Thick-Cut Pork Chops with Herb Garlic Pan Sauce
Servings 4
Equipment
- Ovenproof Large Cast Iron Skillet
Ingredients
- 1 tbsp olive oil
- 4 thick-cut boneless pork chops
- Garlic powder to taste
- Sea salt and freshly cracked pepper to taste
- 2 tsp shallot finely diced
- 2 cloves of garlic minced
- 1 cup chicken broth
- 1 tsp fresh tarragon chopped
- 1 tsp fresh oregano chopped
- 1 tsp fresh thyme leaves
- 1 tbsp butter
Instructions
- 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 OVENPROOF cast-iron skillet over medium-high heat, then coat with olive oil cooking spray.
- Once the pan is HOT, add the pork chops on their thin sides and render down the fatty edges of the chops. Once the edges are golden, place the chops down on a flat side, cook for 3-4 minutes until the pork chops are golden brown.
- Flip them over and place the OVENPROOF cast-iron skillet into the oven to continue cooking for 10-12 minutes, or until the pork chops are cooked through.
- Remove the pork chops from the cast-iron skillet and let them rest for at least 5 minutes.
- Heat the same cast-iron skillet over medium heat, adding olive oil if needed. Add the shallots and garlic, then cook, stirring often and scraping up the browned bits from the bottom of the cast-iron skillet, for 1 minute.
- Add chicken broth and chopped fresh herbs to the cast-iron skillet, 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 cast-iron skillet with their juices and coat them with the sauce.
- Serve chops whole or sliced with sauce drizzled on top. Enjoy.