Pan-Seared Pork Chops
Tender, juicy pork chops deliver extra depth of flavor thanks to pearl onions, fresh thyme sprigs, and a touch of BBQ sauce. Add a scoop of fluffy mashed potatoes and a slice of our skillet cornbread to round out the meal.
- 2 bone-in pork loin chops, about 12 ounces each
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1/2 cup dry white wine
- 10 pearl onions, unpeeled
- 8 sprigs fresh thyme
- 1/4 cup BBQ sauce
- Prep the pork chops—Pat pork dry with paper towel, season generously on both sides with salt and pepper and let meat come to room temperature—about 30 minutes.
- Cook the onions—Heat a large skillet over medium-high heat and add oil and onions. Sauté onions, turning frequently, until dark brown, almost burnt. Set onions aside on a plate.
- Sear the pork chops—Add pork chops to the same skillet over medium-high heat. Sear for 3 to 4 minutes or until nicely browned on the underside. Flip and sear for another 3 to 4 minutes. Add wine to skillet and reduce heat to medium low.
- Finish the pork chops—While chops are searing, remove outer skins from onions and add to skillet along with thyme sprigs. After chops have seared on both sides, continue cooking, turning occasionally, until a thermometer inserted through the side of chop reads at least 145°F. Transfer pork chops to serving platter along with onions. Brush chops on both sides with BBQ sauce, tent platter with foil, and let rest 5 to 10 minutes before serving.
The bone and fat in these chops deliver extra flavor, while keeping the chops from drying out. Win-win!
Undercooked pork can cause food-born illnesses, so be sure it reaches an internal temperature of at least 145°F.