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homestyle pork chops with herbed pan sauce

(4 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

My local market features pork chops frequently, so I'll grab a few packages to freeze so I can make this recipe when I haven't anything else planned for dinner. It has become my basic "go to" recipe for simple, pan-fried pork chops. It's quite simple to prepare and cooks rather quickly (especially if the pork chops are pounded thinly enough). Yet in the end, you get tasty pork chops with an herbed pan sauce that you can spoon over the chops or buttered mashed potatoes.

►
(4 ratings)
yield 4
prep time 5 Min
cook time 15 Min
method Pan Fry

Ingredients For homestyle pork chops with herbed pan sauce

  • PORK CHOPS
  • 1/2 cup
    all-purpose flour
  • 1/2 tsp
    salt
  • 1 Tbsp
    black pepper
  • 1/4 cup
    olive oil, divided
  • 4
    boneless center-cut pork loin cutlets (or boneless pork chops), pounded to 1/2" to 1/4" thickness
  • 2 clove
    garlic, minced
  • HERBED PAN SAUCE
  • 1 1/2 cups
    low-sodium chicken broth
  • 1 tsp
    dried rosemary
  • 1 tsp
    dried thyme
  • 1 Tbsp
    unsalted butter

How To Make homestyle pork chops with herbed pan sauce

  • 1
    In a shallow dish, stir together the flour, salt and pepper.
  • 2
    Rub pork chops evenly on both sides with half of the olive oil. Place chops in the flour mixture and turn several times until both sides are coated in flour. Shake off excess flour.
  • 3
    Heat remaining 2 Tbsp oil in a heavy skillet; add garlic and sauté about 1 minute (just enough to heat through). Add chops and fry over medium heat about 4 to 6 minutes on each side or until thoroughly cooked and no pink remains in center (total time will depend on thickness of the chops; thicker chops will take longer to cook completely).
  • 4
    Remove chops to 4 individual serving plates, and let stand about 3 minutes before serving.
  • 5
    While chops are resting, make the pan sauce. Start by pouring off excess oil from skillet. Increase heat to medium-high. Add broth, rosemary, thyme and butter to skillet, and use a wooden spoon to deglaze pan (scraping up browned bits while stirring constantly) for about 3 to 4 minutes. Spoon some of the pan sauce over each pork chop (or over buttered mashed potatoes), and serve immediately.
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