Pork Chops with Garlic Herb Sauce

Recipe from Cristen Clark, Food & Swine

Pork Chops with Garlic Herb Sauce

Ingredients

  • 4 pork chops, ¾-inch thickness
  • Seasoned salt of choice and black pepper
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter, divided
  • 6 large garlic cloves, peeled and sliced
  • 1 shallot, peeled and minced
  • 1 tablespoon cornstarch
  • ½ cup white wine
  • 1 cup chicken stock
  • 2 teaspoons Dijon mustard or whole-grain mustard
  • 2 teaspoons each chopped fresh parsley, basil and thyme (optional, to taste, extra for garnish)
  • *Alternatively, dried spices can be used, 1 teaspoon of each

Remove pork chops from refrigerator 30 minutes prior to starting the recipe. 

Season the pork chops generously with seasoned salt and black pepper on both sides. 

In a deep skillet, add the vegetable oil and 1 tablespoon of the butter over medium-high heat. Cook the pork chops for 4–5 minutes per side or until golden. Remove pork chops from heat and transfer to a plate. Reduce stovetop heat to medium-low. 

Add the remaining butter, garlic cloves and minced shallot to the skillet and cook, stirring frequently until golden brown, a couple of minutes. To the skillet, add the cornstarch and mix with garlic, shallot and butter to cook for around 30 seconds, stirring constantly. 

Add the wine and stock to the skillet. Stir, and let it cook until the sauce is noticeably thickened, a couple of minutes. 

Add in the Dijon mustard and fresh herbs, stir to combine. 

Add the pork back in and cook for another 3–5 minutes or until the sauce has thickened and the pork chops register 145 degrees F on a digital instant- read thermometer.  

Garnish with additional fresh herbs and serve warm.