Pan-Seared Pork Chops | Kitchen Serious

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and lower in saturated fat.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is a lower-calorie option.

Brine the pork chops in 4 cups of water, 4 tablespoons of salt, and 2 tablespoons of sugar for 3 hours.

After brining, pat the pork chops dry.

Prepare a dredge mixture with 1/2 cup of flour, 1/2 cup of cornstarch, 1 tablespoon of garlic onion powder blend, 1 teaspoon of paprika, a dash of cayenne, and a dash of cinnamon.

Preheat a stainless steel or cast iron pan until the oil runs like water but is not smoking.

Dredge the pork chops in the mixture and place them in the hot pan.

Leave the pork chops alone until they release on their own and flip them once they have a golden brown sear.

If the pork chops are thick cut, transfer them to a 400°F oven after flipping to reach an internal temperature of 140 to 145°F.

While the pork chops rest, make a brandy caper sauce in the same pan by adding a pad of butter, 1/4 cup of chopped shallot, fresh thyme, and 1 tablespoon of capers.

Once the shallots soften, add a shot or two of brandy and cook off for around a minute.

Add 3/4 cup of heavy cream and a touch of Dijon mustard to the pan, then simmer and reduce until the sauce can coat the back of a spoon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens