How to Cook Thick-Cut Pork Chops with Pan Sauce
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.
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.