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Herb Pork Chops with Caramelized Shallots

Herb Pork Chops with Caramelized Shallots

I had to adapt this Cooking Light recipe a little bit to suit what I had on hand.  The pork turned out tender, juicy, and so flavorful.  I really loved the herb flavor on the pork and the caramelized shallots added right before serving.  The original recipe said to mix shallots and butter together then add some to the cooked pork by my shallots were much too strong so I caramelized them instead. The pork was a big hit with everyone and we gobbled it right up. I served these chops with some Steamed Artichokes and rice. The meal was a success and paired nicely together.

Herb Pork Chops with Caramelized Shallots

How to Make Herb Pork Chops with Caramelized Shallots

Combine the olive oil, chopped chives, thyme, and parsley together with the minced garlic.  Mix well.  Season each side of the pork chop with sea salt and freshly cracked pepper, to taste.  Next, rub each side of the pork chops evenly with the herb mixture.  Set aside for 20 minutes for the meat to come to room temperature.

Herb Pork Chops with Caramelized Shallots

Preheat the oven to 400 degrees.

Heat an OVENPROOF pan or cast iron skillet 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 edge of the chop. Once it is golden, place the chop down then cook for 3-4 minutes until the chop is golden brown. Flip over and place into the oven to continue cooking for 9-11 minutes or until the pork is cooked through. Remove the pork from the pan and let it rest for at least 5 minutes.

Heat the same skillet over medium heat.  Add the butter, lemon zest, and shallots.  Cook, stirring often, and making sure to scrape up the browned bits from the bottom of the pan, for 5-7 minutes or until caramelized.  Serve a bit of shallot on each pork chop before serving.  Enjoy.

Herb Pork Chops with Caramelized Shallots

 

Herb Pork Chops with Caramelized Shallots

Herb Pork Chops with Caramelized Shallots

Cook Time: 15 minutes
Servings: 2 -4

Ingredients

  • 1 tbsp olive oil
  • 1 tsp fresh chives chopped
  • 1 tsp fresh thyme chopped
  • 1 tsp fresh parsley chopped
  • 3 cloves of garlic minced
  • 2 bone-in pork chops
  • Sea salt and freshly cracked pepper to taste
  • 1 tbsp butter
  • 1 small shallot minced
  • ¼ tsp grated lemon zest

Instructions

  • Combine the olive oil, chopped chives, thyme, and parsley together with the minced garlic. Mix well. Season each side of the pork chop with sea salt and freshly cracked pepper, to taste. Next, rub each side of the pork chops evenly with the herb mixture. Set aside for 15 minutes for the meat to come to room temperature.
  • Preheat the oven to 400 degrees.
  • Heat an OVENPROOF pan or cast iron skillet 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 edge of the chop. Once it is golden, place the chop down then cook for 3-4 minutes until the chop is golden brown. Flip over and place into the oven to continue cooking for 9-11 minutes or until the pork is cooked through. Remove the pork from the pan and let it rest for at least 5 minutes.
  • Heat the same skillet over medium heat. Add the butter, lemon zest, and shallots. Cook, stirring often, and making sure to scrape up the browned bits from the bottom of the pan, for 5-7 minutes or until caramelized. Serve a bit of shallot on each pork chop before serving. Enjoy.
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16 Comments

  1. These pork chops look ridiculously flavorful! I don’t make pork enough and need to add this to my weekly menu!

  2. I don’t understand why you say to preheat the oven.

    1. Josie,

      If you read through the recipe, you will see that you finish cooking the pork in the oven, which is why you would preheat it.

      Pam

  3. when i look at a chop like that, i always think ‘there’s no way i can eat it all’, but then i do. sounds delicious!

  4. I know I would love the caramelized shallots in this. such a perfect finishing touch to the pork!

  5. Kim in MD says:

    This recipe looks amazing. I can’t wait to make this!

  6. Hi, I hope I don’t seem daft, but I was wondering about cross-contamination since the pork chop was NOT thoroughly cooked before placing the shallot mixture into the pan.
    I saw another delicious recipe similar to this one, but it involved chicken. I’m super tense about cross-contamination. So naturally, I had my reservations about that recipe as well. Please clarify. Thanks.

    1. Elle,

      You cook the sauce for 6-7 minutes which will kill off any of the bacteria. If it worries you too much, just simply set aside some of the marinade for a sauce before you place the pork in the remaining marinade.

      Cheers,
      Pam

  7. Pam this was absolutely delicious. My whole family loved it – with potato wedges and brussels sprouts on the site. I would suggest you add a “Cast Iron Skillet” category to the recipe, because it was ideal to cook in our big skillet.