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Pork Chops with Pan Sauce

It has been a long time since I have made pork chops. This recipe is fast, easy and very tasty. The pan sauce is so flavorful and requires just a few ingredients.

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  • 2 bone-in pork chops
  • all-purpose seasoning (see website)
  • 2 tsp bacon fat
  • 1/2 c white wine
  • 1/2 c chicken stock
  • 1 tbsp butter

Note: If you prefer to not use white wine substitute 1 tbsp of apple cider vinegar and increase chicken stock to 3/4 c.

In a large skillet melt bacon fat over medium heat. While bacon fat is melting; pat dry each  side of the pork chops with a paper towel. Sprinkle all-purpose seasoning on the pork chops. Massage the seasoning into the meat. This is important to get the flavor in the meat and not just on the top. You might need to make slices on the fat around the edges of the pork chops. This will help keep the pork chops from curling.

Brown the pork chops, until they have a golden crust. Turnover and repeat. Remove from heat, cover and let rest. I will continue to cook even off the heat, with it being covered.

Now it is time to make the pan sauce. Pour in the white wine and chicken stock; scrape all the bits from the bottom of the pan those bits equal big flavor. By doing this step you are deglazing the pan, incorporating the flavor bits and liquid together. The white wine adds acidity to give you a well rounded sauce with a beautiful depth of flavor. There is no need to add more seasoning, because you have the flavor from the pork chop bits. Reduce the sauce down about halfway; stirring occasionally. Add butter and stir. Spoon the sauce over the pork chops. Serve. Eat. Enjoy.

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