bone-in pork chop with shallot pan sauce

How To Make bone-in pork chop with shallot pan sauce

• Step 1
  Mix the brine ingredients. Add the pork chops and set them in the fridge to let brine overnight. One hour before cooking, remove the chops from the brine and let them come to room temperature.
• Step 2
  Dry the pork chops and rub paprika, salt, and pepper over both sides. Place a cast Iron skillet over medium-high heat. Preheat oven to 400 degrees.
• Step 3
  Once the skillet starts to smoke, add the olive oil. Lay the pork chops in the hot pan and place a foil-wrapped brick on top (optional). Let sear about 4 minutes each side. Transfer the pan to the hot oven and let cook for about 7 minutes until internal temp is 135 degrees.
• Step 4
  Remove the chops from the oven and set them aside on a carving board to rest.
• Step 5
  Add the shallots over med heat in the same skillet to make the sauce. Cook the shallot 2 minutes. Add the wine and let most evaporate.
• Step 6
  Stir in the stock and bring to a boil. Let it boil for 3 minutes to reduce.
• Step 7
  Stir in the creme fraiche and Dijon mustard. Stir and cook until thickened.
• Step 8
  Serve the pan sauce with the chops and garnish with fresh thyme.
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