The real key to most any meat recipe is the quality of the meat – fail here, and take-out is your best option. We work a lot in our test kitchen with “the other white meat” because of price and popularity – and because we really like the taste when done right. Here we give simple pan-seared pork chops a fresh dose of flavor with simple twists – literally.
- 4 thick center cut boneless pork chops
- 4 to 6 tablespoons olive oil
- salt and pepper
- 2 large shallots thinly sliced
- 1 tablespoon butter
- 4 to 8 tablespoons Serious Foodie Fig/Orange Sauce (click [url href=”https://serious-foodie.com” target=”_blank”][b]HERE [/b][/url]to order online).
- 4 sprigs fresh thyme (optional)
- Orange peel (optional)
- Season chops to taste with salt and pepper. Heat a black iron skillet or shallow fry pan over medium high heat (you can also grill the chops).
- When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side. Spread 1 to 2 tablespoons of the Fig/Orange sauce over the cooked side of the chops. If you want to get a deep glaze on the chops, put them under the broiler for 2 minutes.
- As soon as chops are done remove them and put butter and shallots into pan.
- Cook till shallots are done, about 3 minutes. Add 2 tablespoons of water to deglaze the pan, then add the fresh thyme, orange peel, and 2 tablespoons of Fig/Orange sauce.
- Serve chops with some of the pan sauce to the side.