Thursday, April 3, 2014

Pan-Seared Pork Chops

Pork Chops are tricky for me. They are almost always tough unless I cook them for hours in the slow cooker, and then they taste more like pork roast than chops. I was blown away by this method, which was adapted (quite a bit) from a recipe I found on Pinterest. They were so tender, juicy, and flavorful. I'll definitely be making this again.

2 center-cut pork chops
4 Tbsp. olive oil + a bit more for later
1 Tbsp. red wine vinegar
1 Tbsp. dijon mustard + 1/2 tsp for later on
1 tsp. dried rosemary
1/4 tsp. dried thyme
1/4 tsp crushed red pepper
fresh cracked pepper
kosher salt
1/4 cup diced shallots
1/2 cup chicken stock
1 Tbsp. butter

1. Mix 4 Tbsp. olive oil, vinegar, mustard, rosemary, thyme, pepper flake, and cracked pepper in a shallow dish. Pierce each side of the pork chops with a fork several times. Turn pork chops around in the marinade making sure to coat well. Leave on counter for 45 mins-1 hour, flipping chops every 10 minutes.
2. Heat an oven-proof frying pan to medium heat. Preheat the oven to 450.
3. Pat the chops dry with paper towels and make sure to remove most of the herbs from the chops (they will burn and become bitter if exposed to the high heat of the pan). Brush each side of the chops with remaining oil, then sprinkle with a little salt and pepper.
4. Place chops in dry pan and sear for 3 minutes. Rotate and sear again for another 3 minutes. Flip and repeat on the other side, cutting a minute or so off. Place the pan in a hot oven and cook for another 8-10 minutes, or until the internal temperature reaches 145*.
5. Remove chops from the pan and let rest for 5-10 minutes while you make a pan sauce. In the pan, place shallots and chicken stock and scrape up all the brown bits off the bottom of the pan. Simmer for a minute or two. Stir in 1/2 tsp. mustard and butter. Pour sauce over chops.

Tastes delicious with baked sweet potatoes and broccoli.

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