Pork Chop Recipe
Sink your fork into this juicy, marinated pork chop recipe: simple, pan-seared to golden perfection and finished with a silky gravy that turns any weeknight dinner into true comfort food.
Ingredients
- 4 bone-in pork chops center-cut preferred
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt (Diamond Crystal recommended)
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 1 tablespoon fresh thyme leaves or 1 tsp dried thyme
- 1 teaspoon smoked paprika (adds a gentle warmth)
- 1 tablespoon honey or pure maple syrup (optional, balances savory)
- 2 tablespoons Dijon mustard (for tang and depth)
- 1 small shallot finely chopped (sub: 1 tbsp shallot paste)
- 1 tablespoon all-purpose flour (or gluten-free flour)
- ¼ cup low-sodium chicken broth
- 2 tablespoons cold butter cubed
Instructions
- In a bowl, combine olive oil, garlic, thyme, paprika, honey, Dijon, salt, and pepper.
- Place pork chops in a zip-top bag or shallow dish, pour marinade over, and refrigerate for 20–30 minutes.
- Warm a heavy-bottom or cast-iron pan over medium-high until just smoking.
- Cook chops undisturbed 3–4 minutes until golden-brown; flip and repeat.
- Aim for 145°F in the thickest part with an instant-read thermometer.
- Transfer chops to a plate, tent with foil, and let rest 5 minutes.
- Lower heat to medium, add butter; sauté shallots until translucent, sprinkle in flour, then slowly whisk in broth and simmer until thickened.
- Spoon gravy over chops and enjoy immediately.
Notes
Choose chops with a nice fat cap for better searing. Let meat rest at room temperature for 10 minutes before cooking.