4 - 1/2
- 1 inch thick chops
each - kosher salt, dried thyme
each - pepper, garlic powder
1Season chops evenly on both sides and let set for about 30 minutes.
2Using a cast iron skillet works best for these chops. Place pan on burner over medium heat. Add the oil.
Once oil shimmers, add chops to the pan, do not over crowd.
3Cook slowly on one side about 5 minutes, lower heat some if browning too quickly as cast iron cooks much faster than other skillets.
After about 4 - 5 minutes, flip chops to other side. Cook another 4 - 5 minutes.
4Place lid over skillet and remove from heat. Leave set for 10 minutes for 1/2 inch chops and a little longer for 1 inch.
Remove chops and de glaze pan with 1/2 cup red wine and add 1 tablespoon of butter to make a sauce.
5Plate chops and pour sauce over.