Pan Seared Pork Chops with Tomatoes & White Wine-Garlic Sauce
4 thin bone-in pork chops, ½ – ¾ inch thick
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1 tablespoon minced fresh garlic
1 cup dry white wine
½ cup chicken stock
½ teaspoon red pepper flakes
3-4 sprigs fresh thyme
1½ cups grape tomatoes, halved
1 heaping tablespoon chopped fresh parsley, more for garnish
Make 4-5 notches around the edges of each chop with a sharp pairing knife about ⅓ inch deep. This will help prevent the edges of the pork chops from curling up. Season each side of the chops with pepper, salt, garlic powder and onion powder.
Bring a large, heavy bottom skillet up to medium-high heat. Melt 1 tablespoon butter into the olive oil and swirl it around the skillet. Sear the chops for about 2 minutes on each side and remove them from the skillet—this can be done in batches if they do not fit all it once in the skillet.
Lower the heat to medium and add the minced garlic to the skillet. Stir around for 45 seconds to a minute –be careful not to burn the garlic or let it get too dark. Pour in the white wine, chicken stock and use a wooden spoon to scrape off the browned bits off the bottom of the skillet. Once the liquids come to a boil, add the red pepper flakes, fresh thyme, tomatoes and allow the liquids to reduce by about a third. Stir in and melt the remaining butter and add all the pork chops back into the skillet. Allow the pork to cook in the sauce for an additional 3-5 minutes, spooning the sauce over the chops every so often so that they are well coated.
Fold in the chopped parsley. Taste the sauce and add additional salt and pepper as needed. Plate the pork chops and spoon the sauce with tomatoes generously over each serving. Garnish with additional parsley and serve with your choice of salad, roasted veggies, rice, potatoes, etc.
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.