PORK CHOP RECIPES PAN SEARED RECIPES

Name: Pan Seared Pork Chops
Prep time: 4 min
Cook time: 10 min
Total time: 14 min
Yield: 4 serving(s)
Ingredients: 4 thick center cut boneless pork chops; 4 tablespoons olive oil; 3 tablespoons balsamic vinegar; salt and pepper; 1 large onion (thinly sliced); 1 tablespoon butter

PAN SEARED PORK CHOPS RECIPE - FOOD.COM

Pan Seared Pork Chops Recipe - Food.com image

This is a good recipe for a quick pork chop dinner. It is simple yet still delicious. My family loves this recipe with roasted garlic potatoe bites and veggies.

Total Time 14 minutes

Prep Time 4 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 thick center cut boneless pork chops
4 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper
1 large onion (thinly sliced)
1 tablespoon butter

Steps:

Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
Season chops and heat a black iron skillet or shallow fry pan.
(Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
(searing will seal in the juices so chops will not dry out).
As soon as chops are done remove them and put butter and onions into pan.
Cook till onions are done to desired consistency.
Enjoy!

Nutrition Facts : Calories 457.1, FatContent 29.3, SaturatedFatContent 8.2, CholesterolContent 131.6, SodiumContent 118.7, CarbohydrateContent 5.5, FiberContent 0.6, SugarContent 3.4, ProteinContent 40.4

PAN-SEARED PORK CHOPS RECIPE | MARTHA STEWART

Pan-Seared Pork Chops Recipe | Martha Stewart image

This updated, slimmed-down version of classic pork chops will chase away the winter chill every time.

Provided by Martha Stewart

Categories Pork Recipes

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
1/2 teaspoon dried thyme
4 pork chops, trimmed of fat (about 1 pound)
4 sprigs of fresh thyme
1 tablespoon extra-virgin olive oil
1 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1 1/4 cups Marsala wine

Steps:

Combine the salt and pepper and dried thyme and rub on the pork chops. Press a sprig of thyme into each chop. Heat the olive oil in a nonstick skillet over medium-low heat and add the pork chops, thyme-side down. Sear 5 to 7 minutes per side, or until just browned and the interior is no longer bright pink. Transfer to a warm plate.
Pour off the fat from the skillet, return to the heat, add the stock and wine, and bring to a boil. Reduce the heat and cook until slightly thickened, about 5 to 7 minutes. Spoon the sauce over the pork chops and serve.

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