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Perfect Pan Cooked Pork Chops

Succulent pork chop served with a sauce made from the pan juices. Serve with a baked potato, mash, rice or pasta.

If you don’t have the spice ingredients, add whatever flavours that you enjoy. It will work just as well using only flour, salt and pepper.

4 pork chops (about 3 cm thick)

1 tbsp olive oil

Rub

1 tbsp flour

1 tsp kashmiri chilli powder

1/2 tsp paprika

1/2 tsp ground cumin

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp ground black pepper

Pan Sauce

splash of oil

2 banana shallots, very finely diced

1 tsp thyme leaves

100 ml white wine

250 ml chicken stock

25 g butter, chilled and cubed

parsley to garnish

Trim off some of the fat if it’s too thick and cut out the bones that may be in the chops.  Generously season the pork chops with salt on both sides and leave to come to room temperature for 30 minutes.

Mix the rub ingredients together. pat the meat dry and massage the rub all over the chops. Using a frying pan that has a lid, heat the oil over a medium high heat, add the pork and cook for 3 minutes, Turn the chops over, allow the other side to cook for one minutes then turn the heat to low, cover the frying pan and cook for 4-6 minutes. If you are using very thick chops, check the internal temperature is 72c. Transfer to a plate, cover with foil and leave to rest while you make the sauce.

Add a splash of olive oil to he pan and over a medium heat cook the shallots and thyme for a few minuets until soft, turn the heat to high and pour in the wine and allow to bubble and reduce to a syrup consistency, scraping off any bits stuck to the pan. Pour in the chicken stock and reduce again. Remove from the heat, whisk the cold butter into the sauce. Taste and adjust seasoning.

Add the pork chops back to the pan and coat with sauce, sprinkle with parsley and serve.

Perfect pan cooked pork chops

Perfect Pan Cooked Pork Chops

Jules
Succulent pork chop served with a sauce made from the pan juices. Serve with a baked potato, mash, rice or pasta.
If you don't have the spice ingredients, add whatever flavours that you enjoy. It will work just as well using only flour, salt and pepper.
No ratings yet
Prep Time 5 mins
Cook Time 10 mins
resting 35 mins
Course Main Course
Servings 4 people
Calories 306 kcal

Ingredients
  

  • 4 pork chops (3cm thick)
  • 1 tbsp olive oil

Rub

  • 1 tbsp flour
  • 1 tsp kashmiri or mild chilli powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper

Pan Sauce

  • splash olive oil
  • 2 banana shallots finely diced
  • 1 tsp thyme leaves
  • 100 ml white wine
  • 250 ml chicken stock
  • 25 g butter chilled and cut into cubes
  • parsley to garnish

Instructions
 

  • Trim off some of the fat if it's too thick and cut out the bones that may be in the chops.  Generously season the pork chops with salt on both sides and leave to come to room temperature for 30 minutes.
  • Mix the rub ingredients together. pat the meat dry and massage the rub all over the chops.
    Seasoning pork chops
  • Using a frying pan that has a lid, heat the oil over a medium high heat, add the pork and cook for 3 minutes, Turn the chops over, allow the other side to cook for one minutes then turn the heat to low, cover the frying pan and cook for 4-6 minutes. If you are using very thick chops, check the internal temperature is 72c. Transfer to a plate, cover with foil and leave to rest while you make the sauce.
    pork chops frying in the pan
  • Add a splash of olive oil to he pan and over a medium heat cook the shallots and thyme for a few minuets until soft, turn the heat to high and pour in the wine and allow to bubble and reduce to a syrup consistency, scraping off any bits stuck to the pan. Pour in the chicken stock and reduce again. Remove from the heat, whisk the cold butter into the sauce. Taste and adjust seasoning.
  • Add the pork chops back to the pan and coat with sauce, sprinkle with parsley and serve.

Nutrition

Sodium: 164mgCalcium: 32mgVitamin C: 3mgVitamin A: 66IUSugar: 3gFiber: 1gPotassium: 655mgCholesterol: 92mgCalories: 306kcalTrans Fat: 1gMonounsaturated Fat: 7gPolyunsaturated Fat: 2gSaturated Fat: 4gFat: 14gProtein: 31gCarbohydrates: 8gIron: 1mg
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