The Secret to Perfect Pan Fried Pork Chops – Ready in 10 Minutes!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth provides flavor without meat.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: none

Dried thyme is more economical and has a longer shelf life.

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken breasts are leaner, while pork loin offers a budget-friendly option.

Welcome to the video, where the creator discusses cooking pork chops.

The creator mentions using pork chops that are about an inch thick.

Season the pork chops with salt and black pepper on one side.

Add paprika, dry thyme, and rosemary to the pork chops, seasoning both sides.

Heat a pan over medium heat and add olive oil.

Once the oil is heated, add the pork chops to the pan.

Cook the pork chops for 4 to 5 minutes on one side until golden brown.

Flip the pork chops and cook for another 4 to 5 minutes on the other side.

Turn the pork chops on their sides to cook the edges for a few minutes.

Check the doneness by pressing down on the pork chops; they should be slightly firm but not hard.

Remove the pork chops from the pan and tent them with foil to keep warm.

In the same pan, check for burnt bits and remove them if necessary.

Add butter to the pan and let it melt.

Add minced garlic to the melted butter and stir to avoid burning.

Incorporate whole grain mustard into the mixture, about 1.5 teaspoons.

Pour in approximately 1/4 cup of chicken stock to create a sauce.

Return the pork chops to the pan to warm them through in the sauce for a couple of minutes.

Serve the pork chops over mashed potatoes with the pan sauce underneath.

Garnish the dish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens