Slow-Cooked Pan-Fried Pork Chops

American · Summer · 120 min · Serves 4 · By The Lesapor Kitchen

These pork chops are seasoned and pan-fried to golden perfection, then slow-cooked to maintain their juiciness. It’s a perfect dish for a relaxing summer weekend.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 2 tablespoons olive oil
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves, chopped
• 1/2 cup chicken broth
• 1 tablespoon butter

Method

1. Pat the pork chops dry with paper towels and season both sides generously with flaky sea salt and freshly ground black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear on each side until golden brown, about 3 minutes per side. Transfer to a plate and set aside.
3. Reduce the heat to medium and add the minced garlic to the skillet. Sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
4. Stir in the fresh thyme leaves and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
5. Return the pork chops to the skillet, reduce the heat to low, cover, and let them cook slowly for about 1 hour, or until the pork is tender.
6. Once the pork chops are cooked, remove them from the skillet and increase the heat to medium-high. Stir in the butter and reduce the sauce slightly, about 2-3 minutes.
7. Serve the pork chops drizzled with the pan sauce. Enjoy!