each chop evenly with 1 teaspoon of salt and let them rest on a wire rack placed in a rimmed baking sheet at room temperature for 15 to 45 minutes.

2. Season and Slow-Cook

Sprinkle the pork chops with pepper and place the baking sheet in the preheated oven. Cook until an instant-read thermometer inserted into the thickest part of the chop without touching the bone registers 120 to 125°F, about 30 to 45 minutes.

3. Sear to Perfection

In a 12-inch heavy-bottomed skillet, heat 1 tablespoon of vegetable oil over high heat until it just starts smoking. Sear 2 pork chops at a time, without moving, until well browned, about 1½ to 3 minutes. Flip and brown the other side, reducing the heat if necessary to prevent burning. Transfer to a plate and, if needed, add more oil before searing the remaining chops.

4. Edge Searing

Lower the heat to medium. Hold 2 pork chops on their sides using tongs and sear the edges until browned, except for the bone side. This should take about 1½ minutes, ensuring the internal temperature reaches 140 to 145°F. Repeat with the other 2 chops. Let them rest, tented with foil, for 10 minutes while you prepare the sauce.

5. Sauté Shallot and Garlic

Discard all but 1 teaspoon of oil from the skillet. Over medium heat, add the shallot and garlic, cooking and stirring until they soften, about 1 minute.

6. Deglaze and Simmer

Pour in the white wine and chicken broth, scraping the bottom of the pan to release any browned bits. Allow the mixture to simmer until reduced by half, which should take about 6 to 7 minutes.

7. Finish the Sauce

Remove the skillet from the heat. Stir in the minced thyme and white wine vinegar. Whisk in the chilled butter one piece at a time until the sauce is smooth and emulsified. Season the sauce with salt and pepper to taste.