Stuffed Pork Chops with Pan Sauce
SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 30 minutes
COURSE: Main
Everyone loves our stuffed pork chops. We created a cornbread dressing stuffed with golden raisins that’s simply fantastic. What brings them over the top is this pan sauce featuring a well-balanced blend of ingredients that complements the premium pork and inherent sweetness of the dressing. A fast and easy way to serve a fantastic meal with Citarella sides!
Ingredients
- 4 Citarella Stuffed Pork Chops
- 2 Tbsp Citarella Olive Oil
- 2 cloves garlic, smashed
- 3 sprigs thyme
- 1 shallot, minced
- 2 Tbsp Sherry vinegar
- 2 Tbsp white wine
- 3 Tbsp unsalted butter
- Salt and pepper, to taste
- Parsley, minced, for garnish
- Citarella sides, for serving
Instructions
- Preheat oven to 375F.
- Season pork chops all over with salt and pepper.
- In a large skillet over medium-high heat, heat oil. Once shimmering, add thyme sprigs and smashed garlic cloves and cook for 1 minute until aromatic. Add pork chops and sear on both sides until golden brown on both sides. Discard garlic cloves, and reserve pan drippings in pan.
- Transfer chops to a parchment paper or foil lined baking sheet and bake until internal temperature reaches 140F, about 10-12 minutes. Allow pork to rest while you make the pan sauce.
- Meanwhile, in the same pan you cooked the pork, over medium heat, add shallots and cook 1-2 minutes until translucent. Deglaze pan with sherry vinegar and white wine, and simmer for 1-2 minutes until slightly reduced. Add in butter, stirring until emulsified and incorporated. Check seasoning, and adjust as necessary.
- Place chops on serving dish, drizzle with pan sauce, and garnish with fresh parsley.
- Serve with your favorite Citarella sides and enjoy!
