Pork Chop Recipe
Make Pork Chop Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Chops
Cooking Fat & Aromatics
Optional Pan Sauce
Method
Prepare Pork Chops
- 1
Pat dry and season
Remove the pork chops from the refrigerator 20–30 minutes before cooking to bring them closer to room temperature. Pat both sides and the edges very dry with paper towels. Combine kosher salt, black pepper, garlic powder, and smoked paprika, then sprinkle evenly over both sides and the edges of each chop, pressing gently so the seasoning adheres.
Sear and Cook
- 2
- 3
Sear chops
Add the pork chops to the hot pan without crowding (work in batches if necessary). Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side for 3 minutes.
- 4
Add butter & aromatics
Reduce heat to medium. Add the butter, smashed garlic cloves, and thyme sprigs to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter and aromatics over the chops (baste) for about 1–2 minutes to build flavor and finish cooking. Continue until the internal temperature reaches 140–145°F (60–63°C) for slightly pink center or 150°F (65°C) for fully cooked, about 2–4 more minutes depending on thickness.
- 5
Rest
Transfer the chops to a cutting board and tent loosely with foil. Rest for 5–7 minutes (temperature will rise a few degrees). Resting allows juices to redistribute for a juicy chop.
Optional Pan Sauce
- 6
Sauté shallot
While chops rest, carefully pour off excess fat from the pan, leaving about 1 tablespoon and any fond (browned bits). Return the pan to medium heat and add the finely chopped shallot. Sauté for 1–2 minutes until softened and translucent.
- 7
Deglaze & simmer
Pour in the white wine (or 1/4 cup chicken broth) to deglaze, scraping up browned bits with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes. Add the 1/2 cup chicken broth and Dijon mustard, stirring to combine. Simmer gently for 2–3 minutes to meld flavors.
- 8
Finish sauce
Stir in the heavy cream (if using) and simmer 1 more minute until slightly thickened. Taste and season with 1/4 tsp salt and 1/4 tsp pepper. Spoon the sauce over the rested pork chops and serve.