Pan Seared Pork Chop with White Wine Rosemary Garlic Pan Sauce

Ingredients

Jubilee Farm Pork Chops
Salt & Pepper to Taste
1 Lemon
2 Cloves Garlic
2 Sprigs fresh Rosemary
2 Tablespoons White Wine
1 Tablespoon Butter
2 teaspoons Olive Oil
2 Tablespoons Heavy Cream

Directions

Season Chops with salt and pepper to taste. Heat olive oil in pan till almost smoking. Add butter till sizzling and just starting to brown. Sear Pork Chops over medium high heat for 2-3 minutes on one side, then flip to other side and reduce heat to medium.

Add garlic and rosemary to pan. Squeeze the juice of one lemon over the pork chops, garlic and rosemary. Occasionally spoon some pan sauce over the chops so that it cooks into the meat.

Once the chops have reached an internal temp of 150 F, remove them to a plate while you make the pan sauce.

For the pan sauce, simply deglaze the pan with white wine, being sure to scrape up any brown bits off the bottom of the pan (make sure you don’t burn anything during the cooking process as this will make the pan sauce bitter).

Reduce the wine by half, then pour in the cream stirring to marry the flavors, then melt in the butter – being sure to stir continuously so that the sauce does not break.

Taste and season with salt and pepper if necessary. Pour over the pork chops and enjoy!

Recipe Credit to: Reid Harrison