Of course! “Pan-Seared Pork Chops in a Savory…” sauce is a classic, and we can finish that thought with a rich, deeply flavorful pan sauce. Let’s create a recipe for Pan-Seared Pork Chops with a Savory Garlic-Herb Pan Sauce.
This method ensures a juicy, perfectly cooked chop with a beautiful crust, topped with a sauce that will have you scraping the plate.
Pan-Seared Pork Chops with a Savory Garlic-Herb Pan Sauce
This recipe focuses on technique to avoid dry, tough pork chops, resulting in a succulent, restaurant-quality meal.
Ingredients
For the Pork Chops:
· 2 bone-in pork chops, about 1 to 1.5 inches thick
· 1 tablespoon olive oil
· Salt and freshly ground black pepper
· 1 teaspoon fresh thyme leaves (or ½ tsp dried)
· ½ teaspoon garlic powder (optional, for extra crust flavor)
For the Savory Pan Sauce:
· 2 tablespoons unsalted butter, divided
· 2-3 cloves garlic, minced
· ¼ cup finely chopped shallot or yellow onion
· ½ cup dry white wine (like Chardonnay or Sauvignon Blanc) or chicken broth
· ¾ cup chicken broth
· 1 teaspoon Dijon mustard
· 1 tablespoon fresh chopped parsley
· 1 teaspoon fresh thyme leaves
· Salt and pepper to taste
Instructions
Step 1: Prepare the Pork Chops
- Pat Dry: Thoroughly pat the pork chops dry with paper towels. This is the first secret to a good sear.
- Season Generously: Season both sides of the chops liberally with salt, pepper, the fresh thyme, and garlic powder (if using). Let them sit at room temperature for 20-30 minutes while you prep the other ingredients.
Step 2: Pan-Sear to Perfection
- Preheat Pan: Heat a heavy-bottomed skillet (cast iron or stainless steel are ideal) over medium-high heat. Add the olive oil. It should shimmer when hot.
- Sear the Chops: Place the chops in the hot skillet. Do not move them! Sear for 3-5 minutes, until a deep golden-brown crust forms.
- Flip and Cook: Flip the chops. If you have an instant-read thermometer, this is your best tool. Cook for another 3-5 minutes, until the internal temperature reaches 135-140°F (57-60°C) for medium. (They will carry over to a safe 145°F/63°C while resting).
- Add Butter Baste (Optional but recommended): In the last 2 minutes of cooking, add 1 tablespoon of butter to the pan. As it melts, tilt the pan and spoon the foaming butter continuously over the chops for extra flavor and browning.
- Rest: Transfer the chops to a plate or wire rack to rest. This is non-negotiable for juicy chops. Let them rest for at least 5-10 minutes.
Step 3: Create the Savory Pan Sauce
- Sauté Aromatics: Reduce the heat to medium. In the same skillet with all the delicious pork drippings, add 1 tablespoon of butter. Add the shallot and garlic and cook for 1-2 minutes until softened and fragrant.
- Deglaze with Wine: Pour in the white wine (or broth) to deglaze the pan. Scrape the bottom with a wooden spoon to release all the browned bits (the “fond”). Let it simmer until reduced by about half, about 2-3 minutes.
- Build the Sauce: Add the chicken broth and Dijon mustard. Whisk to combine. Let the sauce simmer and reduce for another 3-5 minutes, until it thickens slightly enough to coat the back of a spoon.
- Finish: Turn off the heat. Stir in the remaining 1 tablespoon of butter, along with the fresh parsley and thyme. Swirl the pan until the butter melts and creates a slightly glossy, rich sauce. Season to taste with salt and pepper.
Step 4: Serve
· Place the rested pork chops on plates or a platter. Spoon the savory pan sauce generously over the top and serve immediately.
Serving Suggestions
· Classic Comfort: Serve with mashed potatoes, roasted potatoes, or creamy polenta to soak up the incredible sauce.
· Lighter Option: Excellent with rice, quinoa, or a simple arugula salad.
· With Vegetables: Pair with green beans, asparagus, roasted broccoli, or a medley of sautéed mushrooms.
Chef’s Notes & Tips for Success
· The Thicker, The Better: Thick-cut chops are much more forgiving and harder to overcook than thin ones.
· Don’t Crowd the Pan: Cook in batches if necessary. Overcrowding creates steam and prevents a good sear.
· Trust the Thermometer: The single biggest mistake is overcooking pork. An instant-read thermometer is the best investment you can make for perfect proteins. The USDA safe temperature is 145°F (63°C) with a 3-minute rest.
· The Fond is Flavor: Those dark bits stuck to the pan are pure gold. Deglazing properly is the key to a deeply flavorful sauce.
· No Wine? Use all chicken broth. A splash of apple cider vinegar or lemon juice at the end can add the necessary acidity.
Enjoy your incredibly juicy and flavorful Pan-Seared Pork Chops with their rich, savory sauce