Ingredients
For the Pork Chops
- 4 pieces boneless pork loin chops (150g each), brought to room temperature, fat scored if thick
- 35 g plain flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 teaspoons fresh rosemary, finely diced Fresh is preferred for best flavor
- 2 cloves fresh garlic, finely diced Fresh is preferred for best flavor
- 120 ml chicken stock
- 90 g unsalted butter, diced into small cubes
- 1 piece lemon, cut into 4 wedges For serving
Method
Preparation
- In a large shallow dish, combine plain flour, salt, garlic powder, and black pepper.
- Evenly coat both sides of each pork chop in the seasoned flour, then set aside.
Cooking
- Add olive oil to a large pan over medium-high heat.
- Fry the pork chops for approximately 3 minutes on each side until golden and just cooked through.
- Transfer chops to a plate and reduce the pan to medium heat, ensuring about 1 tablespoon of fat remains.
- Add rosemary and finely diced garlic to the remaining fat and sauté until the garlic begins to color without burning.
- Pour in chicken stock and whisk in butter cubes, stirring until melted and emulsified into a sauce.
- Simmer for 2–3 minutes, stirring frequently, until slightly thickened and cloudy.
- Stir in the resting juices from the pork and adjust seasoning to taste.
- Return the pork chops to the pan and baste with the sauce for 1 minute.
- Serve immediately with a wedge of lemon per portion.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 600mgSugar: 1g
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of chicken stock if sauce thickens too much. Ensure pork chops are at room temperature before cooking for even cooking. Don't rush the sauce; let it simmer until it thickens slightly. Customize by adding vegetables like spinach or mushrooms to the sauce.
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