Recipe: Pan-Seared Pork Chops
Savor the sizzle and indulge in the succulence of perfectly seared pork chops! There's something utterly satisfying about the golden-brown crust and juicy tenderness of a well-prepared pan-seared pork chop. Imagine that mouthwatering aroma wafting from the kitchen, promising a meal that's both elegant and easy to make. Whether you're a cooking enthusiast or simply seeking a delicious dinner option, this recipe for Pan-Seared Pork Chops is a game-changer. Join me in unlocking the secrets to achieving that beautiful caramelized exterior and tender interior, making every bite an exquisite delight!
Ingredients:
- 2 Bone-In Thick-Cut Pork Chops (2 in thick)
- 2 tbsp Olive Oil
- Kosher Salt & Black Pepper, to taste
Mushroom Gravy:
- 1/4 Onion, diced small
- 8 oz Sliced Baby Bella Mushrooms
- 1 tbsp Ghee or Butter
- 1 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1 cup Beef Broth
- 1 tsp Arrowroot Starch
- 1 clove Garlic, minced
- 1/2 tsp Fresh Thyme Leaves (or 1/4 tsp dried)
Method:
- Preheat oven to 250˚F
- Wrap a cooking sheet in parchment paper. Evenly coat the pork chops in olive oil and season generously with salt and pepper.
- Bake for 25 minutes and remove from oven.
- Heat a cast iron skillet over medium heat with 11/2 tbsp olive oil. Once hot, add pork chops and brown for 3-4 minutes per side.
- Heat skillet over medium-high heat. Melt ghee with olive oil and add onions. Sauté with salt and pepper for 4 minutes.
- Reduce heat to medium. Add mushrooms and garlic and sauté for 2 minutes.
- In a bowl, whisk together the broth and arrowroot starch until arrowroot is dissolved. Pour into the skillet with the mushrooms and sauté for 2-4 minutes until sauce reduces and thickens.
- Remove from heat and add fresh thyme. Serve over pork chops and enjoy!
