Are you looking for that perfect pan seared pork chop? The best part of that is the good caramelization. That butter that gets in there and gives it such a great nutty flavor. Well folks, we’re gonna show you how, whether you’re cooking this inside or outside this hog is easy and we’re doing it with a creamy wine sauce to boot.
First things first and the main component to this other than the pork chop itself is the cast iron. Thats right folks nothing gives a good caramelization like a sizzling hot cast iron skillet. Like most times, I like to do this outside on the grill so keep that in mind if you’d like to take this in the great outdoors (check our video below). But, you can easily do this same method inside on the stove top in the same cast iron skillet.
Look for Marbling
Now we’ve talked about the band, lets talk about the star of the show… The Bone-In Pork Chop. I like to get them about 1-inch thick. Did y’all know pork has marbling just like beef? Marbling are those little white flecks scattered throughout the meat which creates tenderness, flavor and moisture. The more tiny flecks of marbling you see the better that hog is going to be!
Pro Tip: To keep the chops from curling up when cooking (especially those thinner cuts) cut a slit right through the rind (fat around the edge) of the pork chop.
Baste Those Bad Boys
You’re going to sear these chops in a good butter and oil mixture. This mixture will help the butter from burning while giving it a great nutty flavor. Baste those with a spoon while cooking to incorporate more flavor in the chops.
This will also help aid in that crust caramelizing on top.
The last remaining step before enjoying this is to place these chops back into the wine reduction sauce and let them simmer for about 3-4 minutes. Remove from the heat, let rest and pour a little more creamy wine sauce on top for added flavor.
Be sure and check out the full recipe below as well as the Video to follow all the steps. We appreciate you stopping in and checking out our little tips and tricks to the perfect pan seared pork chop.
Perfect Pan Seared Pork Chop - Cowboy Kent Rollins
- 2 1-inch thick bone-in pork chops
- Lime juice
- Red RIver Ranch Mesquite Seasoning or favorite all-purpose seasoning
- 2 tablespoons avocado oil or olive
- 3 tablespoons butter divided
- 2 garlic cloves minced
- 1 green onion chopped
- 2 teaspoons chopped fresh thyme
- ½ cup heavy cream
- 3 tablespoons white wine ie Pinot Grigio
- Rub both sides of the chops with lime juice. Sprinkle with the Mesquite seasoning (or seasoning of your choice and rub in on both sides. Cover and place the icebox at least 3 hours. Remove the chops from the icebox about 30 minutes before cooking to warm.
- Add the oil to a large cast iron skillet over medium-high heat. When it first begins to smoke stir in 2 tablespoons of butter.
- When the butter begins to brown, add the chops and let cook for 4 minutes. Flip the chops over and cook an additional 4 minutes basting frequently with the butter and oil mixture.
- Remove the chops from the skillet and turn the heat to medium-low. Add the remaining 1 tablespoon of butter, garlic, onion and thyme. Stir occasionally until the garlic begins to brown. Stir in the heavy cream and let simmer for about 3 minutes, stirring occasionally.
- Stir in the wine and cook for 2 to 3 minutes, stirring occasionally. Add the chops back to the skillet and cook for 4 minutes. Place chops on a plate and pour over the remaining sauce. Serve immediately.