Pan Seared Pork Chops with Creamy Garlic Butter Pan Sauce
Juicy pan seared pork chops with a golden crust and garlic butter sauce. Easy, foolproof method for tender, flavorful chops every time.
Equipment
- 12-inch cast iron skillet (or large stainless steel cast iron skillet)
Ingredients
- 4 Bone-in Pork Chops, (about 1 inch thick)
- Salt and Black Pepper, (to taste)
- 2 tsp Italian Seasoning
- 2 tbsp Vegetable Oil, (any high smoke point oil)
- 3 tbsp Salted Butter
- 1 Sprig Fresh Rosemary
- 1 clove Garlic
Creamy Garlic Butter Sauce
- 3 tbsp Salted Butter
- 4 cloves Garlic, (diced)
- 2 tbsp All Purpose Flour , (use cornstarch if gluten free)
- 1 Sprig Rosemary, (diced)
- 1/2 cup Heavy Cream
- 1/2 cup Chicken Broth
- 1 tbsp Dijon Mustard
- Salt and Black Pepper, (to taste)
Instructions
- Take the pork chops out of the refrigerator and let them come to room temperature - this ensures the best sear. Pat pork chops dry with a paper towel and season generously with salt, black pepper, and Italian seasoning on both sides. 4 Bone-in Pork Chops Salt and Black Pepper 2 tsp Italian Seasoning
- Use a sharp knife to make 3-4 small slits into the fat side of the pork chops, this prevents them from curling up while searing in the pan.
- Add a large skillet to the stove over medium-high heat. Let the pan warm for at least 5 minutes, until the pan begins to become a little smoky. Add vegetable oil and add pork chops to the pan. Let them sear for 4-5 minutes (for 1 inch thick pork chops), do not move them until you're ready to flip. Flip and continue to cook for 3-4 minutes, then sear on the fat side for about 1 minute, until it becomes lightly browned. 2 tbsp Vegetable Oil
- Remove the chops from the pan briefly, and use a paper towel to remove the grease. Add butter to the pan. Once melted, add garlic clove and sprig of rosemary. Place the pork chops back into the pan and use a spoon to baste the melted butter all over the pork chops for about 2 minutes, until a meat thermometer reads about 135 degrees F when inserted into the thickest part of the meat. 3 tbsp Salted Butter 1 Sprig Fresh Rosemary 1 clove Garlic
- Place back onto a plate and cover with foil and let them rest (the temperature will raise as they rest, ensuring they're fully cooked and safe to eat at 145 degrees F).
- Wipe out the excess oil in the pan again, don't worry about the browned bits on the pan, just remove the oil. This will allow the sauce to taste cleaner.
- Reduce stove to medium heat and add butter and garlic. Cook for 2-3 minutes, then add diced rosemary and flour and cook until it thickens, about another 2 minutes (this also cooks off the raw flour taste). Add the heavy cream and chicken broth and stir together. Cook until slightly thickened, about 4-5 minutes, then remove from heat and stir in dijon mustard. Taste for salt and black pepper and adjust as needed. Pour over the pork chops just before serving. 2 tbsp All Purpose Flour 3 tbsp Salted Butter 4 cloves Garlic 1 Sprig Rosemary 2 tbsp All Purpose Flour 1/2 cup Heavy Cream 1/2 cup Chicken Broth 1 tbsp Dijon Mustard Salt and Black Pepper
Nutrition
Calories: 625kcal, Carbohydrates: 6g, Protein: 52g, Fat: 43g, Saturated Fat: 21g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 235mg, Sodium: 425mg, Potassium: 894mg, Fiber: 1g, Sugar: 1g, Vitamin A: 984IU, Vitamin C: 1mg, Calcium: 93mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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