American · easy
Pan Sauce Pork Chops
Bone-in pork chops seared until golden, then rested while you build a quick pan sauce with chicken broth, garlic, and butter. The whole thing takes 25 minutes and the pan sauce does the work a side dish would normally do. Serve with egg noodles or mashed potatoes.
- 25 min
- Total
- 4
- Serves
- $13.50
- Est. cost
- 390
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Gluten-free
Parent noteBone-in pork chops stay juicier than boneless. Pull them off heat at 145F internal temperature and rest 3 minutes.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Bone-In Pork Chops (3/4 inch thick)4 chops
- Olive Oil1 tbsp
- Garlic3 cloves, smashed
- Chicken Broth3/4 cup
- Butter2 tbsp
- Fresh Thyme (optional)3 sprigs
Method
- 01
Pat pork chops completely dry. Season generously with salt and pepper on both sides.
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering.
- 03
Add pork chops. Cook undisturbed 4-5 minutes until deep golden brown. Flip and cook 3-4 more minutes until internal temperature hits 145F.
- 04
Transfer chops to a plate and rest while you make the sauce.
- 05
In the same pan over medium heat, add garlic and cook 30 seconds. Add chicken broth and scrape up all the browned bits from the pan.
- 06
Simmer broth 2-3 minutes until slightly reduced. Remove from heat, swirl in butter until melted and sauce is glossy.
- 07
Plate pork chops and spoon pan sauce over the top. Add thyme if using.
- 390
- Calories
- 38g
- Protein
- 2g
- Carbs
- 22g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
