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These simple and delicious sauteed pork chops are on the table in a jiffy.
Sauté Is A Go-To Method
I love sautéd everything lately!
The reason for that is that it is a quick and easy method to make any kind of meat. It’s also terribly gourmet too.
The “gourmet” part comes into this because at the end of the cooking, you make a deglazing sauce that is very flavorful because of all the fond, i.e., the “burny bits” at the bottom of the skillet. The sauces are also called reduction sauces because you add a liquid and then let it reduce. Reducing concentrates flavor so your meal is never boring.
Make sure you serve these sauteed pork chops with this delicious red cabbage side.
Different Dry Rub
The dry rub here works a lot like a marinade. You should let them sit with the dry rub for a minimum of 20 minutes.
Of course, the longer you let them sit, the better they will taste. However, if you are giving them longer than 20 minutes, place them in the refrigerator to play it safe.
The ingredient that’s a bit unusual here is the ground allspice. It doesn’t impart a bold flavor at all because there’s really not that much in it. But it does give a warm and full flavor to the chops. It’s one of those things where you can’t taste it and say, “Wow, spicy,” because it doesn’t smack you in the face. However, it adds that little bit of secret yet interesting flavor.
It’s Important To Dry
As with any sauteed meat or poultry, it’s imperative to dry off any moisture on the meat surface. If you don’t, the meat essentially steams and does not brown–at least easily.
It’s a good habit to get into since you want to encourage fond to form at the bottom of the pan. Fond is those burny bits left when you brown meat. When you deglaze and make the reduction sauce, it adds tons of flavor!
Sauteed Pork Chops
- 4 bone-in rib pork chops-about 2 lbs/4Kg total about 1-inch thick
- 1 tsp olive oil
- 1/3 cup dry white wine or chicken stock
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp thyme
- 1/4 tsp ground allspice
- Mix dry rub ingredients together. Sprinkle both sides of pork chops with the rub; let sit at least 20 minutes.
- Heat a large skillet over medium-high heat. Add oil. Pat pork chops dry with paper towels.
- Add pork chops and brown 5 minutes on each side.
- Turn chops. Add white wine, reduce heat, cover and cook for 5 minutes. Turn chops and cook an additional 5 minutes covered.
- Remove pork chops and keep warm. Turn heat up to high and reduce pan juices by 50 per cent. Pour sauce over chops and serve immediately.