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Pan-seared pork chops with pan sauce Recipe

American · Main course · 25 min total

Juicy, golden-brown pork chops with a rich, savory pan sauce made from the fond. This quick and easy recipe is perfect for a weeknight dinner.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 shallots, finely chopped
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh parsley

Instructions

1. Pat pork chops dry with paper towels. Season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and cook without moving until golden brown, about 4 minutes. Flip and cook another 3-4 minutes until internal temperature reaches 145°F. Transfer to a plate and tent with foil.
3. Reduce heat to medium. Add butter to skillet. Once melted, add shallots and cook, stirring, until softened, about 2 minutes.
4. Pour in chicken broth and white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until reduced by half, about 3 minutes.
5. Whisk in Dijon mustard and thyme. Season with salt and pepper to taste.
6. Return pork chops to the skillet, spooning sauce over them. Simmer for 1 minute to warm through. Garnish with parsley and serve.

Tips

• Let pork chops rest for 5 minutes before serving to retain juices.
• For a thicker sauce, whisk in 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
• Serve with mashed potatoes or roasted vegetables.

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