Pan-Seared Pork Chops with Shallot, White Wine, and Thyme

Ingredients

Special ingredients: shallot (fresh); dried thyme; white wine

Special equipment: skillet or pan with a lid; meat thermometer (optional)

  • -----STEP 1 (cooked in step 5)-----
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  • 2x - 6oz pork chops, lean*
  • -----STEP 2 (cooked in step 8)-----
  • ½ c inexpensive white wine
  • 1 tsp flour
  • 3-6 TBSP water, divided
  • -----STEP 3-----
  • 1 medium shallot, fresh, sliced (about ¼ cup)
  • 2 tsp olive oil, divided

*Choose a leaner cut such as a boneless pork loin chop.  It is fine if there is visible fat along the edges, where it can be easily trimmed away.

Directions
  1. Mix salt, black pepper, garlic powder, and thyme together in a small dish.  Use all of the seasoning mixture to season both pork chops.  Set aside.
  2. Mix 2 TBSP water with the flour until smooth.  Set aside.  Measure wine and set aside.
  3. Heat 1 tsp oil to a large skillet (non-stick is preferred) over medium-high heat.  Add shallot and sautéed until tender-crisp, about 2-3 minutes.  Remove from skillet and set aside.
  4. Return skillet to heat and add remaining 1 tsp oil. Allow skillet to reheat if needed. 
  5. Add pork chops to the skillet.  Use your flattened palm or a spatula to firmly press each chop down for 2-3 seconds, ensuring an even sear on the first side.  Cook pork chops on this side, uncovered, for about 4 minutes.  If the pan drippings look like they might be darkening/drying too quickly, add 1 TBSP of water (you can keep adding water at any time, it cools off the pan and prevents the drippings from burning).
  6. Turn chops, moving to a new area of the pan if possible.  A fresh spot in the pan will be hotter and create a better sear.  Using a clean spatula, press down each chop firmly for 2-3 seconds to sear.  Cook uncovered another 2 minutes.
  7. Add a small portion of the wine (about 2 TBSP).  Cover the pan with a lid.  Continue cooking another 2 minutes. 
  8. Remove the lid.  Flip the chops.  Add the rest of the wine, then the shallots, then the flour/water mixture.  Use your cooking utensil to mix around the ingredients so they are well-combined, and to free up any pan stuck-on drippings.
  9. Take the temperature of the pork chops using a meat thermometer in the thickest part of the chop (if you have a thermometer).  The final temperature will be 165 ºF. 
  10. Cover the sauce/chop mixture and add 1 minute of cook time per every 10 ºF below 165 ºF they are.  (If working without a meat thermometer, cook for 2 more minutes then slice into one and make sure there is no pink).
  11. Check the temperature again.  If done, remove from pan.  If not, continue cooking (covered) until done.  Add an additional 1 TBSP of water if you need to keep cooking the chops, or any time the sauce looks overly thick and paste-like.
  12. Serve with the shallot and wine pan dripping mixture poured on top of the pork chops.
Prep Time
25 min
Nutrition Facts
  • Servings per Recipe: 2
  • Amount per Serving: 1 pork chop (6oz)
    • Calories: 317 cal
    • Calories from Fat: 97 cal
  • Total Fat: 11 g
    • Saturated fat: 2.5 g
  • Cholesterol: 97 mg
  • Sodium: 413 mg
  • Carbohydrate: 5 g
  • Dietary Fiber: 1 g
  • Protein: 40 g
  • Exchange: 6 lean protein, 1 fat
  • Carbohydrate Units: 0 units