Juicy pan-fried pork chops drenched in a simple and delicious garlic sauce.
Pork chops really are the unsung heroes of dinner, and I definitely don’t use them enough. They’re quick to cook, very economical and work with a variety of different flavours. Today, we’re pairing them with a rich and flavoursome garlic sauce. Follow me…
Preparing Pork Chops
For this recipe, we’re going to be using bone-in pork chops. I like using pork chops with the bone because I find they come out slightly juicier than boneless chops. The meat attached to the bone is super soft and tender too. Having said that, boneless pork chops will work just fine with this recipe.
Tips for preparing pork chops
- Room Temp – Bringing the pork to room temp will relax the meat and prevent it from seizing up in the pan. It’ll also allow the pork to cook evenly through the centre.
- Pat Dry with Paper Towels – Excess moisture will cause the pork to steam in the pan and prevent it from caramelizing properly.
- Season – Just like a steak, pork chops need a generous seasoning of salt & black pepper!
If the strip of fat on your pork chops is fairly thick, you might want to consider scoring it (making small slits across the strip). The reason being as the fat shrinks it can curve the chops and prevent them from laying flat in the pan.
Process shots: pat pork dry with paper towels (photo 1), rub in salt and pepper (photo 2), add to hot pan with oil (photo 3), sear until golden then flip (photo 4).
Cooking Pork Chops
You essentially want to cook the pork as you would a steak. As such, you’ll want the pan as hot as you can get it. This will ensure the outside of the pork caramelizes without the inside overcooking. A cast iron skillet works well if you have one.
Basting the Pork Chops
Basting the pork chops in butter is a great way to keep them moist and also wrap them in flavour as they cook. Alongside the butter, we’re also going to add in some rosemary, thyme and garlic for a gorgeous herby, buttery flavour.
Searing the Fat
Rendering down the fat is an important step because it allows you to create the base of the sauce. It also gets rid of the rubbery texture of the fat.
Process shots: flip pork chops and drop in butter, garlic, thyme and rosemary (photo 5), baste pork chops in butter (photo 6), wedge herbs and garlic between pork chops (photo 7), flip and sear the strip of fat (photo 8).
Pork Chop Sauce
Once you’ve removed the pork chops, you’ll be left with a pan of gorgeous flavour. This will create the base of the sauce.
Deglazing the Pan
A lot of the flavour will be in the leftover butter and fat, but some will likely be char in the pan. Once you fry the shallots and garlic, the excess moisture will lift some of this, but most of the deglazing will come from a splash of white wine. The wine will also help cut through the richness of the sauce. It’s important to reduce it though to burn off the alcohol.
Once you’ve deglazed the pan, you’ll create the sauce with chicken stock and cream, alongside a dash of wholegrain mustard.
Process shots: remove pork chops (photo 9), fry shallots (photo 10), fry garlic then simmer wine (photo 11), simmer stock, cream and mustard until thick (photo 12).
Pork Chop Sauce FAQ
Can I make the sauce ahead of time?
Because so much of the flavour comes from cooking the pork beforehand, making the sauce by itself ahead of time isn’t something I recommend. Luckily this recipe is super quick to whip up!
Do I have to use wine?
Using wine is great because as I mentioned, it cuts through the richness of the sauce. The rapid bubbling also helps lift the flavour from the pan. Most, if not all of the alcohol will burn off, but if for whatever reason you don’t want to use it just replace it with more stock.
How do I store leftovers?
Allow the sauce to completely cool then tightly store in the fridge. Preferably reheat over low in a pan, adding a dash of water to thin out as needed.
Serving Pork Chops and Garlic Sauce
Alrighty, let’s tuck into the full recipe for these pork chops and sauce shall we?!
How to make Pork Chops and Garlic Sauce (Full Recipe & Video)
Garlic Sauce for Pork Chops
- Cast-Iron Skillet or Heavy Bottom Pan
- Wooden Spoon
- Paper Towels
- 2x 9oz/250g Pork Chops, brought to room temp (see notes)
- 2 tbsp Unsalted Butter
- 2 fresh sprigs EACH: Rosemary, Thyme
- 2 large cloves of Garlic, peeled & crushed with the palm of your hand
- drizzle of Olive Oil
- Salt & Black Pepper, as needed
- 1/2 cup / 120ml Chicken Stock
- 1/3 cup / 80ml Heavy/Double Cream, at room temp
- 1/4 cup / 60ml Dry White Wine
- 2 large cloves of Garlic, very finely diced
- 1 Shallot, very finely diced
- 1/2 tsp Wholegrain Mustard
- Salt & Pepper, to taste
- Pat the pork chops dry with paper towels and generously sprinkle both sides with salt and pepper. Rub into the meat.
- Place a cast-iron skillet or heavy-bottom pan over high heat. Once smoking hot, drizzle in a dash of oil and place in the pork chops. Leave to fry for 3-5mins, or until deep golden/lightly charred. You should start to see blood/moisture just starting to rise to the top side. Flip the chops over and allow to fry for 2mins until they begin to pick up colour on the other side.
- Add butter, garlic (2 whole cloves), thyme and rosemary. Baste the pork chops in butter for another couple of mins. Place garlic, rosemary and thyme on top of one of the chops, place the other chop on top so the fats align then sandwich together with your tongs and sear the fat on the pan.
- Once the fat caramelizes (1-2mins) place the pork chops to one side and lower the heat to medium. Fry the shallots in the leftover fat/butter for a couple of mins until soft & golden, then add in the diced garlic and fry for another 30 seconds until it just begins to take on colour.
- Pour in white wine and simmer to reduce for a few mins, until most evaporated, deglazing the pan with your wooden spoon as you go. Stir chicken stock, cream & mustard and simmer until it starts to thicken. Season to taste, then serve pork chops with sauce spooned over!
b) Pork Fat – If there is a considerably large strip of fat on the pork, I recommend scoring it (making tiny slices into the fat). This will help prevent the strip of fat from shrinking the pork and causing it to curl up in the pan.
c) Cooked Pork/Timings – In general timings will depend on the thickness of the pork. The meat should be white all the way through and it’s recommended to get to a safe temp of 145F/63C with the juices running clear. Keep in mind it’ll continue cooking slightly as it rests.
d) Sauce – Because so much of the flavour in the sauce comes from cooking the pork, I don’t recommend cooking it separately. Having said that, if you have leftovers just allow the sauce to completely cool then tightly store in the fridge. Reheat on low in a pan with a splash of water to thin out if needed.
e) Calories – Whole recipe divided by 2 assuming 1 tbsp olive oil for frying.
For another easy and delicious meat sauce check out my Creamy Peppercorn Sauce!
For more similar recipes check out these beauties:
Pork Chop Recipes
- Pork Chops and Peach Salsa
- Honey Garlic Pork Chops
- Pork Chops with Blue Cheese and Apple
- Pork Schnitzels
- French Onion Pork Chops
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