Here’s a quick and easy method to pan roast pork chops and then make a delicious pan sauce to serve over the chops.
4 pork chops
freshly ground black pepper
1 tablespoon olive oil
1/2 cup dry red wine
1 shallot, minced
2 teaspoons dried bouquet garni
1 cup broth or stock (vegetable, chicken, or beef)
Generously season both sides of the pork chops salt and pepper. Let sit for 4 hours or overnight.
Bring out the chops about 30 minutes before cooking to let them warm up a bit. This helps keep the juicy.
Preheat oven to 350-degrees F.
Pour oil into a large skillet with an ovenproof handle and place over high heat.
Place the chops into the hot pan and sear for about 2 minutes or when the chops are nicely caramelized.
Turn and cook for another 2 minutes.
Place seared chops into preheated oven and cook until internal temperature reads 145ºF for medium (the chops will be slightly pink inside) or longer if you want them well done. The timing will depend on how thick the chops are and if they came directly from the refrigerator (cold) or sat on the counter for a short time (less cold), but figure at a minimum for a thick chop about 10-12 minutes.
Remove chops to a warm serving plate and place hot pan over medium-high heat on the stovetop.
Add the wine, shallot, and herbs to the pan, scraping the bottom of the pan to loosen the fond (browned tidbits left from the caramelized chops). Return the pan to the stovetop over medium heat and cook for 2 minutes. Add the stock, bring to a boil, lower the neat to a gentle simmer and cook for 3 minutes.
Pour over the chops and serve.
Serve with our Mashed Sweet Potatoes with Goat Cheese!
Keywords: pan roast, oven roast, pork chops, pan sauce, red wine pan sauce,