Ingredients
- 4 ButcherBox Boneless Pork Chops, defrosted, rinsed and patted very dry
- Salt
- 1 tsp black pepper, freshly ground, plus more for seasoning
- 6 tbsp all-purpose flour
- 4 tbsp unsalted butter
- 1 tbsp canola or other high heat oil
- 2 tbsp shallots, finely chopped
- 2 1/2 cups chicken broth
- 1 tbsp fresh thyme leaves and tender stems, chopped
- 1/2 tsp nutmeg
- 1/4 tsp ground cayenne
- 1/4 cup chopped parsley
Instructions
- On a plate, season the chops with salt and pepper and set aside. On another plate put 3 tablespoons of the flour and then dredge the seasoned pork chops in it so they are fully coated.
- Heat 2 tablespoons of the butter and oil in a large skillet (12-inch diameter) over high and once hot, sear the floured pork chops, undisturbed, until golden brown, about 5 minutes. Turn over and sear the other side just until the pink meat has browned slightly, about 2 minutes. Turn the heat down to medium-low and transfer the chops back to the plate.
- Add the remaining 2 tablespoons butter to the pan and once melted, scrape up all the brown bits. Add the shallots and cook, stirring frequently, until very soft and golden brown, about 5 to 7 minutes. Stir in the remaining 3 tablespoons flour and cook, stirring often, until saturated in the shallot butter and cooked, about 3 minutes. Slowly pour in the chicken broth while whisking vigorously to incorporate it. Bring to a simmer. Stir in the thyme, 1 teaspoon of freshly ground black pepper, nutmeg and cayenne then season with salt.
- Place the pork chops in the gravy and simmer until cooked through to your liking or chops registers 135º F with an instant-read thermometer stuck into the thickest part, about 7 minutes. Turn off the heat. Let the chops rest in the gravy and come up to temperature (150º F for medium). Serve on a platter with the chopped parsley and more black pepper on top, if desired.
Share on Pinterest!Pin at @Butcher_Box!