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How To Reverse Sear Pork Chops with Easy Pan Sauce

Prep Time: 5 minutes Cook Time: 32 minutes Total Time: 37 minutes Makes 4 servings

Prep Time
5 mins
Cook Time
5 mins
Total Time
47 mins
Servings: 4 servings
Calories: 453 kcal
Course: Main Course
Cuisine: American

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

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  1. Preheat your oven to 250ºF (120ºC).
  2. In a large bowl, melt the butter. Add minced garlic, salt, and pepper, and mix well.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Thicken (Optional): If you like, you can thicken the sauce by whisking in a tablespoon of flour. Simmer until the sauce thickens slightly.
  10. Taste the sauce and season it with salt and pepper if needed. Serve the pork chops with the pan sauce.

Notes

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  • 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.
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Nutrition Information

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

% 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.