Pan-Seared Pork Chops With Garlic Pan Sauce
Thick-cut pork chops seared golden, basted with garlic and thyme butter and cooked to a juicy 145°F, then served with a quick pan sauce made in the same skillet.
By Tasty Nest Recipes Editorial TeamPublished
55 min total 4 pork chopsEasy
Photo: cookbookman17 · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Dry, tough pork chops are almost always overcooked pork chops. Choosing thick, bone-in chops, seasoning them ahead and pulling them from the pan at 145°F (63°C) gives you chops that are browned outside and rosy and juicy within.
While they rest, a splash of broth, a spoonful of mustard and a knob of butter turn the browned bits in the skillet into a glossy pan sauce. It is a 30-minute dinner that tastes like far more effort.
Equipment you'll need
- Large cast-iron or stainless skillet
- Instant-read thermometer
- Spoon for basting
Tips for success
- Thin chops overcook before they brown; look for chops at least 1 inch thick.
- Hold the chops on their fatty edge with tongs for a minute to render and crisp the fat.
- A thermometer is the only reliable way to know when pork is done. A little pink at 145°F is safe.
Substitutions and variations
- Use boneless chops and reduce the cooking time by a few minutes.
- Swap the chicken broth for dry white wine or apple cider.
- Use rosemary or sage instead of thyme.
Storage and reheating
To store: Refrigerate leftovers in an airtight container for up to 3 days. Cooked chops can be frozen for up to 3 months.
To reheat: Slice and reheat gently in a covered skillet with a splash of broth until hot, or to 165°F (74°C) for leftovers.
Recipe
Pan-Seared Pork Chops With Garlic Pan Sauce
Thick-cut pork chops seared golden, basted with garlic and thyme butter and cooked to a juicy 145°F, then served with a quick pan sauce made in the same skillet.
- Prep
- 5 min
- Cook
- 20 min
- Dry-brine (optional)
- 30 min
- Total
- 55 min
- Yield
- 4 pork chops
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Pork chops
Pan sauce
Instructions
Step 1: Season ahead
Pat the chops dry and season all over with the salt and pepper. If you have time, leave them uncovered on a rack in the fridge for 30 minutes to 24 hours; this seasons the meat and dries the surface for a better crust.
Step 2: Sear
Heat the oil in the skillet over medium-high heat until shimmering. Add the chops and cook, without moving them, for 4 to 5 minutes until deeply browned. Turn and cook for 3 minutes more.
Step 3: Baste
Reduce the heat to medium. Add the butter, garlic and thyme. Tilt the pan and spoon the foaming butter over the chops for 2 to 4 minutes, until the thickest part reads 140°F (60°C).
Step 4: Rest
Transfer the chops to a plate and rest for at least 3 minutes; they will rise to the safe 145°F (63°C).
Step 5: Make the pan sauce
Pour off all but 1 tablespoon of fat. Cook the shallot for 1 minute, then add the broth and scrape up the browned bits. Simmer for 3 to 4 minutes until reduced by half, whisk in the mustard and cold butter, and finish with lemon juice.
Step 6: Serve
Pour any resting juices into the sauce and spoon it over the chops.
Cuisine: American · Course: Dinner
Estimated nutrition per serving
- Calories
- 370
- Protein
- 40 g
- Fat
- 22 g
- Carbs
- 3 g
- Fibre
- 0 g
- Sugars
- 1 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/pan-seared-pork-chops
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