A thick-cut pork chop needs little more than heat and seasoning to shine. This one takes fifteen minutes start to finish, built on what staples do best: garlic, thyme, and a hot pan.

Serves 2. 20 minutes, 15 at the stove.

About 190 calories a serving, 11 g protein, 1 g carbohydrate, 16 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over high heat until shimmering. Pat the pork chop dry with paper towels and season all over with salt and pepper. Lay it in the pan and leave it alone for 5 minutes without moving it, until the underside browns.5 min
2. Flip the chop and add 2 minced garlic cloves and 2 sprigs thyme to the pan around it. Continue cooking for 5 minutes, tilting the pan occasionally to baste the chop with the pan juices. The meat is done when an instant-read thermometer inserted into the thickest part reads 145°F (63°C).5 min
3. Transfer the chop to a plate and let it rest for 3 minutes while you spoon the pan juices with garlic and thyme over the top. Taste and adjust salt and pepper before serving.3 min

Note Swap the thyme for rosemary if you have it. Leftovers keep three days refrigerated and are good cold or sliced thin for a sandwich. Serve with a green salad or roasted vegetables to round out the plate.