Since I started actually buying pork and cooking it myself, one of the few types I’ve made a few times now are boneless pork chops. While it is not the best cut of pork, when cooked right, it is certainly delicious. Tonight I had a couple small chops, about 1/3 of a pound each and decided to cook them both and have a tasty lunch tomorrow.
Originally I wanted to make some creamy polenta with herbs to serve with it, but alas, I did not have any. Instead I made some pasta (elbows and penne due to a low box) and served the tasty pork chop on top with some of the pan sauce and juices. Of course I made my favorite vegetable, Brussels Sprouts to go with it, what else.
The chops can be made using the oven to finish, or in the pan. I decided just to keep it on the burner, while I prepared the pasta and sprouts.
(serves 2, easily doubled for more people)
2 pork chops, about 1/3 pound each
3 tbsp butter
1 small onion or half large onion, chopped
2 cloves garlic minced
1/8 tsp salt (preferably sea salt)
ground black pepper
1/3 cup dry white wine
1/4 cup chicken stock
1 sprig fresh rosemary and thyme
Pat pork chops dry and season with salt and pepper on each side. Heat a large skillet over medium heat with 2 tbsp butter. When butter begins to bubble, add pork chops and sear on each side, about 3 minutes per side, depending on thickness. You don’t want to cook through, just looking for a nice brown sear. Remove and set aside.
Lower heat to low and add garlic and onions to pan and cook for 2-3 minutes.
Add white wine and reduce by about half. And then place the chops back into the pan, along with chicken stock, rosemary and thyme. Top chops with pan sauce and cover pan until chops are cooked to your preferred temperature (145 for medium, my preference). It should take about 10-15 minutes. During that time, baste pork chops with pan sauce 3 or 4 times, and flipping them once.
Serve over pasta, or polenta and Brussels Sprouts on the side.