Prep time: 10 minutes
Cook time: 20 minutes
2 T. extra virgin olive oil
2 T. shallot minced
4 bone-in pork chops, approximately 1/2” thick
1 t. garlic powder
Sea salt and black pepper, to taste
¾ c. chicken broth, preferably organic
¼ c. unsalted butter, cut into chunks
Optional Garnish: 2 T. fresh parsley leaves, finely chopped
olive oil in a large, heavy-duty skillet over medium heat. Add shallot and
cook, stirring occasionally, until the shallot softens and develops a bit of
color, approximately 3-4 minutes.
the pork chops with the garlic powder, and season with salt and black pepper,
to taste. Add the chops to the hot skillet and brown on each side,
approximately 3-4 minutes per side.
the pork chops from skillet to a platter and set aside. Add chicken stock and
gently scrape the brown bits from the bottom of the skillet with a spatula.
Return the chops to the skillet and reduce the heat to medium low. Cover and
cook for approximately 8-10 minutes or until chops are cooked through.
chops to a serving plate and cover to keep warm. While the chops rest, add the butter
to the skillet and whisk to combine with the pan sauce. Continue cooking until the
sauce thickens slightly, approximately 2-3 minutes.
- Remove from heat and season with additional salt and pepper, if desired. To serve, spoon some of the pan sauce over the pork chops and sprinkle with fresh parsley if using. Pair with your choice of sides and serve immediately. Enjoy!