Ingredients
Method
- Pat the pork chops completely dry with paper towels. Season both sides generously with salt and pepper. Let them sit at room temperature for 15 minutes while you heat your oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil shimmers but doesn't smoke, add the pork chops. Sear without moving them for 3-4 minutes until they develop a deep golden-brown crust. Flip and sear the other side for 2 minutes. Remove chops to a plate.
- Reduce heat to medium-low. Add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Once the butter foams, add the garlic and thyme. Sauté gently for 1-2 minutes until fragrant but not browned (garlic burns quickly).
- Pour in the white wine, scraping up all the browned bits from the bottom of the pan with a wooden spoon. Let it simmer vigorously for 3-4 minutes until reduced by half.
- Stir in the chicken stock and bring to a gentle simmer. Return the pork chops to the skillet, nestling them into the sauce. Transfer the entire skillet to the preheated oven.
- Bake for 10-12 minutes, or until an instant-read thermometer inserted into the thickest part of the chop (avoiding bone) reads 145°F (63°C).
- Remove chops from the oven and transfer them back to the plate. Let rest for 5 minutes. Meanwhile, place the skillet with the sauce over medium heat on the stovetop and simmer for 2-3 minutes until slightly thickened. Pour the sauce over the rested chops and serve immediately.
Nutrition
Notes
The key is letting the wine reduce fully before adding stock; if you skip that step, your sauce will taste thin and boozy. I usually serve it over creamy polenta to soak up every drop of that garlic-infused liquid.