Pork Chops with Pan Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 341.6
- Total Fat: 24.0 g
- Cholesterol: 101.1 mg
- Sodium: 808.5 mg
- Total Carbs: 2.2 g
- Dietary Fiber: 0.1 g
- Protein: 24.9 g
View full nutritional breakdown of Pork Chops with Pan Sauce calories by ingredient
Introduction
Thick, boneless, center cut chops with an easy pan sauce. Thick, boneless, center cut chops with an easy pan sauce.Number of Servings: 4
Ingredients
-
2 thick boneless center cut pork chops
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon Canola or other neutral oil
1 small shallot, finely chopped
2 cloves fresh garlic, peeled and lightly smashed
4 tablespoons COLD butter, divided into 4 pieces
1/2 cup water, chicken stock, or white wine
2 sprigs fresh thyme
2 tablespoons coarse Dijon mustard
2 teaspoons Lea & Perrins Worcestershire sauce
Tips
It's better to eat less sauce than to decrease the amount of butter in the recipe. Any remaining sauce can be used on any pork or beef.
Directions
Place a cast-iron skillet in the oven and set the temperature to 500 degrees.
Meanwhile, remove pork from the refrigerator and pat dry with paper towels. Liberally season both sides with salt and pepper and leave at room temperature until pan is ready.
Prepare the shallot, garlic, and butter.
When the oven reaches 500 degrees, turn it off and remove the pan with potholders. Place on the stove over medium-high heat and add the oil and wait until it shimmers. Add the pork and cook for 2 minutes then turn and cook another 2 minutes. Continue to turn the meat every 2 minutes (to prevent curling and shrinkage) until the internal temperature reaches 125 to 130 degrees. Remove the pan from the heat and transfer the meat to a plate or cutting board and tent loosely to allow juices to redistribute and carryover cooking to occur.
Remove any blackened oil from the pan taking care to leave the fond. Return the pan to the stove over medium low heat. Add 2 tablespoons of the butter, the shallot, garlic, and thyme. Swirl the pan to melt the butter and cook, whisking frequently, until the shallot is softened and golden brown, about 2 to 3 minutes. Add the liquid and whisk to incorporate the fond from the bottom of the pan. Add the mustard and the Worcestershire sauce and whisk until smooth. Add the remaining butter and whisk until the butter is melted and the sauce is smooth and thick, about 1 minute. Remove from the heat. Taste and add salt and pepper to taste.
Slice the chops into thick slices and arrange on a platter. Spoon the pan sauce over the meat. Place the thyme and garlic cloves on the plate and serve.
Serving Size: Makes 2 to 4 servings, 4 to 8 ounces of pork each
Number of Servings: 4
Recipe submitted by SparkPeople user EILEENNP.
Meanwhile, remove pork from the refrigerator and pat dry with paper towels. Liberally season both sides with salt and pepper and leave at room temperature until pan is ready.
Prepare the shallot, garlic, and butter.
When the oven reaches 500 degrees, turn it off and remove the pan with potholders. Place on the stove over medium-high heat and add the oil and wait until it shimmers. Add the pork and cook for 2 minutes then turn and cook another 2 minutes. Continue to turn the meat every 2 minutes (to prevent curling and shrinkage) until the internal temperature reaches 125 to 130 degrees. Remove the pan from the heat and transfer the meat to a plate or cutting board and tent loosely to allow juices to redistribute and carryover cooking to occur.
Remove any blackened oil from the pan taking care to leave the fond. Return the pan to the stove over medium low heat. Add 2 tablespoons of the butter, the shallot, garlic, and thyme. Swirl the pan to melt the butter and cook, whisking frequently, until the shallot is softened and golden brown, about 2 to 3 minutes. Add the liquid and whisk to incorporate the fond from the bottom of the pan. Add the mustard and the Worcestershire sauce and whisk until smooth. Add the remaining butter and whisk until the butter is melted and the sauce is smooth and thick, about 1 minute. Remove from the heat. Taste and add salt and pepper to taste.
Slice the chops into thick slices and arrange on a platter. Spoon the pan sauce over the meat. Place the thyme and garlic cloves on the plate and serve.
Serving Size: Makes 2 to 4 servings, 4 to 8 ounces of pork each
Number of Servings: 4
Recipe submitted by SparkPeople user EILEENNP.