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Thick Cut Pork Chops with Herb Garlic Pan Sauce and Lagostina Risotto Pot Winner!

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Thick Cut Pork Chops with Herb Garlic Pan Sauce and Lagostina Risotto Pot Winner! Thick Cut Pork Chops with Herb Garlic Pan Sauce and Lagostina Risotto Pot Winner!

Thick Cut Pork Chops with Herb Garlic Pan Sauce and Lagostina Risotto Pot Winner!



I had some thick cut pork chops to use up so I went in search of other ingredients. I found some leftover herbs I used on a pork tenderloin last week, some chicken broth, and a few cloves of garlic. I simply seasoned the pork chops then cooked them in a bit of olive oil […]

I had some thick cut pork chops to use up so I went in search of other ingredients. I found some leftover herbs I used on a pork tenderloin last week, some chicken broth, and a few cloves of garlic. I simply seasoned the pork chops then cooked them in a bit of olive oil until golden then finished cooking them in the hot oven. I made a pan sauce using some thyme leaves, tarragon, and oregano along with some garlic and chicken broth. The sauce was flavorful and tasty drizzled over the pork. These thick cut pork chops with herb garlic pan sauce paired perfectly with the Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries.

Preheat the oven to 400 degrees.
Season both sides of the pork chops evenly with garlic powder, sea salt, and freshly cracked pepper, to taste.
Heat an OVEN PROOF pan over medium high heat then coat with cooking spray.  Once the pan is HOT, add the pork chops on their sides and render down the fatty edges of the chops. Once the edges are golden, place the chops down then cook for 3-4 minutes until the pork chops are golden brown. Flip them over and place the OVEN PROOF pan into the oven to continue cooking for 10-12 minutes, or until the pork chops are cooked through. Remove the pork chops from the pan and let them rest for at least 5 minutes.
Heat the same skillet over medium heat.  Add a little olive oil if needed. Add the shallots and garlic, then cook, stirring often and making sure to scrape up the browned bits from the bottom of the pan, for 1 minute, add the chicken broth and chopped fresh herbs then boil for a few minutes, stirring constantly, or until the liquid has reduced by half.  Add the butter and season with sea salt and freshly cracked pepper, to taste, if needed. Stir until the butter is completely melted. Add the pork chops back to the pan with their juices and coat them with the sauce. Serve chops whole or sliced with sauce drizzled on top.  Enjoy.
 

 
Thick Cut Pork Chops with Herb Garlic Pan Sauce
 
Yield: 4 
Total Time: 20 minutes +/-
Ingredients:

1 tbsp olive oil

4 thick cut boneless pork chops

Garlic powder, to taste

Sea salt and freshly cracked pepper, to taste

2 tsp shallot, finely diced

2 cloves of garlic, minced

1 cup chicken broth

1 tsp fresh tarragon, chopped

1 tsp fresh oregano, chopped

1 tsp fresh thyme leaves

1 tbsp butter

Directions:

Preheat the oven to 400 degrees.
Season both sides of the pork chops evenly with garlic powder, sea salt, and freshly cracked pepper, to taste.
Heat an OVEN PROOF pan over medium high heat then coat with cooking spray.  Once the pan is HOT, add the pork chops on their sides and render down the fatty edges of the chops. Once the edges are golden, ...
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Source of news: For the love of cooking
Source of publication: 17-12-2015 03:33
visto: 39

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