Close
Photo:Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Cook Mode(Keep screen awake)Ingredients2(8-ounce)boneless pork chops(1 to 1¼ inches thick)3/4teaspoonpoultry seasoning1/2teaspoonsalt1/4teaspoonground pepper2tablespoonscanola oil2tablespoonsfinely choppedshallot1tablespoonfinely choppedgarlic1cuplower-sodiumchicken broth1teaspoonsherry vinegar2teaspoonsfinely choppedfresh parsley, plus more for garnish3tablespoonscoldunsalted butter, cubed
Cook Mode(Keep screen awake)
Ingredients
2(8-ounce)boneless pork chops(1 to 1¼ inches thick)
3/4teaspoonpoultry seasoning
1/2teaspoonsalt
1/4teaspoonground pepper
2tablespoonscanola oil
2tablespoonsfinely choppedshallot
1tablespoonfinely choppedgarlic
1cuplower-sodiumchicken broth
1teaspoonsherry vinegar
2teaspoonsfinely choppedfresh parsley, plus more for garnish
3tablespoonscoldunsalted butter, cubed
Directions
Use a small, sharp knife to make crosswise cuts into fat on pork chops at 1/2- to 1-inch intervals without slicing into the meat.
Pat the chops dry; sprinkle with poultry seasoning, salt and pepper. Heat oil in a medium skillet over medium-high heat until shimmering. Add the chops to the pan in a single layer; cook, pressing down on the chops often and flipping once, until golden brown and a thermometer inserted into the thickest portion registers 140°F, 4 to 6 minutes per side (adjust heat as needed to prevent overbrowning). Transfer the pork chops to a large rimmed plate and keep warm. (Let rest for 5 minutes; the internal temperature will continue to rise to 145°F.) Discard all but 1 teaspoon of the drippings in the skillet.
Place the skillet over medium heat. Add shallot and garlic to the drippings; cook, stirring constantly, until softened and fragrant, 30 seconds to 1 minute. Add broth and any accumulated juices from the plate, scraping the bottom of the pan to loosen browned bits. Bring to a simmer; cook, stirring often, until reduced to 1/3 cup, about 7 minutes. Stir in vinegar; simmer, stirring occasionally, for 1 minute.
Remove from heat; stir in parsley. Gradually whisk in butter, about 1 tablespoon at a time, until well combined and emulsified. Pour the sauce over the pork chops. Garnish with more parsley, if desired.
Nutrition InformationServing Size: 1 pork chop & 1½ Tbsp. sauceCalories 288, Fat 19g, Saturated Fat 7g, Cholesterol 86mg, Carbohydrates 2g, Total Sugars 1g, Added Sugars 0g, Protein 28g, Fiber 0g, Sodium 426mg, Potassium 473mg
Nutrition Information
Serving Size: 1 pork chop & 1½ Tbsp. sauceCalories 288, Fat 19g, Saturated Fat 7g, Cholesterol 86mg, Carbohydrates 2g, Total Sugars 1g, Added Sugars 0g, Protein 28g, Fiber 0g, Sodium 426mg, Potassium 473mg
Serving Size: 1 pork chop & 1½ Tbsp. sauce
Calories 288, Fat 19g, Saturated Fat 7g, Cholesterol 86mg, Carbohydrates 2g, Total Sugars 1g, Added Sugars 0g, Protein 28g, Fiber 0g, Sodium 426mg, Potassium 473mg
Frequently Asked QuestionsPorkis an excellent source of protein and a good source of vitamins and minerals, including potassium and choline. Choline is essential for a healthy nervous system. Pork chops come from the loin of the pig but can come from different sections of the loin. Sirloin pork chops have less fat than the other varieties and made theAmerican Heart Association’s Heart-Check List.Absolutely. However, according to theDepartment of Agriculture, you should plan to use pork chops within three to four days, as refrigeration does not stop bacteria from growing on pork. Be sure the meat is refrigerated at a temperature of 40°F or below. Let the cooked pork cool for only about 10 minutes before placing it in a container in the fridge. Use a shallow container with a lid, or a zip-top bag, or you can wrap the pork in foil.Reheating pork is easy and best done in a skillet or oven. Remove the pork chops from the fridge and let them stand at room temperature for about 15 minutes. For the stovetop method, heat about a tablespoon of oil in a skillet over medium-low heat. Once the oil shimmers, add the chops, increase heat to medium and cook for a couple of minutes per side. Remove the chops when an instant-read thermometer registers 140°F. Remember, the internal temperature will continue to rise to the recommended 145°F after leaving a hot skillet or oven. You want to be careful not to heat them too much and dry them out. For the oven method, preheat the oven to 300°F and place the chops on a rack that’s resting on a rimmed sheet pan. Bake for about 10 to 15 minutes. You can reheat pork chops in an air fryer with good results too, but we don’t recommend reheating them in a microwave because they tend to dry out too quickly.We recommend complementary sides that bring in a different flavor and texture, such aspotatoesin all shapes and forms,fruit-based stuffingsand apple sauce, roasted root vegetables, asparagus,collards,wedge saladsor other greens, and always cornbread or hot rolls. For wines, we recommend light-bodied reds or light- to moderate-bodied whites.Poultry seasoning is typically a mix of thyme, parsley, sage, rosemary, marjoram, onion powder, and salt and pepper. Sometimes you’ll see it with celery seed and nutmeg too. While there are recipes to make your own, you can also swap theseasoning blendfor one of the herbs mentioned. You can also opt for oregano or Italian seasoning, if you wish, or herbes de Provence. Or, try swapping it for za’atar. Just be sure that whatever you use, the measurement is the same. You don’t want to overpower your pork chops with seasoning.
Frequently Asked Questions
Porkis an excellent source of protein and a good source of vitamins and minerals, including potassium and choline. Choline is essential for a healthy nervous system. Pork chops come from the loin of the pig but can come from different sections of the loin. Sirloin pork chops have less fat than the other varieties and made theAmerican Heart Association’s Heart-Check List.
Absolutely. However, according to theDepartment of Agriculture, you should plan to use pork chops within three to four days, as refrigeration does not stop bacteria from growing on pork. Be sure the meat is refrigerated at a temperature of 40°F or below. Let the cooked pork cool for only about 10 minutes before placing it in a container in the fridge. Use a shallow container with a lid, or a zip-top bag, or you can wrap the pork in foil.Reheating pork is easy and best done in a skillet or oven. Remove the pork chops from the fridge and let them stand at room temperature for about 15 minutes. For the stovetop method, heat about a tablespoon of oil in a skillet over medium-low heat. Once the oil shimmers, add the chops, increase heat to medium and cook for a couple of minutes per side. Remove the chops when an instant-read thermometer registers 140°F. Remember, the internal temperature will continue to rise to the recommended 145°F after leaving a hot skillet or oven. You want to be careful not to heat them too much and dry them out. For the oven method, preheat the oven to 300°F and place the chops on a rack that’s resting on a rimmed sheet pan. Bake for about 10 to 15 minutes. You can reheat pork chops in an air fryer with good results too, but we don’t recommend reheating them in a microwave because they tend to dry out too quickly.
Absolutely. However, according to theDepartment of Agriculture, you should plan to use pork chops within three to four days, as refrigeration does not stop bacteria from growing on pork. Be sure the meat is refrigerated at a temperature of 40°F or below. Let the cooked pork cool for only about 10 minutes before placing it in a container in the fridge. Use a shallow container with a lid, or a zip-top bag, or you can wrap the pork in foil.
Reheating pork is easy and best done in a skillet or oven. Remove the pork chops from the fridge and let them stand at room temperature for about 15 minutes. For the stovetop method, heat about a tablespoon of oil in a skillet over medium-low heat. Once the oil shimmers, add the chops, increase heat to medium and cook for a couple of minutes per side. Remove the chops when an instant-read thermometer registers 140°F. Remember, the internal temperature will continue to rise to the recommended 145°F after leaving a hot skillet or oven. You want to be careful not to heat them too much and dry them out. For the oven method, preheat the oven to 300°F and place the chops on a rack that’s resting on a rimmed sheet pan. Bake for about 10 to 15 minutes. You can reheat pork chops in an air fryer with good results too, but we don’t recommend reheating them in a microwave because they tend to dry out too quickly.
We recommend complementary sides that bring in a different flavor and texture, such aspotatoesin all shapes and forms,fruit-based stuffingsand apple sauce, roasted root vegetables, asparagus,collards,wedge saladsor other greens, and always cornbread or hot rolls. For wines, we recommend light-bodied reds or light- to moderate-bodied whites.
Poultry seasoning is typically a mix of thyme, parsley, sage, rosemary, marjoram, onion powder, and salt and pepper. Sometimes you’ll see it with celery seed and nutmeg too. While there are recipes to make your own, you can also swap theseasoning blendfor one of the herbs mentioned. You can also opt for oregano or Italian seasoning, if you wish, or herbes de Provence. Or, try swapping it for za’atar. Just be sure that whatever you use, the measurement is the same. You don’t want to overpower your pork chops with seasoning.
EatingWell.com, June 2024
Rate ItPrint
