How to Cook the Juiciest Pork Chops
If you’ve ever wondered how to cook pork chops, this recipe holds the key. We finish off these juicy pork chops with a sauce that builds its flavor from the drippings left in the pan for a quick and fulfilling dinner perfect for busy weeknights.
:max_bytes(150000):strip_icc()/EWL-SEO-62-How-To-Cook-The-Juciest-Pork-Chops-HERO-9113-c00738fb52434268872d888479ebd4a1.jpg)
- Prep time
- 9 min
- Cook time
- 21 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 (8-ounce) boneless pork chops (1- to 1¼-inch thick)
- 3/4 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoons canola oil
- 2 tablespoons finely chopped shallot
- 1 tablespoon finely chopped garlic
- 1 cup lower-sodium chicken broth
- 1 teaspoon sherry vinegar
- 2 teaspoons finely chopped fresh parsley, plus more for garnish
- 3 tablespoons cold unsalted butter, cubed
Instructions
- 1
Use a small, sharp knife to make crosswise cuts into fat on pork chops at 1/2- to 1-inch intervals without slicing into the meat.
- 2
Pat the chops dry; sprinkle with poultry seasoning, salt and pepper. Heat oil in a medium skillet over medium-high heat until shimmering. Add the chops to the pan in a single layer; cook, pressing down on the chops often and flipping once, until golden brown and a thermometer inserted into the thickest portion registers 140°F, 4 to 6 minutes per side (adjust heat as needed to prevent overbrowning). Transfer the pork chops to a large rimmed plate and keep warm. (Let rest for 5 minutes; the internal temperature will continue to rise to 145°F.) Discard all but 1 teaspoon of the drippings in the skillet.
- 3
Place the skillet over medium heat. Add shallot and garlic to the drippings; cook, stirring constantly, until softened and fragrant, 30 seconds to 1 minute. Add broth and any accumulated juices from the plate, scraping the bottom of the pan to loosen browned bits. Bring to a simmer; cook, stirring often, until reduced to 1/3 cup, about 7 minutes. Stir in vinegar; simmer, stirring occasionally, for 1 minute.
- 4
Remove from heat; stir in parsley. Gradually whisk in butter, about 1 tablespoon at a time, until well combined and emulsified. Pour the sauce over the pork chops. Garnish with more parsley, if desired. Recipe developed by Tricia Manzanero Stuedeman