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Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Pan Seared Pork Chops with a Pan Sauce

Updated: Oct 5, 2021



Pan seared pork chops are an easy weeknight dinner option. Use your cast iron skillet to make this healthy low carb dinner tonight for your family. Learn how to cook juicy, thick, bone in pork chops with a pan sauce. This recipe has smashed garlic cloves and a simple seasoning that is rubbed in to the meat for a restaurant style meal in the comfort of your own home.


PREP TIME: 15 minutes

COOK TIME: 17 minutes

TOTAL TIME: 32 minutes

SERVINGS: 4 large pork chops


INGREDIENTS:

4 Bone-In Pork Chops, 1 to 1 1/2-inches thick

1 tablespoon Kosher Salt

2 teaspoons freshly ground Black Pepper

2 tablespoons Olive Oil

1 tablespoon Salted Butter


FOR THE PAN SAUCE:

1 tablespoon Salted Butter

4 large Garlic Cloves, peeled and smashed

1/4 teaspoon freshly ground Black Pepper

1/4 cup White Wine

1/2 cup reduced sodium Chicken Broth

4 fresh Thyme sprigs

2 teaspoons Worcestershire Sauce

1/2 tablespoon Salted Butter

Sprinkle of Salt and Pepper

1 tablespoon Fresh Lemon Juice

1 teaspoon Fresh Parsley, chopped


INSTRUCTIONS:

1. Bring the chops to room temperature; it should take 20-30 minutes.

2 Pat them dry on both sides with a paper towel then rub the seasonings onto both sides.

3. Place the oil and butter in a large cast iron skillet. Set over medium-high heat until the oil simmers. Add the chops and sear the first side for 5 minutes.

4. Turn the heat down to medium and flip over the meat with kitchen tongs. Sear the other side for 6 minutes, then check the temperature by inserting a meat thermometer into the thickest part. The temperature should read 135 degrees Fahrenheit.

5. Remove the chops from the skillet and place them on a large plate and tent with foil. Let them rest for 10 minutes. During this time, they will continue cooking and the temperature should rise to 145 degrees Fahrenheit.


MAKING THE PAN SAUCE:

1. Melt one tablespoon of butter in the same skillet over medium-high heat. Add the smashed garlic cloves and black pepper, then saute for 2 minutes, stirring with a wooden spoon.

2. Reduce the heat to medium, then add 1/4 cup of white wine to deglaze the pan. Scrape the bottom of the cast iron skillet with the wooden spoon to free up any brown bits from the meat.

3. Add the chicken stock, fresh thyme leaves, and Worcestershire sauce. Stir with wooden spoon and let the pan sauce cook for 5 minutes. (For a thicker sauce, add one tablespoon of a cornstarch and water slurry.)

4. Remove the cast iron skillet from the heat. Add 1/2 tablespoon of butter, a sprinkle of salt and pepper, and the lemon juice. Stir until well combined.

5. Drizzle the pan sauce and garnish with fresh parsley.


NOTES:

**20 to 30 minutes is all that is needed to let the meat warm up to room temperature.

**Want your chops to be less dry? Use thicker ones.

**Want more juice and more flavor? Use bone in with some fat.

**To remove excess moisture, pat the chops dry.

**Tent with foil and let it rest. The temperature will continue to rise inside the mat and the juices will redistribute.

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