Boneless Pork Chop with Tomato and Shallot Pan Sauce

One of the greatest things in the world is a delicious sauce. You can often have a great dish, but without a sauce that ties it together, the dish isn’t truly complete. I love making pan sauces, with or without the meat in the pan, because you get all the delicious bits from the steak or pork, etc. that you seared in that same pan. I don’t eat a lot of red meat in general, and I hardly ever cook it at home, so typically pan sauces will fall on Mr. Pig.

This dish really is something that I make for myself, but I measured it all out and did a double portion. This could translate into another doubled portion for four people, or two really hungry people. You could use caramelized onions instead, or do this with red wine, whatever you want or prefer. This sauce uses a little tomato paste, which gives it a great thickness. This pork chop would pair nicely with some simple pasta with olive oil and cheese or orzo. I’m already hungry for another…time to heat up my pan.

Ingredients:

Serves 2
(serving size could be doubled, just use double the ingredients and a larger pan)

2 medium size boneless pork chops (similar thickness is ideal for even cooking)
1 medium shallot, fine dice
1 tablespoon tomato paste
1/2 Cup chicken stock, plus 2 tablespoons
1 sprig each of Thyme and rosemary
2-3 leaves of sage
kosher salt
black pepper
1 tablespoon cooking oil (like grapeseed)
1 tablespoon butter, plus ~1/4 – 1/2 tablespoon butter

In a medium sauce pan (preferably with a lid), heat oil over medium-high heat. Season pork chops generously on both sides with salt and pepper. When oil is hot, add chops to pan and sear on each side for 2 minutes. After second side is cooked, remove chops and add shallots and 1/2 tablespoon butter. Cook, stirring regularly for 2 minutes.

Add chops back to pan and add stock, herbs, remaining butter and tomato paste. Mix sauce to evenly spread out the tomato paste. If sauce gets too thick, add a little bit of stock. Baste chops with sauce using a spoon and then cover. Cook for about 3-4 minutes, depending on the size of chops. Remove lid and continue to baste chops until medium-rare, or when chop reaches 145 internal temp. Remove from pan and top with pan sauce. Discard herbs and serve with quinoa, mashed potatoes or your favorite sides.