Ingredients: |
Ingredients: 4 pork chops I use center cut. See notes.
Salt/Pepper
2 teaspoons Italian seasoning
1/3 cup flour see notes
1-2 tablespoons olive oil
Pan Sauce
1/2 cup dry white wine
3/4 cup chicken broth
6 garlic cloves crushed
4 sprigs fresh thyme
3-4 tablespoons butter salted
Pan Sauce Seasonings
1/2 teaspoon EACH: dried basil, dried oregano, onion powder
1/4 teaspoon seasoned salt
1/8 teaspoon smoked paprika
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Directions: |
Directions:Place saran wrap over the pork and use the textured side of a meat mallet to pound the meat on each side. This will make it more tender.
Season each side of the pork chops with salt, pepper, and Italian seasoning. If possible, let them sit out at room temp for 35-45 minutes. This will give the salt a chance to penetrate through the meat and flavor it. It will also make the pork juicier. If you’re short on time, season the pork chops just before searing.
Meanwhile, combine the seasonings and stir them into the chicken broth. Measure out remaining ingredients before beginning.
Sprinkle each side of the pork with flour and rub it over the surface of each side.
Sear the Pork Chops
Heat olive oil in a large skillet over medium high heat. Add the pork chops and sear them in batches for 2-3 minutes on the first side, and 1-2 minutes on the second side. Extra thick cuts can be seared a little longer. Set aside and let it rest.
Make the Pan Sauce
Turn the heat off and add the wine. Set heat to medium and add the chicken broth/seasonings, crushed garlic, and thyme. Bring to a gentle simmer and let it reduce by half, 5-6 minutes. (Make sure you can no longer smell alcohol from the wine.)
Add the butter and the pork along with any juices from the plate. Let the butter melt and tilt the skillet to transfer the pan sauce to one side. Use a spoon to baste the pork for 2 minutes, or until the pork is 145° F.
Remove from heat and let the pork chops rest for 3-5 minutes, the internal temperature will increase a few more degrees and the juices will absorb. |
This recipe for Pan Fried Prok Chops is from