Skillet Pork Chops, Eight Ways

This recipe provides a simple and versatile technique for cooking flavorful pan-seared pork chops. The sear-and-simmer method allows you to create delicious pan sauces while keeping the chops tender and juicy. With variations that incorporate different flavors and ingredients, you can customize the dish according to your preferences. Whether you prefer a classic pork chop with a lemony pan sauce or you want to experiment with different flavors like mustard or sweet soy sauce, this recipe offers plenty of options to satisfy your taste buds. Let’s get cooking!

MAKES: 4 servings

TIME: 30 minutes

INGREDIENTS:

• 4 shoulder or center-cut loin pork chops, about 1 inch thick, trimmed of excess fat
• Salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1/2 cup dry white wine
• 1 teaspoon minced garlic or 2 tablespoons minced shallot, onion, or scallion
• 1/2 cup chicken, beef, or vegetable stock (or water), plus more if needed
• 1 tablespoon butter or more olive oil
• 1 tablespoon freshly squeezed lemon juice or vinegar
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. Sprinkle the pork chops with salt and pepper.
2. Heat a large skillet over medium-high heat for 2 or 3 minutes. Add the olive oil to the skillet. Once wisps of smoke rise from the oil, add the pork chops and turn the heat to high.
3. Brown the chops on both sides, moving them around to ensure they develop good color all over. The browning process should not take longer than 4 minutes in total.
4. Reduce the heat to medium. Add the white wine and minced garlic to the skillet. Cook, turning the chops once or twice, until the wine is almost evaporated (about 3 minutes).
5. Add the stock to the skillet. Turn the heat down to low, cover the skillet, and cook for 10 to 15 minutes, turning the chops occasionally. This will allow the chops to become tender without becoming dry. They should be firm to the touch, with slightly pink juices when cut into.
6. Transfer the cooked pork chops to a platter. If the pan juices are thin, cook them over medium heat, stirring and scraping the bottom of the pan, until slightly reduced. If the pan juices are scarce, add an additional 1/2 cup of stock or water, and cook until slightly reduced.
7. Stir in the butter or a few drops of olive oil over medium heat. Add the lemon juice or vinegar. Pour the pan sauce over the pork chops, garnish with chopped parsley, and serve immediately.

VARIATIONS:

• Pork Chops with Mustard: In Step 3, stir in 1 tablespoon or more of Dijon mustard with the lemon juice. Consider adding capers or a dash of Worcestershire sauce for additional flavor. Follow the remaining steps as directed.

• Pork Chops with Sweet Soy Sauce: Use neutral oil like grapeseed or corn, or butter, instead of olive oil. Substitute mirin (or a mixture of equal parts honey and water) for the white wine. Use a combination of equal parts soy sauce and water instead of stock. Replace the lemon juice with rice vinegar. In Step 2, add 5 or 6 slices of fresh ginger along with the minced garlic. Garnish with 1/2 cup of chopped scallion instead of parsley.

• Pork Chops with Sherry-Garlic Sauce: In Step 3, after removing the chops, add 1/2 cup of not-too-dry sherry (oloroso or amontillado) to the skillet. Cook, stirring and scraping the bottom of the pan, until the liquid is slightly reduced. Add 1 tablespoon of olive oil and 1 tablespoon of minced garlic, and continue cooking until the liquid becomes syrupy (approximately 5 minutes). Omit the butter. Stir in 1/4 cup of minced fresh parsley leaves and the juice of 1/2 lemon. Adjust the seasoning to taste, pour the sauce over the chops, garnish, and serve.

• Pork Chops with Apples or Pears: In Step 3, after removing the chops, cook 2 cups of peeled, cored, and sliced pears in the remaining liquid, stirring and scraping the bottom of the pan. Add about 1/2 cup more white wine or stock if necessary. When the pear slices are soft (approximately 5 minutes), stir in 1 tablespoon of freshly squeezed lemon juice. Omit the butter. Adjust the seasoning, pour the sauce over the chops, garnish, and serve.

• Pork Chops with Onions and Peppers: Follow Steps 1 and 2 as directed. Slightly undercook the chops and keep them warm in the oven. After removing the chops in Step 3, add 2 cups of thinly sliced onion and 2 cups of seeded and sliced bell peppers (any color except green) to the skillet. Stir and re-cover the pan, cooking for 5 minutes over medium heat. Uncover and continue cooking, stirring occasionally until the vegetables are softened and beginning to brown (about 5 more minutes). Moisten with 1/2 cup of stock and cook until most of the stock is absorbed (about 5 minutes). Omit the butter. Stir in 1 tablespoon of freshly squeezed lemon juice or vinegar, adjust the seasoning, and serve the vegetable mixture over the chops.

• Pork Chops with Butter and Shallots: Use a combination of half oil and half butter for the initial browning. In Step 3, after removing the chops, pour off all the liquid from the skillet. Add 2 tablespoons of butter and 1/4 cup of minced shallot to the skillet. Cook over medium heat until the shallot softens (approximately 3 to 4 minutes). Add 1/2 cup of stock or water and cook, stirring, until syrupy (about 5 minutes). Stir in 1/4 cup of minced fresh chervil or basil leaves or 1 teaspoon of minced fresh tarragon leaves. Add 1 tablespoon more butter and the lemon juice, and pour the sauce over the chops. Serve, garnished with additional minced fresh herbs.

• Pork Chops with Prunes and Cream: In Step 1, use butter instead of olive oil. In Step 2, add 2 sprigs of fresh thyme and 2 lightly smashed and peeled cloves of garlic. Cook for a minute, then add 1 cup of wine (or cider) and 1 cup of pitted prunes or dried apricots. Reduce the heat to a steady simmer, cover, and cook until the chops are tender. In Step 3, reduce the liquid to about 1/2 cup over medium heat. Stir in 1/2 cup of heavy cream, adjusting the amount to achieve the desired consistency. Taste and adjust the seasoning. Garnish with chopped fresh parsley leaves if desired and serve.

Enjoy the pan-seared pork chops with your favorite variation, and savor the delicious flavors!