½ Pork Chops Recipe

Trim and season

Pat the pork chop dry with paper towels. If the chop is thicker than 1 inch, let sit at room temperature for 20–30 minutes; if thinner, 10 minutes is sufficient. Rub both sides with kosher salt and black pepper.

Marinate briefly

In a small bowl combine olive oil, minced garlic, chopped rosemary and lemon juice. Brush or rub this mixture over both sides of the pork chop. Let rest at room temperature for 20–30 minutes, or refrigerate up to 2 hours for a mild marinade flavor. Bring back to room temperature before cooking if chilled.

Preheat pan

Heat a heavy skillet (cast iron recommended) over medium-high heat until hot, about 3–5 minutes. Add 1 tsp olive oil to coat the pan.

Sear the chop

Place the pork chop in the hot skillet, presentation side down. Sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip the chop and reduce heat to medium. Continue cooking for another 3–6 minutes depending on thickness, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 135°F (57°C) for medium-rare to 140°F (60°C) for medium.

Rest

Transfer the pork chop to a cutting board and tent loosely with foil. Rest for 5–8 minutes; carryover heat will raise the internal temperature to about 140–145°F (60–63°C).

Sauté shallot

After removing the chop, reduce heat to medium-low. Add 1 tablespoon unsalted butter to the skillet. When melted, add the minced shallot and cook 1–1.5 minutes until softened and fragrant, stirring to pick up brown bits.

Deglaze and reduce

Pour in the white wine (or 1/4 cup chicken stock) to deglaze, scraping up browned bits with a wooden spoon. Simmer until the liquid is reduced by about half, 2–3 minutes.

Finish the sauce

Add up to an additional 1/4 cup chicken stock if needed to reach desired volume. Whisk in the Dijon mustard and remaining tablespoon of butter off the heat to thicken and gloss the sauce. Stir in chopped parsley and season to taste with salt, pepper and optional red pepper flakes.

Serve

Spoon the sauce over the rested pork chop or serve on the side with lemon wedges.

Slice the pork chop across the grain into 1/2-inch slices, arrange on a plate, squeeze lemon wedge over the top, and serve with pan sauce if using.