Make it
Temper and season
Remove the chops from the refrigerator 20 minutes before cooking. Pat completely dry and season with salt and pepper.
Sear
Heat a cast-iron skillet over medium-high until properly hot. Add avocado oil, then sear the chops without crowding, about 2–3 minutes per side.
Baste
Lower the heat slightly. Add butter, garlic and rosemary. Tilt the pan and spoon the foaming butter over the chops until they reach 130–135°F for medium-rare.
Rest
Rest 5 minutes. Finish with a restrained squeeze of lemon and spoon the browned herb butter over the top.
From the Haus
- Cook in batches if needed. Crowding drops the pan temperature and trades crust for steam.
- The final temperature will rise several degrees during the rest.