Seared Pork Chops with Pan Sauce
A quick, elegant recipe perfect for entertaining. Thick chops are seared and finished with an amazing pan sauce that whips up in minutes, shallots, garlic, mushrooms, brandy, herbs and beef stock! Really delicious!
• 1 Tbs of canola oil
• 2 (1- 1/2-inch) thick cut pork chops, bone-in
• 1/2 tsp each of salt and coarsely ground black pepper
• 2 Tbs of butter, divided
• 1 Tbs of minced shallots
• 1 Tbs of minced garlic
• 5 to 6 mushrooms, thinly sliced (baby bellas or creminis)
• 1 tablespoon of all-purpose flour and small amount of water to make a slurry
• 1/2 cup of Brandy, Marsala wine or Cognac (I used Brandy)
• 1/4 cup of beef consomme or beef stock
• 1 teaspoon of chopped fresh thyme leaves
• 1 tablespoon of chopped fresh parsley leaves
Preheat oven to 250°
Season the chops with salt and pepper.
In a large cast iron skillet over medium-high heat, add the oil, wait for it to almost reach the smoking point then add the chops. Sear for about 5 minutes on each side until nicely browned.
Remove them from the skillet, keep warm in a very low oven while you make the sauce.
In the same skillet that the chops were seared, add 1 tablespoon of the butter, shallots, garlic and mushrooms. Cook over medium-high heat until slightly caramelized, about 4-5 minutes.
Mix together the flour and water to make a slurry. Add the Brandy to the skillet with the shallots, garlic and mushrooms and deglaze the pan. Let the liquor cook off for 3-4 minutes. Lower the heat and add in the flour/water slurry and the beef broth and simmer for a few minutes until thickened.
Remove from the heat and add in the remaining 1 Tbs of butter and the fresh herbs. Stir until the butter is melted.
Plate the chops and pour that amazing sauce over the top!