These are absolutely the tastiest, tenderest, moistest pork chops you will ever eat, attested to by everyone that has ever had them. I don't recommend using pork chops thicker than 1 inch.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
2
Yield:
2 pork chops
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

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.

Nutrition Facts

737 calories; protein 26.7g 54% DV; carbohydrates 39.1g 13% DV; fat 53.3g 82% DV; cholesterol 298.8mg 100% DV; sodium 1192.4mg 48% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/16/2019
Made as written and these turned out good. There is a lot of in and out with the pork chops and quite a few steps making this pretty lengthy so plan ahead and allow yourself some extra time. The one thing I did not like was crisping up the chops just to sog them up. Depending on the thickness of your chops you may need to reduce the cook time some. Mine got overdone. Overall a good recipe just a little lengthy. Read More
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