Seared Pork Chops & Quick Pan Sauce

Pork was a no-no while I was pregnant with my first. It's never been my favorite meat to eat, but it was completely off limits during pregnancy. However, this way of cooking pork makes me like it again.


I'm always one for a fast meal, but when the outcome makes it look like something I could have ordered from a restaurant, then even better!


The key with this recipe is to cook the meat FIRST. Then when you saute the veggies and make the pan sauce at the end you cook with it all of the flavor from the seared meat and everything gets seasoned well.


This method also works for steak, so don't hesitate to swap out a chop with a strip if you're so lucky.



Ingredients

3 Tbsp butter, divided

3-4 pork chops

1 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp paprika

1/2 tsp dried thyme

1 small bag frozen mixed veggies (I used a green bean and carrot mix)

For the pan sauce: 1/4 cup broth, 1/4 cup white wine, 2 Tbsp minced onion, 2 Tbsp minced garlic, dash of dried thyme


Directions

1) Season the pork chops with salt, pepper, garlic powder, onion powder, thyme and paprika.

2)Heat a large skillet over medium-high heat, melt in 1 tablespoon of the butter. When butter is hot and sizzling, add the pork chops making sure not to crowd the pan too much (if you need to cook the chops in batches that's ok). Let the pork chops sit in their place for 3-4 minutes per side, don't move them around at all.

3) When the underside is brown and has a good sear, flip the chops over and cook on the other side. Cook until their internal temp reaches 150*F. Then transfer the chops onto a plate to let them rest.

4) Add 1 tablespoon of butter to the same pan and saute the frozen veggies over medium-high heat. Cook about 5-7 minutes until heated through. Transfer to a plate.

5) For the pan sauce: add 1 tablespoon of butter to the pan along with the broth, wine, thyme, garlic and onion. Allow the sauce to come to a boil and cook about 3-5 minutes to allow the alcohol to cook off.

6) Serve the pork chops with a side of veggies and drizzle the pan sauce over the whole plate!