Pan Seared Pork Loin Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

apple cider

🥗Healthier: apple juice

💰Cheaper: white vinegar

Apple juice provides sweetness without the fermentation.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

Put a quart of water in a pot and bring it to a simmer.

Add salt, sugar, and Worcestershire sauce to the water.

Stir in fresh herbs (sage, thyme, rosemary) and let it simmer until melted.

Add ice to cool down the brining liquid.

Submerge the pork loin in the brine and refrigerate overnight.

Chop shallots, parsley, and scallions for prep.

Remove the pork from the brine and dry it.

Cut the pork into one-inch thick chops and season with black pepper and kosher salt.

Preheat a cast iron pan and add olive oil until smoking.

Sear the pork chops without turning until the bottom edges turn brown, then flip them to sear the other side.

Remove the pork chops from the pan and place them in a preheated 400°F oven for a few minutes.

In the same pan, add shallots and scallions and cook until translucent and brown.

Add rosemary and butter to the pan and baste the pork chops with the melted butter.

Add chicken broth to the pan and reduce by half.

Stir in heavy cream and Dijon mustard, whisking until smooth.

Finish the sauce with a splash of Worcestershire sauce and butter to thicken it up.

Serve the pork chops with the sauce over them and mashed potatoes and asparagus on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens