Pan Seared Garlic Herb Pork Chops

What does cast iron do SO well? Sear meat! Because cast iron gets very hot, you are able to create that perfect sear on a piece of meat to lock in juices and flavor! Aside from perfectly seared meat, this Pan Seared Garlic Herb Pork Chops recipe utilizes herbs, lemon and white wine (our favorite flavors of summer!) to create an easy, and somewhat decadent meal that will require barely any clean up!Pan Seared Garlic Herb Pork Chops

Makes: 4 servings

Total Time: 30 minutes

Ingredients:

4 boneless pork chops

2 tablespoons butter

¼ cup all-purpose flour

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon herbs de provence

kosher salt

freshly ground pepper

garlic

white wine sauce

2 tablespoons butter

2 cloves garlic minced

1 tablespoon flour

½ cup dry white wine

juice of 1 lemon

½ cup heavy cream

1 teaspoon herbs de provence

4 sprigs fresh thyme leaves

Directions:

In a large bowl, whisk flour, garlic powder, onion powder and herbs de provence. Season generously with salt and pepper. Set aside. Heat 2 tablespoons butter in a large cast iron skillet over medium-high heat.

Dip each pork chop in the flour mixture, making sure to cover completely. Once the pan is hot, add dredged pork chops and sear 3-4 minutes on the first side — keeping on medium-high heat. After 3-4 minutes, turn the heat to medium and flip, cooking for another 3-4 minutes. Remove pork chop from the pan and transfer to a plate. Cover to keep warm.

To make the sauce, return the skillet to medium heat and add 2 tablespoons butter and minced garlic. Cook for 1-2 minutes, until fragrant. Add flour to the butter mixture and whisk. Pour in wine and cook for 1 minute. Add lemon juice, stock, cream, herbs de provence and thyme. Season generously with salt and pepper.

Simmer for 3-4 minutes, then taste and add more seasoning if desired. Reduce heat to low and add pork chops back to the pan. Depending on the thickness, you may need to cook for several more minutes until pork reaches an internal temperature of 145°F. Drizzle each chop with sauce and serve immediately.

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