Juicy pork chops with a simple pan sauce made from the browned bits left behind. This recipe teaches timing, heat control, and respect for resting meat.
Ingredients
2 thick-cut pork chops
Kosher salt
Black pepper
1 tbsp olive oil
2 tbsp butter
2 cloves garlic, smashed
½ cup chicken stock or white wine
Instructions
Season pork chops generously with salt and pepper at least 15 minutes before cooking.
Heat olive oil in a skillet over medium-high heat.
Sear pork chops until deeply golden, 3–4 minutes per side.
Remove chops and let rest.
Lower heat, add butter and garlic to pan.
Deglaze with stock or wine, scraping up browned bits.
Simmer briefly, then spoon sauce over rested chops.