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Ingredients1 h servings 737
Original recipe yields 2 servings (2 pork chops )
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat pork chops dry with paper towels and season both sides liberally with salt and pepper.
- Pour flour, beaten eggs, and panko into separate bowls. Dredge seasoned pork chops in flour, eggs, and panko, in that order.
- Heat 2 tablespoons butter and oil together in a large oven-safe skillet over medium-high heat, swirling to coat. Add pork chops to the skillet as soon as the butter stops foaming. Sear until golden brown, about 2 to 3 minutes per side, adjusting heat to prevent burning. Transfer pork chops to a plate.
- Stir thyme into the skillet. Add white wine and deglaze by scraping the bottom of the skillet. Cook until wine is reduced by half, 3 to 5 minutes. Add chicken stock and bring to a boil. Return pork chops to the skillet and cover.
- Bake pork chops in the preheated oven for 30 minutes.
- Meanwhile, melt 3 tablespoons butter in a small saucepan over medium heat. Add flour when butter has stopped foaming and stir until it reaches the color and consistency of peanut butter, about 5 minutes. Set roux aside.
- Remove skillet from the oven and place on the stovetop. Transfer pork chops to a plate using tongs. Bring contents of the skillet to a simmer over medium heat and add roux 1 tablespoon at at time until sauce thickens to desired consistency, 3 to 5 minutes more. Season with salt and pepper and return pork chops to the skillet. Serve immediately.
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- Cook's Note:
- If your skillet does not have an ovenproof cover, aluminum foil works fine.
- Store unused roux in a covered container in the refrigerator for up to 1 week.
Per Serving: 737 calories; 53.3 39.1 26.7 299 1192 Full nutrition
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