Oven-Roasted Pan-Seared Pork Chops with Cilantro-Butter Pan Sauce

I have so many cookbooks and magazines. Like many foodies I love them all and can’t part with any of them so my collection keeps growing! I do have an online source that I turn to quite often. I have an all-access pass to Cook’s Illustrated, Cook’s Country, and America’s Test Kitchen which I turn to again and again, both for entertainment and knowledge. I always have success with their recipes even if I’m making something for the first time. I appreciate how they explain their methods and the science behind the results. Now, my husband loves pork chops and my go to recipe up until this point has been my “Southwestern-style Pork Loin Chops.” However, the chops in that recipe are only 3/4 of an inch. So when I bought 1-inch thick bone-in chops, I was nervous about cooking them through without over cooking them. What did I do? I turned to America’s Test Kitchen and found their recipe for “Pan-Seared Thick-Cut Pork Chops.” Their method of starting them in the oven followed by a quick pan sear worked beautifully. I changed up the pan sauce based on what I had available.

Oven-Roasted Pan-Seared Pork Chops with Cilantro-Butter Pan Sauce
(adapted from Pan-Seared Thick-Cut Pork Chops from America’s Test Kitchen)

4 (1″- 1 1/2″) bone in pork chops
salt
pepper
1/2 of a small to medium onion or 1 large shallot, minced
3/4 cup of chicken broth (I try to use homemade chicken stock when I can)
1 tablespoon of butter (use ghee for strict Whole30 or Paleo compliance)
2 tablespoons of fresh chopped cilantro
olive oil

1. If there is a thin layer of fat along the sides of the chops make a slice through the fat (in a couple of places) from the top of the chop to the bottom in order to keep the chop from buckling. Place the pork chops on a wire rack, salt the top side of the pork chops, and let them stand at room temperature for 30 – 45 minutes.

2. Pat them dry and sprinkle both sides with pepper.

3. Keep the pork chops on the wire rack and place the wire rack on a roasting pan. Place the pork chops in a 275 degree oven for 25 – 30 minutes or until the internal temperature is 120 degrees.

4. Heat about 2 tablespoons of olive oil in a large frying pan until shimmering (you can pan sear the pork chops in 2 batches if necessary).

5. Sear the pork chops 2 minutes on each side to create some flavorful browning.

6. You can also sear the sides for a minute or two.

7. Set the chops aside covering them with foil to keep warm.

8. Pour off some of the olive oil keeping enough for the onions. Add the onions to the pan and stir frequently for 2 minutes.

9. Add the chicken broth to the pan, turn up the heat and scrap up any brown bits incorporating that flavor into the broth.

10. Simmer the pan sauce until it is reduced by about 1/3. Add butter to the sauce.

11. Add cilantro to the sauce.

12. Pour the sauce into a small bowl.  Add the chops back to the pan and pour the sauce over the chops.

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Oven-Roasted Pan-Seared Pork Chops with Cilantro Butter Pan Sauce

March 19, 2014

Servings: 4

Prep: 45 min

Cook: 40 min

Total: 1 hr 25 min

Difficulty: Intermetiate

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Directions

• Step 1 1. If there is a thin layer of fat along the sides of the chops make a slice through the fat (in a couple of places) from the top of the chop to the bottom in order to keep the chop from buckling. Place the pork chops on a wire rack, salt the top side of the pork chops, and let them stand at room temperature for 30 – 45 minutes.
• Step 2 2. Pat them dry and sprinkle both sides with pepper.
• Step 3 3. Keep the pork chops on the wire rack and place the wire rack on a roasting pan. Place the pork chops in a 275 degree oven for 25 – 30 minutes or until the internal temperature is 120 degrees.
• Step 4 4. Heat about 2 tablespoons of olive oil in a large frying pan until shimmering (you can pan sear the pork chops in 2 batches if necessary).
• Step 5 5. Sear the pork chops 2 minutes on each side to create some flavorful browning.
• Step 6 6. You can also sear the sides for a minute or two.
• Step 7 7. Set the chops aside covering them with foil to keep warm.
• Step 8 8. Pour off some of the olive oil keeping enough for the onions. Add the onions to the pan and stir frequently for 2 minutes.
• Step 9 9. Add the chicken broth to the pan, turn up the heat and scrap up any brown bits incorporating that flavor into the broth.
• Step 10 10. Simmer the pan sauce until it is reduced by about 1/3. Add butter to the sauce.
• Step 11 11. Add cilantro to the sauce.
• Step 12 12. Pour the sauce into a small bowl.  Add the chops back to the pan and pour the sauce over the chops.