pork chops and instant sauce

Best ever pan-seared pork chops & instant sauce


Pan-seared pork chops are a great practice exercise.

You don’t have to make it medium, rare, or well-done and identify it just by looking. There you learn to reach only one accurate temperature. 63°C.

If you do everything right and reach it, pan-seared pork chops will be juicy, delicious, and tender. And the sauce I prepared for you today is stunning!

It takes a bit of time to make it right every time, but the results are amazing and worth practicing and time.

Check out my rack of lamb recipe as well.

Also, there are three more things to learn with this recipe:

  1. Find the purpose for each ingredient, step, and technique.
  2. Learn to manage time.
  3. Sauce reducing, deglazing & spoon trick.

Let’s get into it!

pork chops and instant sauce

Best ever pan-seared pork chops & instant sauce

10 minutes preparation + 20 minutes cooking
Prep Time 30 mins
Cook Time 40 mins
Total Time 30 mins
Course Uncategorized
Servings 2 servings
Calories 300 kcal


For chops

  • 2 pork chops with a bone (about 270g each), heavily seasoned with salt and pepper
  • 70g of butter
  • 8 garlic cloves
  • 4 sprigs of fresh rosemary 

For sauce

  • Leftovers of caramelization on the pan
  • 70g of onion, finely chopped
  • 50g of red wine
  • 300ml of brown stock
  • about 2 tsp of Dijon mustard
  • 50g of gherkins, sliced in julienne
  • a touch of lemon juice
  • salt and pepper to taste
  • butter (for shining)


  •  everything and preheat oven at 200°C.
  • Preheat the pan with oil till and start searing the pork chops. Make sure they’re golden brown on all sides. Then add butter, garlic & rosemary, tilt the pan, and . This step should take a maximum of .
  • Place the pan-seared pork chops in the oven for additional 6 minutes (until you reach 58°C internal temperature). After those 6 minutes, take them out and let them rest while you finish the sauce.
    pan-seared pork chops
  • Meanwhile, start making the sauce in the pan where you pan-seared pork chops. Saute the onions.
  • After that, pour the wine on sauteed onions. Let it a little to remove the acidity. Then pour in the stock, add mustard, gherkins, and bring it to a boil. Let it boil until it reaches the .
  • Taste the sauce. Add salt, pepper & lemon juice if needed, and voila!
  • Serve pan-seared pork chops with instant sauce and garnish of your choice.

Click here for a desert.

What is mise en place?

First, preparation. Before cooking, organize your kitchen, and your station must always be clean. As French says, you have to do ‘mise en place.’

Before cooking the actual dish, you have to take only the necessary ingredients, peel and cut the vegetables, bring only essential spices and seasoning, season meat and fish, take fundamental tools, and preheat the oven. 

All in all, prepare everything before cooking. 

Pan-seared pork chops explained

Heavily season pork chops

You should season them densely and just before searing. Why? 

Two things

Firstly, these are thick pieces of meat. We want to enhance the flavors, especially because it wasn’t preseasoned. Believe me, for 2-3 cm thick meat, a good pinch of salt is not too much.

Secondly, well… it is the thing I personally love. 

When you eat a bite of pan-seared pork chop, you feel not only the thick & delicious crust but salt and pepper as granules as well. That makes those chops or any stake more exciting to me; it provides us with new textures.

Try it; you won’t regret it.

Pan temperature, oil, and golden brown crust

While searing, you need to get that sexy golden-brown color & crust on all sides. 

To do that, a high temperature is a must. Otherwise, the meat will boil in its own liquids. There will be no searing. And you’ll need to evaporate all water to start frying the meat again.

pan-seared pork chops

Also, use oil with a high smoking point.

The thing that is really fascinating about pan-seared meats is a golden-brown crust.

It is the reason why meats look so eye-catching and taste so damn delicious.

It’s called the Maillard reaction.

Amino acids from the proteins react with sugar at high heat and create compounds, which we identify as delicious aroma and taste.

Butter, garlic, rosemary

Because the flavor is a combination of aroma and taste, we intensify it with delicious fat, herbs, and vegetables.

Everything that you additionally add into the pan and treat with heat will reflect in flavor.

Pan-seared pork chops internal temperature

To have the chops juicy, we need to stop cooking them at about 58 degrees in Celcius. While the pan-seared pork chops are resting, the temperature is increasing and equalizing throughout the whole chops.

As a result, we have juicy pork chops with an internal temperature of about 63°C. 

Wanna learn how to pan-fry the fish? Click here.

Instant sauce explained


Liquid + Protein = Deglace pan sauce (Instant sauce)

Deglazing & Reducing

This sauce is based on deglazing and reducing. Those two parts are super important.

When we sear the meat and take it out of the pan, some delicious food particles and fat are still left on the pan’s bottom

pork chops three plates

We have to discard the fat because it will make our sauce greasy, but those leftovers on the pan have to become part of the sauce. Those leftovers are called the fond of the sauce

They will bring the taste complimenting the meat because they are the consequence of the Maillard reaction.

We do it by pouring hot liquid on it and scraping it off. Don’t worry, it will be very easy. And all that is called deglazing.

By reducing the sauce, you evaporate the water and leave all the flavors and gelatin in the sauce, making it thicker and even more flavorful. 

Pro tip* Don’t salt the sauce until you reach the consistency because salt doesn’t evaporate.

Fun fact* Once, I made a homemade brown stock. And the final steps were only deglazing and reducing. This way, you intensify the flavor of anything when cooking.

When I asked my mom to taste the glaze of that stock, she said it was delicious. The point is, there was no sugar or salt.

That stock was made only from roasted bones, vegetables, meat, water, and deglazing & reducing techniques. This is an example of how powerful it is.

Spoon trick

The consistency is right when the sauce completely coats the spoon. If you draw a line on the spoon’s back with your finger, the sauce doesn’t run over that line.

Butter = shiny sauce

pork chops gratin dauphinois

That’s it, guys! You learned how to make amazing pan-seared pork chops and instant sauce. I’m sure this is your go-to if you want to impress someone.

Well… I did impress someone with this recipe for sure.

I provided you with some really great information, now it’s your turn to practice. If you find something unclear, always ask me, and we’ll find the answer!

P.S. Don’t forget to show me your masterpiece!



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The blog creator

I am very happy that you are here! I am passionate about cooking. I hope you too cause I believe food brings us joy and smiles to our faces.

Here I will teach you culinary art and answer all WHY & HOW questions.


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