Michael spotted these tasty chops over on Food Gawker. The original recipe comes from A Cast Iron Foodie. Growing up, I was an insanely picky eater and used to always hate pork chops. My most dreaded meal was actually pork chops, limas and perogies. I still can't stand those gooey perogies, but pork chops and limas are delish. We sucked it up and bought some organic chops for this recipe and I definitely think it was worth it. You'll see a note below about corn starch in the ingredients list. We thought the sauce was so good, but it was really hard to keep it on the pork b/c it was so thin. We ended up just sopping it up with bread. The second night for leftovers, we added a bit of corn starch into the sauce while heating it to thicken it up. I'd definitely recommend doing this because the sauce is too tasty not to enjoy!
Takes just about 35 minutes to make; serves 4. You have to take the chops out of the fridge 30 minutes before you start cooking - don't forget to factor that in like we did!
We served these guys with spinach sauteed with garlic and shallots and some bread.
- 4 boneless pork chops, about 1-3/4 inches thick
- 1-2 Tbs vegetable oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 cup vermouth (or white wine)
- 1/2 cup chicken broth
- 1-2 tbsp cornstarch (this was not in the original recipe, but we thought the sauce was too thin. We added it the second night with leftovers and it was much better. We recommend using it for a thicker sauce). Add 1 tbsp, see if it is thick enough. If not, add another.
- 2 tsp fresh sage, chopped
- 3 Tbs butter, divided into 6 pieces
- A splash white wine vinegar
- Take pork chops out of the refrigerator 30 minutes before you want to start cooking. After the first 15 minutes, salt and pepper both sides of the meat.
- Coat the bottom of a cast iron skillet with vegetable oil and heat on medium-high until the oil begins to smoke, about 5 minutes.
- Put the pork chops in the pan, leaving a little room between each. Once you put them down don't move them, you'll disturb the nice sear you have going on. Flip after about 5 minutes. Cook for an additional 6 minutes (cook less if your chops are thinner) or until 135° for medium rare. Transfer the pork to a side dish.
- Add the shallots and stir for 3-4 minutes. Add the garlic and cook for 30 seconds. Add the vermouth and chicken broth and deglaze the bottom of the pan by scraping with a spatula. *Add corn starch if using. Let the liquid reduce by ½. Add the sage and continue stirring.
- Turn off heat and add the butter one piece at a time stirring constantly. Let each piece almost completely melt before adding the next. Turn the burner back on if the melting slows noticeably, but you'll probably be fine without.
- Remove the pan from the heat and hit the sauce with a very small splash of white wine vinegar
- Return the pork chops and accumulated juices to the pan and coat with sauce. Serve and enjoy.