Melt-in-Your-Mouth Pork Chops
These pork chops are a cozy favorite that are quick to prepare and full of flavor, perfect for family dinners or special occasions.
Ingredients
Main ingredients
- 4 pieces bone-in pork chops, about 1 to 1 1/4 inches thick Bone-in keeps them juicier; boneless can be used if preferred.
- 2 tablespoons olive oil Swap for avocado oil for a neutral taste.
- 3 tablespoons unsalted butter Use ghee for lactose-sensitive eaters.
- 4 cloves garlic, smashed Fresh garlic for depth; garlic powder in a pinch.
- 1 small shallot, finely chopped Substitute half a small yellow onion if needed.
- 1/2 cup dry white wine or low-sodium chicken broth Choose broth for a nonalcoholic, healthy option.
- 3/4 cup chicken broth Use low-sodium to control salt.
- 1/4 cup heavy cream or 1/2 cup Greek yogurt Greek yogurt makes it a lighter, tangy option.
- 1 teaspoon Dijon mustard For subtle tang.
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried Fresh herbs brighten the sauce.
Instructions
Preparation
- Pat the pork chops dry and season both sides generously with salt and pepper. For juiciest results, let them sit at room temperature for 15 minutes.
- Heat a large skillet over medium-high heat and add the olive oil. When it shimmers, add the pork chops and sear without moving for 3 to 4 minutes until a deep golden crust forms.
- Flip and sear the other side for another 3 to 4 minutes. (If chops are thicker, reduce heat and cook a bit longer.)
- Remove the chops to a plate and tent loosely with foil to rest.
Sauce Preparation
- Lower the heat to medium and add butter to the same skillet. When it foams, add the smashed garlic and shallot. Sauté for about 1 to 2 minutes.
- Carefully pour in the white wine or 1/2 cup broth to deglaze the pan, scraping up browned bits. Let it reduce by half—about 2 to 3 minutes.
- Add the remaining chicken broth, Dijon mustard, and cream or Greek yogurt, stirring until smooth. Simmer gently until the sauce thickens slightly.
- Taste and adjust seasoning.
Finishing Touches
- Return the pork chops to the skillet for 1 to 2 minutes to rewarm and finish cooking through.
- Spoon sauce over the chops and sprinkle with thyme before serving.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. To freeze, cool completely, wrap tightly, and freeze for up to 3 months. Reheat gently on the stovetop. Brine chops in 1 tablespoon salt per cup of water for 30 minutes for extra tenderness.