Pan-Seared Thick-Cut Pork Chop with Pan Sauce by Slmanofficial

Ingredients

• 2 thick-cut (1.5 inch) pork chops on the bone
• 1 tbsp salt (for seasoning)
• 1/2 tsp black pepper
• 4 tbsp unsalted butter, divided
• 1 garlic clove, crushed with skin on
• 3 sprigs fresh thyme
• 1 shallot, thinly sliced
• 30 ml (2 tbsp) brandy
• 300 ml pork or chicken stock
• 1 tsp apple cider vinegar
• 1 tbsp olive oil
• 2 tbsp dijon mustard

Instructions

1. Pat the pork chops dry with paper towels, remove any tough rind while keeping the fat cap, and season generously with salt. Let sit for 30 minutes.
2. Place the chops in a cold pan, fat side down. Turn heat to medium-low and render the fat until the pan is coated and the fat is golden.
3. Sear the chops on both sides in the rendered fat for 4-5 minutes per side until a deep golden-brown crust forms.
4. Add 2 tablespoons of butter, the crushed garlic, and thyme to the pan. Baste the meat continuously for 2-3 minutes until the internal temperature reaches 46-50°C (115-122°F).
5. Remove the pork from the pan and set aside to rest for at least 10 minutes.
6. Remove garlic and thyme from the pan, add sliced shallots to the pan juices, and cook over medium heat for 3-4 minutes until soft.
7. Pour in the brandy, allowing the alcohol to burn off or evaporate for 1-2 minutes.
8. Add the stock, bring to a simmer, and reduce by half until the sauce coats the back of a spoon.
9. Pass the sauce through a fine-mesh sieve, stir in the vinegar and remaining 2 tablespoons of butter to finish.
10. Slice the rested pork off the bone and into thick strips. Plate with the bone, pour over the sauce, and garnish with a drizzle of olive oil and a dollop of Dijon mustard.