Recipe of the Week
Thick Cut Pork Chops with Herb Garlic Pan Sauce
1 tbsp olive oil
garlic powder, to taste
1 cup chicken broth
4 thick cut boneless pork chops
Sea salt and freshly cracked pepper, to taste
2 tsp shallot, finely diced
2 cloves of garlic, minced
1 tsp fresh tarragon, chopped
1 tsp fresh oregano, chopped
1 tsp fresh thyme leaves
1 tbsp butter
Preheat the oven to 400 degrees. Season both sides of the pork chops evenly with garlic powder, sea salt and freshly cracked pepper, to taste. Heat an oven proof pan over medium-high heat then coat with cooking spray. Once the pan is hot, add the pork chops on their sides and render down the fatty edges of the chops. Once the edges are golden, place the chops down then cook for 3-4 minutes until the pork chops are golden brown. Flip them over and place the oven proof pan into the oven to continue cooking for 10-12 minutes, or until the pork chops are cooked through. Remove the pork chops from the pan and let them rest for at least 5 minutes. Heat the same skillet over medium heat. Add a little olive oil, if needed. Add the shallots and garlic, then cook, stirring often and making sure to scrape up the browned bits from the bottom of the pan, for 1 minute. Add the chicken broth and chopped fresh herbs then boil for a few minutes, stirring constantly, or until the liquid has reduced by half. Add the butter and season with sea salt and freshly cracked pepper, to taste, if needed. Stir until the butter is completely melted. Add the pork chops back to the pan with their juices and coat them with the sauce. Serve chops whole or sliced with sauce drizzled on top. Enjoy!
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