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Recipes 

Pan Seared Pork Chop with Thyme Pan Sauce

Marc Coffey

Pan Seared Pork Chop with Thyme Pan Sauce

A well cooked pork chop is great. A well cooked pork chop with a great sauce is even better.

INGREDIENTS

  • 1 tablespoon olive oil 4 (4-ounce)

  • 4 boneless center-cut pork chops

  • salt

  • ground black pepper

  • 1/4 cup minced shallots

  • 1/2 cup dry white wine

  • 1/2 cup chicken stock

  • 2 fresh thyme sprigs

  • butter

TOOLS YOU NEED

PREP

  • Season your pork chops generously with salt and pepper and let them come to room temperature before cooking.

RECIPE DIRECTIONS

  1. Heat an  Abbio Sauté Pan over medium-high heat.

  2. Add oil to the pan. 

  3. Cook 4 minutes; turn and cook an additional 3 minutes or until done. Remove from pan.

  4. After removing your chops from the pan, add the shallots and cook on medium for about a minute, or until they are softened.

  5. Add your white wine, and use a wood spoon or hard spatula to remove any stuck bits from the surface of the pan – this is called deglazing.

  6. Add your chicken broth and bring the sauce to a boil.

  7. After about five minutes, or when your sauce has reduced by about a third, remove from heat, stir in butter, and add salt and pepper to taste.

  8. Spoon over your dish and enjoy.