Pan-Seared Pork Chops with Quick Herb Pan Sauce
Juicy, golden-brown pork chops finished with a glossy, tangy herb pan sauce that turns simple pork into a restaurant-worthy dinner. The technique sears a flavorful crust and uses the fond to build a bright sauce in the same skillet for minimal cleanup and maximum flavor.
1 ¼ lb pork chops, bone-in, about 1" thick
1 tsp salt, kosher
1 tsp black pepper, freshly ground
2 tbsp vegetable oil
2 tbsp butter, divided
1 shallot, finely chopped
2 clove garlic, finely minced
½ cup chicken stock, low-sodium
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp fresh thyme, leaves removed and chopped
1 tbsp fresh parsley, finely chopped
½ tsp black pepper, for sauce, freshly ground
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Galette Bretonne
A crisp-edged buckwheat crepe folded around warm ham, melted cheese, and a runny yolk—the rustic, savory street-food of Brittany made approachable at home. Resting the batter and cooking over moderate heat yields a lacy, tender galette with a nutty flavor.
Clafoutis
A tender, custardy tart studded with juicy cherries and a lightly sweet, crêpe-like batter. Simple to assemble and baked until puffed and golden, it’s an elegant, unfussy French dessert for brunch or after-dinner sharing.
Pot-au-Feu
A slow-simmered French beef stew that turns humble ingredients into a rich, aromatic broth and fall-apart meat; each bite balances tender beef with mellow root vegetables and a bright parsley finish.