Pork Chop (2 Pcs) Recipe

Bring chops to room temperature

Remove the pork chops from the refrigerator and pat them dry with paper towels. Let sit at room temperature for 20–30 minutes to ensure even cooking.

Season

Combine kosher salt, black pepper, garlic powder and paprika in a small bowl. Rub both sides and the edges of the pork chops with olive oil, then evenly season with the spice mix.

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon olive oil and swirl to coat.

Sear pork chops

Place the pork chops in the hot skillet without crowding. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side for 3–4 minutes. For 1-inch thick chops aim for an internal temperature of 135–140°F (57–60°C) for slightly pink center; cook longer for well done.

Finish in oven (if needed)

If chops are thick or haven’t reached target temperature, transfer the skillet to a preheated 400°F (200°C) oven and roast 4–8 minutes more until internal temp reaches 140–145°F (60–63°C). Remove from oven and transfer chops to a plate; tent loosely with foil and rest 5–7 minutes (carryover will bring temp up slightly).

Deglaze the pan: With the chops resting, wipe excess fat if the skillet is very greasy but leave brown bits. Return the skillet to medium heat and add 1 tablespoon butter. Add the minced shallot and cook 1–2 minutes until softened and translucent.

Add garlic and liquids: Stir in the minced garlic and cook 20–30 seconds until fragrant. Pour in the white wine (or 1/4 cup chicken stock) to deglaze, scraping up browned bits with a wooden spoon. Let simmer 1–2 minutes to reduce slightly.

Finish sauce: Add the remaining 2 tablespoons chicken stock, Dijon mustard, and thyme. Simmer 1–2 minutes. Whisk in the remaining 1 tablespoon butter off the heat to gloss the sauce. If you prefer a creamier sauce, stir in 2 tablespoons heavy cream and warm through (do not boil). Taste and adjust seasoning with salt and pepper and 1 teaspoon lemon juice to brighten.

Plate: Return rested pork chops to the skillet for 30 seconds to warm and coat lightly with sauce or slice chops and spoon sauce over. Sprinkle chopped parsley over top and serve immediately.