Quick and easy pork chops, pan seared then deglazed and covered in a delicious white wine pan sauce, loaded with lots of herbs and bits of onion and garlic. So darn flavorful. You’re going to love it!
INGREDIENTS – serves 2-4
3T olive oil
2 pork chops (about 1″ thick, bone in or boneless)
1/2 onion, chopped small
2 garlic cloves, rough mince
1/2c white wine
1/4c broth or water
1/2c fresh herbs, chopped (I like dill and chives but use what you like)
2T softened butter
Bring a large skillet to med-high heat. Sprinkle a little salt and pepper on both sides of the chops, then sear in olive oil, about 2-3 minutes on each side, until golden brown. Remove the chops and set them on a plate (its ok if they aren’t cooked through yet). Lower the heat to medium then add the onion and garlic with a pinch of salt and the thyme, stir and cook for 1-2 minutes, until soft. Pour in the white wine, stir and scrape all the brown bits off the bottom of the pan. Simmer for about a minute then pour in the water. Bring back up to a simmer, reduce the heat to med-low-medium, place the pork chops back in (dump any juices on the plate into the sauce), cover with a lid but leave it cracked, then let it cook for about 5-7 minutes.
Take off the lid, then remove the chops to your serving plate and set aside. Turn the heat off, sprinkle in herbs and toss the butter in, stir until combined and silly smooth. Spoon the sauce over the chops and serve.