These pork chops with pan sauce are simple to make, yet taste like you spent hours in the kitchen. The recipe only requires a few ingredients, most of which you might already have in your pantry. The best part is the sauce is made right in the same pan, so there’s little cleanup required. Serve these pork chops with a side of veggies and rice for a complete meal.
All about Pork Chops with Pan Sauce
Pork chops are one of the most popular types of meat and for good reason. They are flavorful and versatile, meaning you can cook them in a variety of ways. One of the best things about pork chops is that they are easy to prepare at home, so if you want a tasty dinner without spending a lot of time in the kitchen, they are a great choice.
There are many different ways to cook pork chops, including grilling, frying, and baking. Depending on how you cook them, the final dish can have a variety of flavors and textures. In this recipe, the pork chops are first seared then cooked in a sauce. This creates a wonderful caramelized coating on the outside of the meat, while keeping it tender and juicy on the inside.
The sauce is made with the frying bits of the meat, the garlic-infused olive oil, and the brandy or cognac. It’s formed in the pan, and there’s no need to make anything else to get the tastiest pan sauce ever.
This recipe is also a great way to create a simple and flavorful meal using just one pan. Cooking in one pan makes cleanup easy because it reduces the amount of dishes you have to do afterwards. You only need to wipe down your pan with a sponge or cloth when you are done cooking, which saves time and effort.
Ingredients You’ll Need for Pork Chops with Pan Sauce
- Pork chops (bone in)
- Garlic cloves
- Dried rosemary
- Dried thyme
- Black pepper
- Brandy or cognac
- Olive oil
How to Make Pork Chops with Pan Sauce
- Peel the garlic cloves and cut them into thin slices.
- Add the olive oil and sliced garlic cloves to the pan. Cook on low to infuse the olive oil with garlic and to brown the garlic without burning it.
- Add the pork chops to the pan and season them with salt, pepper, rosemary, and thyme. Cook for 5 minutes on medium heat.
- Add the brandy or cognac to the pan and flip the pork chops. Cook for another 5 to 7 minutes to finish cooking the pork chops and to reduce the brandy to form a thicker sauce.
Tips and Variations for this Pork Chop Recipe
With these tips and variations, you can create an amazing dish every time:
- Use the high-quality ingredients you can find.
- Add vegetables, such as mushrooms or broccoli, to the pan sauce as it cooks.
- Substitute boneless pork chops for bone-in pork chops or use thinner cuts if you prefer a lighter dish.
- Use other types of meat instead of the pork chops, such as chicken, steak, or lamb chops.
- For a thicker sauce or gravy, whisk in a bit of flour or cornstarch into the brandy to thicken it up.
- To add even more flavor to the pan sauce, deglaze the pan with some red wine after cooking the pork chops and before adding the brandy.
- If you don’t have any brandy on hand, you can use dry white wine for delicious results.
Pork Chops with Pan Sauce FAQs
Why is this a good way to prepare pork chops?
The technique of pan-searing the pork chops then simmering them in a flavorful sauce helps to seal in moisture and infuse the pork with delicious flavor from the sauce.
How do I know when the pork chops are done cooking?
The best way to tell if a pork chop is cooked through is to use a meat thermometer that has been inserted into the thickest part of one of the chops in your pan. You should cook pork to 145 degrees F.
How do I store leftover pork chops?
You can store these pork chops in a sealed container in the fridge for up to a week. The remaining sauce will thicken in the fridge and will turn a bit more liquid when heated again.
Other Pork Recipes
- Pork Chops with Blackberry Peach Sauce
- Pork and Sauerkraut (Slow Cooker)
- Pork Cutlets with Lemon Caper Sauce
- Parmesan Breaded Baked Pork Chops
These pork chops with pan sauce are quick and simple to make, and the end result is a delicious, restaurant-quality entree. You are left with a tender and juicy piece of meat that is bursting with rich, savory flavors. It is fast to make and is sure to satisfy even the most discerning palate. Plus, it pairs well with roasted vegetables or steamed rice for a complete meal. So what are you waiting for? Give this dish a try today.
- 4 pork chops
- 4 garlic cloves
- 1 teaspoon dried Rosemary
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- ½ cup brandy or cognac
- 2 teaspoons olive oil
- Peel and slice the garlic cloves as thinly as possible. Set aside.
- In the pan, add the olive oil and the sliced garlic cloves. Cook on low to infuse the olive oil with the garlic and brown the garlic without burning it.
- Add the pork chops to the pan and season with salt, pepper, and herbs. Cook for 5 minutes on medium heat.
- Add the brandy or cognac to the pan and flip the pork chops. Let cook for another 5-7 minutes. Let reduce the brandy to form a thicker sauce.
This sauce is made with the frying bits of the meat, the garlic-infused olive oil, and the brandy or cognac. It’s naturally formed in the pan and there’s no need to make anything else to get the tastiest pan sauce ever. If you don’t have any brandy on hand, try doing it with a dry white wine for equally delicious results.
These pork chops can be stored in the fridge for up to a week in a sealed container. The remaining sauce will thicken in the fridge and will turn a bit more liquid when heated again.