Pan Seared Pork Chops
Prep time
Cook time
Total time
You won't find an easier recipe for the most tender, flavorful pork chops you've ever had! This recipe is quick and easy enough for a weeknight dinner, but elegant enough for company! I like to use bone-in chops but you can certainly use boneless. With just a few ingredients and a few minutes of time, dinner is ready and it's exceptional! The secret to tender chops is not to overcook them. They should have a slight blush of pink inside and the temperature should not be over 145 degrees. Depending on the thickness of the chops, they usually cook about 4 minutes on each side.
Author: Ruth Guerri
Recipe type: Pork
Serves: 2
Ingredients
- 2 thick cut, bone-in pork chops
- 1 tsp of olive oil
- 1 tsp of butter
- ¼ tsp of kosher salt
- ¼ tsp of freshly cracked black pepper
- ¼ tsp of granulated garlic or garlic powder
- ¼ cup of chopped shallot
- ⅓ cup of dry white wine
- ½ cup of chicken stock
- a few fresh thyme sprigs
- 1 Tbs of butter
Instructions
- Start by heating the oil and butter over high heat in a large heavy skillet, cast iron if you have one. Add the pork chops and cook for about 4 minutes on each side, they will be nicely browned, then remove them from the skillet.
- Now, add the shallot to the skillet and saute for about 1 minute, then add in the wine and deglaze, scraping up the brown bits from the bottom, flavor!
- Pour in the chicken stock and the thyme sprigs, reduce the heat to low and simmer for about 10 minutes. then taste and add salt and pepper if needed, stir in the butter and place the chops back in.
Spoon the sauce over the chops and heat through, remove the thyme sprigs, plate the chops and spoon the sauce over the top. Enjoy!
