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cooked and ready to eat pork chops

Easy Pan Seared Pork Chops

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Course Main Dish

Ingredients
  

  • 4-6 thick-cut pork chops, boneless or bone-in
  • 1 tsp Kosher salt
  • 1/2 tsp dried oregano
  • 1 tsp brown sugar
  • 1/2 tsp cracked black pepper
  • 1/2 cup all-purpose flour
  • 3 tbsp olive oil
  • 1/2 cup white wine
  • 3/4 cup chicken broth
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme or rosemary
  • 3 tbsp salted butter
  • 1/2 tsp onion powder

Instructions
 

  • If you did not brine or marinate the pork chops, take them out of the refrigerator 30 minutes before cooking. Sprinkle them with the salt and let them rest at room temperature.
  • Right before cooking, mix the flour with the seasonings. Dredge each pork chop in the flour mixture. Heat the olive oil in a frying pan, preferably a cast iron or carbon steel pan, on medium heat. Once the oil is hot but not smoking, place one to two pork chops in the pan at a time.
  • Cook on each side for about 8 minutes, or until the center is 140 degrees F. The meat will rise another 5 degrees after cooking. Let the chops rest while you make the pan sauce.
  • Deglaze the hot pan with the white wine, letting it simmer until the smell of alcohol dissipates. Then add the other ingredients except for the butter. Let the mixture simmer as you scrape the bottom of the pan with a wooden spoon to loosen up the fond. Once the sauce has reduced by at least 1/4th, add the butter and stir it to melt. Serve immediately.

Notes

*photo by Lei licensed under CC BY-SA 2.0
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