Thick Cut Pork Chops with Herb Garlic Pan Sauce
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.
How to Make Thick Cut Pork Chops with Herb Garlic Pan Sauce
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.
Lagostina Risotto Pot Giveaway:
The winner of the amazing Lagostina Risotto Pot is comment number 70!!
Kathy B — December 10, 2015 @ 7:17 am
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Congratulations Kathy B.! You have won the Lagostina Risotto Pot. Please e-mail me at [email protected] with your mailing address so Lagostina can mail you your new Risotto Pot! I hope you will love it as much as I do!!!
Thanks again Lagostina for being so generous!
The pork chop looks so juicy and tender!
I really like pan fried chops and yours look delicious, especially with the pan sauce.
Great food! Look so tender, and with a lot of flavour!
I always start my pork chops on the stove and finish them in the oven, too. Best way to cook them. Well, actually the bet way is with this pan sauce — really good stuff! Thanks.
I would serve it with some nice green salad and grilled potatoes. Mniam mniam, real mniam!
I am always looking for good ways to make pork chops and this one looks like a winner.
Look delicious Pam!
I love using fresh thyme in a pan sauce Pam 🙂
great herbs! if a pork chop isn’t thick-cut, i don’t bother with it! 🙂
What a coincidence…. that I received this recipe in my ‘in-box’ this morning. Coincidently, I just happened to be thawing out a pkg. of 4 beautiful thick boneless pork chops for tonight. Now, let me get this straight….am I supposed to hold each pork chop in my kitchen tongs….while searing them all around and turning turning them as I go along (in order to sear the sides on all 4 chops)? I noticed that you used a non-stick pan, but I plan to use my very old and well-seasoned cast iron skillet. Since I’m able to get my cast iron skillet up to a much hotter temperature than a non-stick pan, I won’t bother to sear off the edges of each individual pork chop. I’m sure they’ll cook just fine in my iron skillet. The sauce sounds incredible, so I’m now looking forward to tonight’s meal. Thanks for another very nice recipe.
I love this one, Pam. Pinned it to try when I don’t feel like cooking outside. Hope you all have a wonderful holiday! Peas on Earth and all 😉