Tender, juicy and deliciously thick, our flavorful chops are a real treat, especially when topped with this thyme infused pan sauce
For the pork chops:
1 tablespoon vegetable oil
4 1-inch thick bone-in center cut pork chops (leave at room temperature for 30 minutes before cooking)
1 teaspoon Kosher salt
1 teaspoon fresh ground black pepper
For the pan sauce:
1 tablespoon unsalted butter
1 tablespoon olive oil
6 ounces sliced mushrooms
1 large shallot, minced
2 cloves garlic, minced
1 cup dry white wine
1 cup low sodium chicken broth
1 tablespoon fresh thyme leaves
2 teaspoons Dijon mustard
1 tablespoon all-purpose flour mixed with 2 tablespoons water
1 tablespoon heavy cream (optional)
Salt and pepper to taste
To make the pork chops:
Preheat oven to 400 degrees.
Dry the pork chops with paper towels and season both sides with Kosher salt and fresh ground black pepper.
Heat 1 tablespoon oil in a large cast iron skillet over medium-high heat. When the skillet just starts to smoke, add the pork, two chops at a time, and cook until well browned, about 3-4 minutes on each side. Remove the pork chops to a rimmed baking sheet. Repeat with the remaining 2 pork chops.
Bake the pork chops in the preheated 400 degree oven about 6-8 minutes or until you’re able to press your thumb in the center of the chop and feel it spring back. if it’s mushy, it’s not done. You can test the thickest chop with an instant read thermometer if you want to be sure. The interior should reach 140 degrees. They will continue to cook while resting and should reach 145 degrees. Remove from the oven, tent with foil and keep warm. NOTE: Reserve the drippings on the baking sheet to add to the gravy later.
To make the pan sauce:
While the pork chops are in the oven, make the pan sauce. Pour out the excess oil in the skillet. Add the butter and olive oil to same skillet used to brown the pork and heat on medium-high until the butter is melted. Add the mushrooms and a pinch of salt. Cook over medium-high heat, stirring occasionally, until the mushrooms release their moisture and begin to turn golden, 6 to 8 minutes. Add shallots; cook and stir for 2 minutes. Add the garlic; cook and stir for 30 seconds. Season with salt and pepper. Carefully add the white wine; cook and stir scraping up any browned bits stuck to the bottom of the skillet. Cook until most of the wine is evaporated, about 2 minutes.
Reduce the heat to medium and add the chicken broth, thyme leaves, and Dijon mustard. Transfer the chops to a plate and add the juices on the baking sheet to the skillet. Stir in the flour/water mixture and bring to a boil. Cook for about 3-5 minutes or until the sauce is thickened and slightly reduced. Remove from the heat and add the heavy cream if using. Salt and pepper to taste.
If desired, return the chops to the skillet. Drizzle the pan sauce over the top and serve immediately. Garnish with fresh thyme and plenty of fresh ground black pepper and enjoy!
Take care that you do not overcook the pork. It will be dry and tough.
For best results use bone-in chops. They add more flavor and help keep the pork from drying out.
Have all ingredients prepped, measured and ready to go. This recipe comes together fast!
You can also use 2 or 3 pork chops if you don’t need all 4