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Pork Chops With Easy Pan Sauce

pork chops with pan sauce
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An easy, creamy pan sauce elevates these perfectly cooked pork chops.

Ingredients

Scale
  • 2 1-inch bone-in thick pork chops (1 1/4 to 1 1/2 pounds)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon vegetable oil (I use high-heat safflower)

For the Pan Sauce

  • 1 tablespoon butter
  • 2 tablespoons chopped shallots
  • 1/4 cup dry white wine
  • 1/4 cup chicken stock
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons Dijon mustard, or to taste
  • 1 teaspoon chopped parsley

Instructions

  1. Heat the oven to 400 F (200 C).
  2. Pat the pork chops with paper towels to dry and season all over with salt and pepper.
  3. Heat the vegetable oil in an oven-safe skillet over medium-high heat. When the oil is hot and shimmering, add the pork chops. Sear the chops for 4 minutes on one side.
  4. Flip the chops over and transfer the pan to the preheated oven. Roast the chops for 6 to 7 minutes or until they register 145 F on an instant-read thermometer inserted into the center of a chop.
  5. Remove the chops from the oven and transfer to a platter; tent with foil.
  6. Pour off any excess drippings, add the butter, and place the pan over medium heat. Add the shallots and cook for 2 minutes or until the shallots have softened.
  7. Add the wine to the skillet and increase the heat to medium-high. Cook, scraping up any browned bits, for a minute or two, until the wine has almost all evaporated.
  8. Add the chicken stock, cream, and Dijon mustard and cook for 2 minutes longer or until slightly thickened. Taste and adjust the seasonings.
  9. Add the parsley and pour the sauce over the chops. Serve immediately. pork chops with pan sauce on a platter

Find it online: https://classic-recipes.com/pork-chops-and-easy-pan-sauce/