These pan-seared pork chops are the perfect example of simple ingredients done right. With a 4–5 minute sear on each side, the chops develop a golden, flavourful crust while staying juicy and tender inside. Aromatic garlic, herbs, and a touch of smoked paprika infuse the butter-basted pork with rich, herby depth. A splash of broth or wine and a hint of mustard finish the pan sauce, making it ideal over creamy mashed potatoes. This is weeknight comfort with steakhouse-level satisfaction—all done in under 30 minutes.
Today’s pan-fried pork chop highlights that we do not have to eat the old flip-flop! Hands up! Who is guilty of dried-out pork chop cooked in a pan or oven?

👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.

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Ingredients:
For the Pork Chops:
– 2- 4 bone in pork chops (about 1-inch thick)
– 3 tbsp unsalted butter
– 1 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 tsp dried thyme (or 1 tsp fresh thyme, finely chopped)
– 1/2 tsp dried rosemary (optional, for extra depth)
– 1/2 tsp smoked paprika (for added richness)
– Salt and black pepper to taste
– 1/4 cup chicken broth (or white wine for extra depth)
– 1 tsp Whole grain/ Dijon mustard (optional, but adds a subtle tang)

For the Mashed Potatoes: Make as you would

pork chops sear for 4-5 minutes per side until golden brown and cooked through (internal temperature of 145°F / 63°C).

#backyardchef #porkchops #pansauce

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