Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pork chops with pan sauce. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Pork chops with pan sauce is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Pork chops with pan sauce is something that I’ve loved my whole life. They are nice and they look fantastic.

Wide Range of Saucepans, Frying Pans, Pots, Pans, Woks, Cookware Sets & More. Free UK Delivery on Eligible Orders Pan seared pork chops are an easy weeknight dinner option. Use your cast iron skillet to make this healthy low carb dinner tonight for your family. Learn how to cook juicy, thick, bone in pork chops with a pan sauce.

To get started with this recipe, we have to first prepare a few components. You can have pork chops with pan sauce using 6 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Pork chops with pan sauce:

1. Take 75 ml maple syrup
2. Get 150 ml apple cider vinegar
3. Prepare 2 rib end pork chops, about 3/4 in thick
4. Get 1 small shallot, finely chopped
5. Prepare 1/4 cup unsweetened apple juice
6. Prepare Unsalted butter

Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side. Transfer the seared pork chops to a plate or bowl while you sear the others. After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes. Remove the chicken, pork chops, or steak from the pan and let them rest on a plate or platter covered with foil in a warm spot.

Steps to make Pork chops with pan sauce:

1. Add the maple syrup to a small pot and put it on medium-low heat. Bring it up until you can just see the first tiny bubbles forming beneath the surface (about 10 minutes) and add the cider vinegar. Swirl the pot occasionally while the liquid reduces slightly (don't stir).
2. While you wait for the sauce to reduce, put a medium pan on medium-high heat. Add a splash of veg oil and a small knob of butter. Season the chops with salt and pepper and add them to the pan. Sear the chops for 4 minutes then flip. Sear another 3 to 4 minutes on the other side, using a spoon to baste the chops with the frying oil. When they're done, remove the chops to a plate to rest. Turn the pan down to low and remove any excess oil.
3. Add a knob of butter to the pan and toss in the shallots. Sweat them for about 1 minute then pour in the the maple/vinegar reduction. Immediately add the apple juice. Use a wooden spoon to scrape any caramelized bits from the bottom of the pan. Let bubble away for 1 to 2 minutes until reduced to a thin syrup (it'll thicken more as it cools). Whisk in another knob of butter as well as a pinch of salt and several course grinds of black pepper, then serve with the chops.

After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes. Remove the chicken, pork chops, or steak from the pan and let them rest on a plate or platter covered with foil in a warm spot. Pour off most of the fat from the pan, careful to leave the meat juices. You want a little bit of fat left in the pan. • Meanwhile, pat pork* dry with paper towels; season with remaining Italian Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. TIP: If pork begins to brown too quickly, lower heat. • Transfer to a cutting board.

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