Searing these pork chops in creamy shallot sauce before putting them in the oven ensures they stay juicy and tender.
As I’ve made clear in other recipes (see Panko Crusted Pork Chops), the key to cooking a good pork chop is NOT to overcook it. That’s it, that’s really all you have to do for a great piece of pork. Ok, well, maybe there’s just a couple more things, but you’re off to a great start if you don’t turn your pork chops into cardboard! I recommend letting the pork chops get to room temperature before we start cooking. If you use cold pork chops, they can decrease the heat level in your pan which affects the searing process. We want that pan to stay HOT.
I absolutely love this recipe for pork chops in creamy shallot sauce. Dressing up pork chops has become somewhat of a personal challenge for me lately. What I love about them is their versatility – you can use so many different amazing flavors! Personally, I am partial to savory instead of sweet flavors. Unless of course you’re talking lemon curd. Then I prefer lemon curd. But for my pork chops it’s savory all the way.
I kept the flavors rather simple for this dish – just some garlic, shallots, butter and cream. But those simple ingredients are some of the best used in cooking. There is nothing I love more than the smell of sautéing garlic and onions. Well, except maybe curry. Definitely curry. But I digress. The shallots and garlic add a nice subtle flavor, with the cream and butter providing that extra richness to the dish. Let’s get started – you’re going to love how incredibly easy this recipe is!
Heat a cast iron skillet in a 400 degree oven for 20 minutes. Season the pork chops generously with salt and pepper. Remove the skillet from the oven and place on the stove over medium-high heat. Add half the butter and let melt. When the butter starts to sizzle, add the pork chops and sear for 3 minutes on each side.
During the last 2 minutes of searing, add the shallots, garlic and remaining butter. Remove the pan from stove, add the cream and finish in the oven for 6-8 minutes. Cooking time will depend on the thickness of the pork chop. I almost always find that 6 minutes is the perfect amount of time for a nice juicy 1″ pork chop. The center should be just slightly pink when it’s done cooking. Let rest for 5 minutes then enjoy your pork chops in creamy shallot sauce! Great served with mashed potatoes, duck fat smashed potatoes, mashed sweet potatoes, roasted leeks, braised baby broccoli, or bacon wrapped asparagus.
These pork chops in creamy shallot sauce have been one of my favorite pork chop recipes. Not only are they delicious, but they are so easy to make. But now I have a challenge; lets see if I can come up with any even better recipe!
- 2-1 " thick bone in pork chops
- 2 shallots sliced
- 5 cloves garlic minced
- 2 tbsp. unsalted butter
- Salt and pepper to taste
Heat cast iron skillet in 400 degree oven for 20 minutes.
Season the pork chops generously with salt and pepper.
Remove the pan and place on stove over medium-high heat.
Add half the butter and let melt.
Add pork chops and sear for 3 minutes on each side.
Add the garlic, shallots and remaining butter for the last 2 minutes of searing.
Remove pan from stove, add the cream, and place in the oven for 6-8 minutes.
Like pork? Try these other great recipes: