2 easy and effortless ways to prepare the most succulent pork chops at home
No more overcooked dried pork chops, people are gonna love it
1st method: Good sear on stovetop and finish in the oven
2nd method: Pan-fried in butter with medium-low heat, "Maman Blanc"
A good glass of wine is all you need and deserve on a hectic weeknight
Chardonnay and Sauvignon Blanc are the ideal white wines for this pork chop dish
even if it is serving with a creamy mustard sauce
Light to Medium bodied reds work well with the mild flavour pork chops
such as Pinot Noir, Garnacha
INGREDIENTS
2 - 4 Pork chops (1 inch thick)
2 tbsp Butter
1 tbsp oil (Grapeseed/ Canola/ Olive oil)
Salt & Pepper
Optional:
2 Garlic cloves (skin on, lightly crushed)
Few sprigs of thyme
HOW TO MAKE THESE RECIPES
Oven Roasted Pork Chops
1. Preheat oven to 160°C. Remove the pork chops from the fridge and allow it to rest in room temperature for 10 minutes. Season the pork chops with salt & pepper.
2. Place a large ovenproof skillet on medium high heat until smoking hot. Add oil into the smoking hot pan and give a good sear to the pork chops.
3. Sear 1 minute on each side, include the fat side, 3 minutes in total. Add butter, garlic cloves and thymes while searing the meat.
4. Transfer the skillet into the oven and roast for 8-10 minutes depending on the thickness of the pork chops; Or the internal temperature of the meat reaches 62°C. Remove from the oven.
5. Transfer the pork chops to a warm plate and let them rest for 5 minutes before serving.
Pork Chop "Maman Blanc"
1. Remove the pork chops from the fridge and allow it to rest in room temperature for 10 minutes; Season the pork chops with salt & pepper.
2. Place a large frying pan on medium heat, add butter and heat until foaming but without burning it.
3. Lay the pork chops in the foaming butter and lower the heat to medium-low; Add garlic cloves and thymes. Cook for 6 - 8 minutes on each side depending on the thickness of the pork chops; Or the internal temperature of the meat reaches 62°C for medium.
4. Remove from pan and let it rest for 5 minutes.
Sauces, 2 Ways
1. Deglaze the chop pan with 100ml of water/ white wine and scrape the bottom of the pan with a spatular or wooden spoon; this gives colour and flavour to the sauce. Continue to heat for a minute or two to thicken the sauce.
2. Drain off excess oil, garlic cloves and thymes from the chop pan. Add minced garlic and shallot, fry over medium-high heat until soften. Add white wine/ apple cider, reduced; Add chicken stock and reduce by half. Finally whisk in cream, the resting juices and Dijon/whole grain mustard; simmer for a bit to thicken the sauce.