Cooking perfect pork chops on the stove in a pan is easier than you might think!
All you need are the right techniques and a few simple ingredients to achieve juicy, flavorful chops that will impress your family and friends.
Pan-seared pork chops are a great choice that can be paired with many sides.
This video walks you through the essential steps to ensure your pork chops are cooked to perfection. Get ready to enjoy a delicious, satisfying meal!
INGREDIENTS:
2 20 oz 2-inch thick bone-in pork chops
rosemary salt and pepper to taste
1 1/2 tbsp avocado oil
2-3 cloves smashed garlic
10 sprigs thyme
5 sprigs sage
2 tbsp unsalted butter
Balsamic orange glaze:
1 cup orange juice
1/3 cup balsamic vinegar
7 tbsp cold unsalted butter
rosemary salt and pepper to taste
Directions:
- Remove the pork chops from the refrigerator and let them temper at room temperature for 40-45 minutes.
- Pat the pork chops dry with paper towels to remove excess moisture.
- In a small bowl, mix the kosher salt, chopped rosemary, chopped sage, lemon zest, and crushed garlic.
- Rub olive oil over both sides of the pork chops, then generously season with the salt and herb mixture. Ensure even coverage.
- Choose a heavy, thick-bottomed skillet.
- Heat the skillet over medium-high heat and add the avocado oil.
- Once the oil is shimmering, add the pork chops to the pan.
- Sear for about 2-3 minutes on one side until golden brown.
- Flip the pork chops and cook for an additional 4 minutes.
- Lower the heat and add the knob of butter to the pan along with additional crushed garlic if desired.
- Tilt the pan and use a spoon to baste the pork chops with the melted butter for about 2 minutes.
- Remove the pork chops from the skillet and let them rest on a plate for 7-8 minutes to allow the juices to redistribute.
- Carefully pour out the excess fat from the skillet but leave any brown bits (fond) in the pan.
- Add the orange juice and scrape the bottom of the pan to release the fond.
- Cook on medium heat until the juice reduces by half. Then add the balsamic vinegar and reduce by half again.
- Lower the heat and whisk in the cold unsalted butter, a few cubes at a time, until the sauce thickens to a syrup-like consistency.
- Season the sauce with freshly ground black pepper and a sprinkle of rosemary salt if desired.
- Slice the rested pork chops and plate them. Drizzle the sauce over the pork chops and around the plate.
- Serve with your favorite side dishes.
