Thick-Cut Pork Chops with Herb-Butter Pan Sauce uses double thick pork chops, a low heat oven to start, and a stainless steel pan to finish. Up to this point, my go to recipe for pork chops has been my Southwestern-Style Pork Loin Chops. However, thick-cut chops—meaning one-inch thick or more—requires a different method called a reverse sear. That means starting the chops in a low oven then searing them in a hot pan to brown on both sides. The result is a pork chop cooked through to the correct temperature, perfectly juicy, and not dried out.
Key Takeaways to Cooking Thick-Cut Pork Chops with a Pan Sauce
- Generously salt thick-cut pork chops, two (1″- 1 1/2″) bone-in pork chops, and let them sit at room temperature for 30 minutes.
- Oven roast chops at low temperature 275 degrees until internal temperature is 120 degrees. (Check at 20 minutes, 30 minutes, or more if needed.)
- Sear chops in a stainless steel pan on high heat, three minutes per side, plus two minutes on fatty fat cap ends.
- Cut 1 large shallot or 1/2 of a small to medium onion in a small mince
- Use 3/4 cup of broth (I try to use homemade chicken stock when I can)
- Set aside 1 tablespoon of butter
- Chop 2 tablespoons of fresh chopped cilantro
- Squeeze the juice of one lime juice to drizzle, optional
Step-by-Step Instructions (with Images) for Cooking Thick-Cut Pork Chops
Preheat oven to 275F. If there is a thin layer of fat along the sides of the chops make a few slices about an inch apart through the fat without cutting the meat. Do this (in a couple of places about an inch apart) 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 minutes. Then, pat them dry and sprinkle with pepper. Next, place the bone-in pork chops in a 275 degree oven for 25-30 minutes or until the internal temperature is 120 degrees.
Heat stainless steel pan until it’s mercury ball stage then add about 2 tablespoons of olive oil the chops pepper side down. Sear pork chops about 3 minutes on side one.
Flip to reveal all the browning on side one and sear the other side for another 3 minutes. Using tongs to hold the chops still, sear the fat cap sides for a couple minutes to caramelize and render the fat.
Set the chops aside covering them with foil to keep warm. Pour off some of the rendered fat and olive oil keeping enough (about 1 Tablespoon) for the shallots. Saute shallots for 2 minutes, then add broth, and reduce it by half. Stir in the butter. Simmer the pan sauce until it is reduced again by about 1/3. Add minced cilantro to finish the sauce. T
Pour sauce over the chops to serve.
I learned this cooking method from America’s Test Kitchen (recipe adapted from Pan-Seared Thick-Cut Pork Chops from America’s Test Kitchen)
How to Cook Thick-Cut Pork Chops with Pan Sauce
Ingredients
- 2 bone-in pork chops 1 1/2 inch thick
- salt
- fresh cracked pepper
- 1 large shallot finely minced
- 3/4 cup chicken stock (preferably homemade)
- 1 tablespoon butter
- 2 tablespoons cilantro chopped fresh
Instructions
- Preheat oven to 275F. If there is a thin layer of fat along the sides of the chops make a few slices about an inch apart through the fat without cutting the meat. Do this (in a couple of places about an inch apart) 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 minutes. Then, pat them dry and sprinkle with pepper. Next, place the bone-in pork chops in a 275 degree oven for 25-30 minutes or until the internal temperature is 120 degrees. (I use a digital thermometer)
- Heat stainless steel pan until it's mercury ball stage then add about 2 tablespoons of olive oil the chops pepper side down. Sear pork chops about 3 minutes on side one.
- Flip to reveal all the browning on side one and sear the other side for another 3 minutes. Using tongs to hold the chops still, sear the fat cap sides for a couple minutes to caramelize and render the fat.
- Set the chops aside covering them with foil to keep warm. Pour off some of the rendered fat and olive oil keeping enough (about 1 tablespoon) for the shallots. Saute shallots for 2 minutes, then add stock, and reduce it by half. Stir in the butter. Simmer the pan sauce until it is reduced again by about 1/3. Add minced cilantro to finish the sauce. Adjust salt and acid to taste.
- Pour sauce over the chops to serve.
Looks pretty tasty Michele!
It is. Thanks!!!
very nice!