Pan Seared Pork Chop with Thyme Pan Sauce
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
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1 tablespoon olive oil 4 (4-ounce)
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4 boneless center-cut pork chops
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salt
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ground black pepper
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1/4 cup minced shallots
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1/2 cup dry white wine
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1/2 cup chicken stock
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2 fresh thyme sprigs
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butter
TOOLS YOU NEED
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Abbio Sauté Pan
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Tongs
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Knife
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Cutting board
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Wood spoon
PREP
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Season your pork chops generously with salt and pepper and let them come to room temperature before cooking.
RECIPE DIRECTIONS
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Heat an Abbio Sauté Pan over medium-high heat.
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Add oil to the pan.
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Cook 4 minutes; turn and cook an additional 3 minutes or until done. Remove from pan.
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After removing your chops from the pan, add the shallots and cook on medium for about a minute, or until they are softened.
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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.
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Add your chicken broth and bring the sauce to a boil.
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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.
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Spoon over your dish and enjoy.
