Pan-seared Pork Chops with Carrots and Onions in a Light Gravy Sauce

You know those pork chops you’ve been avoiding like your weird aunt at family gatherings? Yeah, those. Well, it turns out, they don’t have to be the culinary equivalent of a desert in your mouth. Shocking, I know. I, too, was once a non-believer, sentencing pork chops to a life of being overcooked and underloved, but no more! I’ve seen the light, and it’s juicy and dripping in a light gravy sauce.

So, you want to join the enlightened masses and make your pork chops edible, nay, delicious? Let’s gear up. You’ll need some bone-in pork chops (because bones equal flavor, and we’re here for it), carrots, and an onion to start the party. Then, throw in a bunch of other stuff like garlic, chicken broth, white wine, and a plethora of seasonings that’ll make your kitchen smell like a Michelin-starred restaurant. Or, at least, like a place where people willingly eat pork chops.

First, you’ll play matchmaker with your carrots and onions in a pan with some olive oil, setting the stage with salt, pepper, and oregano. Then, you’ll introduce your pork chops to a sizzling pan where they’ll get cozy with garlic cloves and butter. This is where the magic happens: Worcestershire sauce, lemon juice, pepper, and dill join the party, and suddenly, those once-dreaded pork chops are the life of the party. But wait, there’s more! You’ll whip up a gravy that’s so good you’ll want to write home about it, and then reunite everything in the pan for a flavor party.

The result? Pork chops that are so good, you’ll wonder why you ever doubted them. Go ahead, take a bite, and join the ranks of the pork chop faithful. You’re welcome, world.

Yield: 2

Author: Sippin Foodie

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Pan-seared Pork Chops with Carrots and Onions in a light Gravy Sauce

If you’re like most people, you probably think pork chops are dry or not good. When in reality, people think that because the pork chops have either been overcooked (so easy to do, I’m guilty of it also!) and/or it isn’t seasoned well or needs a good sauce with it. That’s why I wanted to share this perfect bone-in chop dish! It’s really easy, so flavorful, and the pork chops were cooked perfectly!

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 2 Bone-in Pork Chops
• 4 Large Carrots
• 1 Large Yellow Onion
• 5 Garlic Cloves
• 1 1/2 Cup Chicken Broth
• 1/3 Cup of White Wine
• 4 Tbsp of Flour
• Fresh Dill
• Fresh Thyme
• Garlic Powder
• Salt & Pepper
• Crushed Red Pepper Flakes
• 1/2 Stick of Butter
• Dried Oregano
• 1/2 Squeezed Lemon
• Worcestershire Sauce
• EVOO (extra virgin olive oil)

Instructions

1. Chop the carrots and onions, add them to a medium sized frying pan with some evoo. Sprinkle with salt, pepper and oregano. Cook on medium heat. While these are cooking (roughly 7-10 min) start cooking the chops!
2. Season the chops on both sides with salt and garlic powder.
3. In a large frying pan, add garlic cloves and butter. Turn heat to medium-high and cook until butter is melted.
4. Add the chops to the pan. Cover both with Worcestershire sauce, lemon juice, pepper, and dill.
5. Cook on high for about 4-5 min. Flip them over and add the same ingredients (Worcestershire sauce, lemon juice, pepper and dill). Cook another 4-5 minutes.
6. Remove the chops and set aside on a plate
7. Turn heat to medium, pour in white wine, let it cook for 1-2 min, then add chicken broth, flour, a decent amount of garlic powder, oregano and salt. Whisk the entire time preventing the flour from clumping. Taste test and add additional seasoning if desired. The sauce shouldn’t be too thick but also not extremely watery.
8. Add the chops back to the pan, and then add the cooked carrots and onions.
9. Add 2 pinches of salt on top, thyme, oregano and red pepper flakes.

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