Pork Chop Recipe
Make Pork Chop Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Chops & Marinade
Pan Sauce
Optional for Serving
Method
Pork Chops & Marinade
- 1
Prepare pork chops
Pat the pork chops dry with paper towels. Trim any large pieces of fat, leaving a thin strip for flavor.
- 2
Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub both sides of each pork chop with olive oil, then evenly season with the spice mixture. Rub Dijon mustard and apple cider vinegar onto both sides; sprinkle thyme leaves if using.
- 3
Let the seasoned pork chops rest at room temperature for 20–30 minutes (or cover and refrigerate up to 2 hours). Remove from fridge 20 minutes before cooking if chilled.
Cooking & Pan Sauce
- 4
Sear the pork chops
Heat a large heavy skillet (cast-iron recommended) over medium-high heat until hot. Add 1 tablespoon olive oil. When the oil shimmers, add pork chops, presentation side (fat cap) down first if applicable. Sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side for 2–3 minutes.
- 5
Reduce heat to medium. For 1-inch thick bone-in chops, continue cooking 4–6 more minutes, flipping once, until instant-read thermometer reads 140–145°F (60–63°C). Adjust time for thickness. Transfer chops to a plate and tent loosely with foil to rest for 5–8 minutes (temperature will rise a few degrees).
- 6
Make pan sauce
Return skillet to medium heat and add 1 tablespoon butter. Add minced shallot and cook 1–2 minutes until softened and translucent. Add minced garlic and cook 20–30 seconds until fragrant (do not burn). Deglaze the pan with the white wine or 1 tablespoon chicken broth, scraping up browned bits with a wooden spoon. Let liquid reduce by half, about 1–2 minutes.
- 7
Add the remaining 2 tablespoons chicken stock and simmer 1–2 minutes. Whisk in the heavy cream and 1 teaspoon Dijon mustard. Cook until sauce thickens slightly, about 1–2 minutes. Stir in remaining 1 tablespoon butter off heat to finish the sauce, then season with 1/2 tsp salt and 1/4 tsp black pepper to taste. Stir in chopped parsley.
- 8
Return the rested pork chops to the pan briefly (30–60 seconds each side) to warm and coat with sauce, or spoon the sauce over the chops on the serving plate.