Pan-Seared Pork Chop with Pan Sauce
Pan-Seared Pork Chop with Pan Sauce
Ingredients
For the Pork Chops
- 4 bone-in pork chops, thick-cut, at least 2 fingers thick
- 1 tablespoon kosher salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons high smoke point oil, such as grapeseed, canola, or avocado oil
For the Pan Sauce
- 1/2 cup Chardonnay, or other dry white wine
- 1/2 cup chicken stock
- 1 tablespoon white balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon whole-grain mustard
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons cold unsalted butter, cut into 2 pieces
Instructions
- 1
Prepare the pork chops: If not already done by the butcher, pat the pork chops very dry with paper towels. For an even drier surface, you can leave them uncovered in the refrigerator for 1-2 hours prior to cooking. Just before cooking, season both sides of each pork chop generously with kosher salt and black pepper.
⏱️ 5 min
- 2
Heat the pan: Place a heavy-bottomed stainless steel pan over maximum heat. Allow the pan to heat for 2-3 minutes until it is very hot. You should see a slight shimmer or wisps of smoke.
⏱️ 3 min
- 3
Sear the pork chops: Add the high smoke point oil to the hot pan. Carefully place the seasoned pork chops into the hot oil. Immediately press down firmly on each pork chop with your hand or a spatula to ensure full contact with the pan. Sear for 2-3 minutes until a deep golden-brown crust forms.
⏱️ 3 min
- 4
Flip and continue searing: Flip the pork chops and press down again. Continue flipping the pork chops every 30-60 seconds, searing each side until a consistent deep golden crust develops and the internal temperature reaches 140-145°F (60-63°C) for a rosy pink interior. This typically takes 8-12 minutes total, depending on thickness.
⏱️ 10 min
- 5
Rest the pork: Once cooked, remove the pork chops from the pan and transfer them to a cutting board or plate. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful chop.
⏱️ 2 min
- 6
Deglaze the pan: While the pork chops are resting, place the same pan (still hot) back on medium-high heat. Pour in the Chardonnay to deglaze, scraping up all the browned bits (fond) from the bottom of the pan with a wooden spoon or spatula. Let the wine reduce by about half, about 1-2 minutes.
⏱️ 2 min
- 7
Build the pan sauce: Add the chicken stock, white balsamic vinegar, Worcestershire sauce, whole-grain mustard, salt, and pepper to the pan. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly and flavors to meld.
⏱️ 3 min
- 8
Finish the sauce: Remove the pan from the heat. Whisk in the cold butter, one piece at a time, until it is fully incorporated and the sauce emulsifies, becoming glossy and slightly thickened.
⏱️ 2 min
- 9
Serve: Slice the rested pork chops away from the bone, then slice the meat into even, thick pieces. Arrange the sliced pork on serving plates and generously spoon the warm pan sauce over the top.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Pork Chop with Pan Sauce
Ingredients
For the Pork Chops
- 4 bone-in pork chops, thick-cut, at least 2 fingers thick
- 1 tablespoon kosher salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons high smoke point oil, such as grapeseed, canola, or avocado oil
For the Pan Sauce
- 1/2 cup Chardonnay, or other dry white wine
- 1/2 cup chicken stock
- 1 tablespoon white balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon whole-grain mustard
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons cold unsalted butter, cut into 2 pieces
Instructions
- 1
Prepare the pork chops: If not already done by the butcher, pat the pork chops very dry with paper towels. For an even drier surface, you can leave them uncovered in the refrigerator for 1-2 hours prior to cooking. Just before cooking, season both sides of each pork chop generously with kosher salt and black pepper.
⏱️ 5 min - 2
Heat the pan: Place a heavy-bottomed stainless steel pan over maximum heat. Allow the pan to heat for 2-3 minutes until it is very hot. You should see a slight shimmer or wisps of smoke.
⏱️ 3 min - 3
Sear the pork chops: Add the high smoke point oil to the hot pan. Carefully place the seasoned pork chops into the hot oil. Immediately press down firmly on each pork chop with your hand or a spatula to ensure full contact with the pan. Sear for 2-3 minutes until a deep golden-brown crust forms.
⏱️ 3 min - 4
Flip and continue searing: Flip the pork chops and press down again. Continue flipping the pork chops every 30-60 seconds, searing each side until a consistent deep golden crust develops and the internal temperature reaches 140-145°F (60-63°C) for a rosy pink interior. This typically takes 8-12 minutes total, depending on thickness.
⏱️ 10 min - 5
Rest the pork: Once cooked, remove the pork chops from the pan and transfer them to a cutting board or plate. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful chop.
⏱️ 2 min - 6
Deglaze the pan: While the pork chops are resting, place the same pan (still hot) back on medium-high heat. Pour in the Chardonnay to deglaze, scraping up all the browned bits (fond) from the bottom of the pan with a wooden spoon or spatula. Let the wine reduce by about half, about 1-2 minutes.
⏱️ 2 min - 7
Build the pan sauce: Add the chicken stock, white balsamic vinegar, Worcestershire sauce, whole-grain mustard, salt, and pepper to the pan. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly and flavors to meld.
⏱️ 3 min - 8
Finish the sauce: Remove the pan from the heat. Whisk in the cold butter, one piece at a time, until it is fully incorporated and the sauce emulsifies, becoming glossy and slightly thickened.
⏱️ 2 min - 9
Serve: Slice the rested pork chops away from the bone, then slice the meat into even, thick pieces. Arrange the sliced pork on serving plates and generously spoon the warm pan sauce over the top.
⏱️ 5 min