Email to Cat      

Weeknight Pork Chops

Source of Recipe


Internet






List of Ingredients



• 4 medium boneless loin pork chops
  
• 1 clove garlic, cut in half
  
• 1/2 tsp sea salt or kosher salt
  
• 1/2 tsp freshly ground black pepper
  
• 1 Tbsp plus 2 tsp butter, divided
  
• 1 Tbsp olive oil
  
• 3/4 cup high-quality chicken broth
  
• 2 sprigs thyme
  
• 1 clove garlic, crushed
  
• 2 Tbsp chopped parsley or chervil
  






Instructions



1. Pat any excess moisture from the surface of the pork chops. Rub both sides of the chops with the cut garlic. Season both sides with salt and pepper.
   
   
2. Heat 1 tablespoon butter and oil in a large, heavy skillet over medium-high heat. Add the pork chops and sear 3 to 4 minutes per side, until browned. Remove pork chops to a plate and cover with foil to keep warm. Pour off excess fat. Add chicken broth, stirring to scrape up any browned bits from bottom of pan. Add thyme and crushed garlic clove. Bring sauce to a simmer, and cook until reduced to 1/2 cup, about 2 minutes. Add chops back to the pan, and cook 1 to 2 minutes to finish cooking. Remove chops from the skillet.
   
   
3. Remove garlic and thyme. Add 2 teaspoons butter, tilting the pan and swirling the butter until the sauce is slightly thickened. Spoon sauce over chops. Sprinkle with parsley or chervil, and serve.
   
   Makes 4 servings.