Top Round Scallions Cabbage Iceberg Soy Dressing Oranges

Ingredients

• Pork Chops: 4 center-cut loin or rib pork chops (about 1-inch thick, patted dry)

• Seasoning: ½ teaspoon kosher salt, ½ teaspoon black pepper

• Searing Fat: 1 tablespoon unsalted butter and 1 tablespoon vegetable or olive oil

• Aromatics: 2 large shallots (minced) and 1 clove of garlic (minced)

• Wine & Broth: ⅓ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) and ½ cup chicken stock

• Finish: 2 to 3 tablespoons unsalted butter (cut into small pieces and softened) and a small lemon wedge

Instructions

1. Season the pork: Rub the pork chops on both sides with salt and pepper.

2. Sear the chops: Heat the 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over medium-high heat. Sear the chops until golden brown, about 3 to 5 minutes per side, until they reach an internal temperature of 140°F to 145°F.

3. Rest the meat: Transfer the pork chops to a warm plate and cover loosely with foil to rest.

4. Sauté the aromatics: Lower the heat to medium. Add the minced shallots to the same skillet and cook until softened, about 2 to 3 minutes. Add the garlic and cook for about 30 seconds until fragrant.

5. Deglaze with wine: Pour in the dry white wine, scraping up all the browned bits from the bottom of the pan. Let it simmer and reduce by half.

6. Simmer the sauce: Stir in the chicken stock and simmer for 2 to 3 minutes until slightly thickened.

7. Finish and serve: Remove the skillet from the heat. Swirl in the softened butter pieces and a squeeze of fresh lemon juice until the sauce turns glossy and smooth. Spoon the pan sauce over the resting pork chops.