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There’s nothing better than a tender and juicy pork chop! It just melts in your mouth and this pork chop recipe is one that will do just that.
The pan sauce we make at the end of this recipe is what makes it…hands down! It’s delicious, and simple to make. Chicken broth, white wine, butter, and thyme it adds just the right amount of flavor to finish off this dish.
Tender and Juicy Porkchop
- 1 lb pork chop
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp flour
- ½ tsp smoked paprika
- ½ tsp italian seasoning
- ¼ tsp mustard
- salt to taste
- pepper to taste
- 1 cup chicken broth low-sodium
- 1 tbsp butter
- ½ cup white wine dry, crisp
- 1 tsp thyme fresh
- Preheat oven to 425 degrees & combine all the spices for the pork chop seasoning in a bowl.
- Season/cook the potatoes – put potatoes in a large bowl and add the oil and seasoning. Mix together until fully coated. Spread potatoes out on a baking sheet and bake for 25 minutes or until you can pierce potatoes with a fork.
- Pat pork chops dry with paper towels. Season both sides with salt & pepper and sprinkle the seasoning over the pork generously to both sides. Rub the seasoning in good.
- Heat 2 tbsp of olive oil in a large pan. When heated add pork chops. Cook for about 4-5 minutes and flip. Cook another 4-5 minutes. Set aside for about 5 minutes.
- Cook the beans – while the pork chops cook, heat 1-2 tbsp of olive oil in a pan. Add the garlic. Cook for 30 seconds until fragrant. Add the beans – season with salt and pepper. Cook, tossing frequently for about 7-10 minutes or until they reach your desired softness.
- Make the pan sauce – while the beans cook, to the pan used to cook the pork chops, add the broth, wine, butter and thyme. Deglaze the pan and bring to a boil and simmer for about 5 minutes or until the sauce begins to thicken.