Seared Pork Chops



This is a great way to make sure you don’t overcook the pork chops (something I have a really hard time not doing…). The sauce was OK – but I think next time, it needs a little more spicing up.


2 bone-in pork chops

1/2 c. chicken broth

2 T. lemon juice

2 t. chopped sage or thyme

1 minced garlic clove

1 T. flour


Preheat the oven to 400. Put an oven proof frying pan into the oven and warm it to temperature.

In the meantime, season the pork chops with salt and pepper. Drizzle some olive oil on them and rub in the oil.

When the pan is hot, carefully remove it from the oven and place it on the stove. Place the pork chops on it and turn up the heat on the stove. Sear the bottom of the chops until they are browned – about 3 minutes.

Turn them over and return the pan and chops to the oven. Cook them for about 6 minutes, or until the temperature of the chops reaches 145.

While the chops are in the oven, combine the broth, flour, lemon juice, sage and garlic into a small saucepan. Bring to a boil and simmer slowly until the sauce has started to thicken.

When the chops have reached temperature add the cooked sauce to the pan and cook in the oven for another minute or so.

Serve the chops with the sauce on top.


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