Pork Chop Dinner Recipe

Season and Rest

Pat pork chops dry with paper towels. In a small bowl whisk together kosher salt, black pepper, garlic powder, smoked paprika, olive oil, Dijon mustard and apple cider vinegar. Rub marinade evenly over both sides of each pork chop. Let sit at room temperature for 20–30 minutes or refrigerate for up to 2 hours (bring back to room temperature before cooking).

Preheat and Sear

Preheat oven to 400°F (200°C). Heat a large oven-safe skillet (preferably cast-iron) over medium-high heat until hot. Add 1 tablespoon neutral oil or a light coat of olive oil. When shimmering, add pork chops and sear without moving 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes.

Finish in Oven

Transfer the skillet to the preheated oven and roast until internal temperature reaches 140–145°F (60–63°C) for slightly pink center, about 6–10 minutes depending on thickness (thicker chops may need longer). Remove chops to a cutting board, tent loosely with foil and rest 5–7 minutes (temperature will rise to target).

Sauté Aromatics

While the chops rest, place the same skillet over medium heat. Add 2 tablespoons butter. When melted, add the chopped shallot and cook 2–3 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Deglaze

Pour in the white wine or 1 cup chicken stock to deglaze, scraping up browned bits from the pan with a wooden spoon. Bring to a simmer and reduce by about half, 3–4 minutes.

Finish Sauce

Add the remaining 1 cup chicken stock, thyme leaves, and honey. Simmer 3–4 minutes to blend flavors. Stir in heavy cream and simmer until sauce slightly thickens, about 1–2 minutes. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If you prefer a glossier sauce, whisk in 1 tablespoon cold butter off heat until melted (optional). Spoon sauce over rested pork chops to serve.

Roast Potatoes

While pork sears, toss baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a baking sheet. Roast in the 400°F (200°C) oven for 20–25 minutes, turning once, until golden and tender. If oven space is limited, roast potatoes at the same time as finishing the pork—they may need the full 25 minutes depending on size.

Blanch and Sauté Beans

Bring a medium pot of salted water to a boil. Add green beans and blanch 2–3 minutes until bright green and crisp-tender. Drain and immediately plunge into an ice bath to stop cooking, then drain again. In a small skillet, melt 1 tablespoon butter over medium heat, add blanched green beans and toss 1–2 minutes to heat through. Season with a pinch of salt, the lemon zest and chopped parsley, then remove from heat.

Plate and Serve

Divide roasted potatoes and green beans among 4 plates. Slice each pork chop if desired and place on plates. Spoon pan sauce over pork and vegetables as desired. Garnish with additional thyme or parsley if you like.