Simple Pork Chops with Pan Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop up a shallot for the sauce.

Heat a large skillet over medium heat for the pork chops.

Add a little olive oil, salt, and black pepper to the pork chops and coat them.

Place the pork chops in the hot pan.

Prepare broccoli by cutting it into florets and slicing the stalk into thin pieces.

Steam the broccoli stalk slices first for about 1 minute before adding the florets.

Turn up the heat on the pork chops to ensure they sear properly without burning the fond.

Check the pork chops for doneness; they should reach 145 degrees Fahrenheit.

Remove the pork chops from the skillet and set them aside to rest.

Melt butter in the same skillet and add the chopped shallots; cook for about 30 seconds until softened.

Deglaze the pan with white wine and scrape up the fond using a wooden spoon, adding water to mellow the sauce.

Cook the deglazing liquid for 2-3 minutes to extract flavors from the shallots.

Slice the rested pork chops off the bone and then into pieces for serving.

Pour the juices from the rested pork chops into the sauce.

Add a little mustard to the sauce for flavor and emulsification.

Stir in cold butter to the sauce off the heat to create a glossy emulsion.

Add fresh thyme and sage to the sauce and taste for seasoning; adjust if necessary.

Serve the sliced pork chops with the sauce poured over them and steamed broccoli on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens