Ingredients:

  • 4 (approx. 6–8 oz / 170–225 g each) boneless, thick-cut pork loin chops, cut to 1 to 1.25 inches (2.5–3 cm) thick.
  • 1 teaspoon (5 g) coarse Kosher salt
  • ½ teaspoon (2.5 g) freshly cracked black pepper
  • 1 tablespoon (15 ml) olive oil or neutral oil (e.g., canola, grapeseed)
  • 4 tablespoons (56 g) unsalted butter (preferably cold, cut into 4 pieces)
  • 2 cloves garlic, smashed but kept whole
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 medium shallot, finely minced (about 2 tablespoons)
  • ¼ cup (60 ml) dry white wine OR extra chicken stock
  • ¾ cup (180 ml) low-sodium chicken stock (or vegetable stock)
  • ½ teaspoon Dijon mustard
  • 1 teaspoon (5 ml) fresh lemon juice
  • Salt and pepper, to taste

Instructions:

  1. Prep the Chops: Pat the pork chops completely dry with paper towels—this is non-negotiable for a good crust! Season aggressively and evenly on both sides with salt and pepper.
  2. Heat the Skillet: Place a heavy-bottomed cast iron or stainless steel skillet over high heat. Add the olive oil and allow it to shimmer, just before it starts to smoke.
  3. Sear the Pork: Place the pork chops gently into the hot skillet, ensuring they don't touch. Sear undisturbed for 3 to 4 minutes until a deep golden-brown crust (the 'fond') has formed.
  4. Flip and Lower Heat: Flip the chops. Immediately reduce the heat to medium.
  5. Add Aromatics: After 1 minute on the second side, add the butter, garlic, thyme, and rosemary to the pan.
  6. Baste (Arroser): As the butter melts and foams, tilt the pan slightly and use a large spoon to scoop the melted butter mixture, repeatedly pouring it over the tops of the pork chops for 2 to 3 minutes.
  7. Check Doneness: Continue basting until the internal temperature of the thickest chop registers 140°F (60°C) for medium.
  8. Rest: Remove the chops immediately to a warm plate or cutting board and tent loosely with foil. Allow them to rest for 5 minutes. The carryover heat will raise the temperature to the safe final temperature of 145°F (63°C).
  9. Sauté Shallots: Drain off all but about 1 tablespoon of fat/butter mixture from the skillet (leaving the fond in place). Return the skillet to medium-high heat. Add the minced shallot and cook for 30–60 seconds until softened.
  10. Deglaze: Pour in the white wine (or extra stock). Scrape up all the browned bits (the fond) from the bottom of the pan using a wooden spoon. Reduce the liquid by half.
  11. Simmer and Thicken: Add the chicken stock and Dijon mustard. Bring the sauce to a quick simmer and cook until it slightly reduces and thickens (about 2–3 minutes).
  12. Finish and Serve: Stir in the lemon juice. Taste the sauce and adjust salt and pepper. Spoon the pan sauce generously over the rested pork chops.