How To Reverse Sear Pork Chops with Easy Pan Sauce
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
47 mins
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Servings
4 servings
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Calories
453 kcal
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Course
Main Course
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Cuisine
American
How To Reverse Sear Pork Chops with Easy Pan Sauce
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Prep Time: 5 minutes Cook Time: 32 minutes Total Time: 37 minutes Makes 4 servings
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Ingredients
- 4 bone-in pork chops ¾-1 inch thick
- 4 tablespoon butter melted
- 2 cloves garlic minced
- sprigs of rosemary optional
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon olive oil
Pan Sauce
- reserved pan drippings
- 1 ½ cups chicken or vegetable broth
- 1 tablespoon flour optional, for thickening
- salt and pepper to taste
Instructions
- Preheat your oven to 250ºF (120ºC).
- In a large bowl, melt the butter. Add minced garlic, salt, and pepper, and mix well.
- Dredge each pork chop in the butter mixture, ensuring they're evenly coated. Place them on a baking sheet with a rack to allow air circulation.
- Bake the pork chops for 35-40 minutes or until the internal temperature reaches 110ºF (43ºC). This slow baking process helps to cook the pork chops evenly.
- Once the pork chops reach the desired internal temperature, remove them from the oven. In a large cast iron skillet, heat olive oil over high heat until it begins to smoke.
- Carefully place the pork chops in the hot oil. Sear each side for about 1 minute or until nicely browned. Add 2 sprigs of rosemary and 2 tablespoons of butter, then baste the pork chops with the butter.
- Once both sides are seared, remove the pork chops from the pan and allow the excess butter and oil to drip off. Set the pork chops aside to rest while you make the pan sauce.
- Pour off any excess oil from the skillet, but keep the flavorful browned bits in the pan. Over medium heat, deglaze the skillet by adding chicken or vegetable broth, scraping up any browned bits from the bottom of the pan.
- Thicken (Optional): If you like, you can thicken the sauce by whisking in a tablespoon of flour. Simmer until the sauce thickens slightly.
- Taste the sauce and season it with salt and pepper if needed. Serve the pork chops with the pan sauce.
Notes
- Let the pork chops rest. Allow 5-10 minutes in between baking and searing to ensure the pork chops stay juicy.
- Don’t sear too long. Only about 1 minute per side to get a nice crust is enough. You do not want to burn or overcook the pork chops.
- Use a thermometer. Checking the internal temperature after the pork chops bake ensures they will cook to perfection.
- Bring the pork to room temperature before cooking. This allows for more even cooking and better results.
- Tips for Storing. Store leftover pork chops in an airtight container for up to 3 days or in the freezer for up to three months. Heat it up in a 350° F oven for 10-15 minutes in a covered baking dish with a bit of water until heated through.
- Use Your Exhaust Fan. Searing at a high temperature generally is a bit smoky so you may want to use your fan to help pull some of it out of your kitchen.
Nutrition Information
Show Details
Calories
453kcal
(23%)
Carbohydrates
1g
(0%)
Protein
35g
(70%)
Fat
34g
(52%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
147mg
(49%)
Sodium
765mg
(32%)
Potassium
594mg
(17%)
Fiber
0.1g
(0%)
Sugar
0.02g
(0%)
Vitamin A
362IU
(7%)
Vitamin C
0.5mg
(1%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 1g | 0% |
| Protein | 35g | 70% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 765mg | 32% |
| Potassium | 594mg | 13% |
| Fiber | 0.1g | 0% |
| Sugar | 0.02g | 0% |
| Vitamin A | 362IU | 7% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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