Pork chops with pan sauce. Sprinkle both sides heavily with kosher salt and freshly ground black pepper. Press or rub the seasonings into the meat on both sides. Add the olive oil and butter to the pan and set over medium high heat until the oil shimmers.

Pork chops with pan sauce Flip the pork chops over, reduce the heat to low, and cover the pan. Pork Chops with Honey-Garlic Sauce Tips How do you make pork soft and tender? For the most tender pork chops, use a thick, bone-in cut. You can cook Pork chops with pan sauce using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Pork chops with pan sauce

  1. Prepare 75 ml of maple syrup.
  2. It’s 150 ml of apple cider vinegar.
  3. Prepare 2 of rib end pork chops, about 3/4 in thick.
  4. It’s 1 of small shallot, finely chopped.
  5. Prepare 1/4 cup of unsweetened apple juice.
  6. You need of Unsalted butter.

How do you keep pork chops from drying out? To keep pork chops from drying out, be careful not to overcook them. They cook quickly so keep a thermometer handy and remove from the pan when the temperature. Add in the butter and stir while it melts then place the pork chops back into the sauce and remove from the heat.

Pork chops with pan sauce step by step

  1. Add the maple syrup to a small pot and put it on medium-low heat. Bring it up until you can just see the first tiny bubbles forming beneath the surface (about 10 minutes) and add the cider vinegar. Swirl the pot occasionally while the liquid reduces slightly (don't stir)..
  2. While you wait for the sauce to reduce, put a medium pan on medium-high heat. Add a splash of veg oil and a small knob of butter. Season the chops with salt and pepper and add them to the pan. Sear the chops for 4 minutes then flip. Sear another 3 to 4 minutes on the other side, using a spoon to baste the chops with the frying oil. When they're done, remove the chops to a plate to rest. Turn the pan down to low and remove any excess oil..
  3. Add a knob of butter to the pan and toss in the shallots. Sweat them for about 1 minute then pour in the the maple/vinegar reduction. Immediately add the apple juice. Use a wooden spoon to scrape any caramelized bits from the bottom of the pan. Let bubble away for 1 to 2 minutes until reduced to a thin syrup (it'll thicken more as it cools). Whisk in another knob of butter as well as a pinch of salt and several course grinds of black pepper, then serve with the chops..

Serve with a spoon of sauce and a sprinkle of fresh parsley over each chop. Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to. Deliciously Easy Pork Chops with Creamy Garlic Herb Mushroom Sauce is a super easy dinner recipe! Perfect for any night of the week.

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