Perfect Pan-Seared Pork Chops with Orange Balsamic Butter Sauce

Step 1: Choose Your Pork Chops

• Select pork chops that are at least 1 inch thick, ideally 1 1/4 to 2 inches thick, bone-in with a good fat cap for flavor.

Step 2: Season the Pork Chops

• Season both sides generously with homemade rosemary salt (or regular salt) from a distance to ensure even coverage.
• Add finely ground black pepper to both sides. (Avoid coarse pepper to maintain a good sear.)

Step 3: Preheat the Pan

• Heat a large stainless steel pan on medium-high heat for 3-4 minutes until hot.
• Add a small amount of avocado oil or another neutral oil.

Step 4: Sear the Fat Cap

• Place the pork chops fat cap side down first.
• Hold them with tongs and sear the fat cap all around until golden brown and rendered, about 2 minutes.

Step 5: Sear the Pork Chops

• Lay the pork chops flat in the pan and press gently for good contact.
• Sear for about 4 minutes on the first side until a deep golden crust forms.
• Flip and sear the other side for 1 minute.

Step 6: Add Aromatics and Lower Heat

• Add halved shallot and crushed garlic cloves (with peel) to the pan.
• Turn the heat to low.

Step 7: Add Butter and Begin Basting

• Add 2 tablespoons of unsalted butter.
• Let the butter foam before starting to baste the pork chops with the melted butter and rendered fat.
• Focus basting on the thickest part near the bone to ensure even cooking.

Step 8: Add Fresh Herbs

• In the last 30 seconds, add fresh thyme to the pan for flavor.
• Continue basting for about 1 more minute.

Step 9: Rest the Pork Chops

• Remove pork chops from the pan and rest for about half the cooking time (e.g., rest 4-5 minutes if cooked for 8-10 minutes).
• This allows juices to redistribute.

Step 10: Make the Orange Balsamic Sauce

• Do not wash the pan; keep the fond (brown bits) in the pan.
• Add 1 cup orange juice and scrape the fond with a whisk.
• Reduce the orange juice by about 50%.
• Add 1/3 cup balsamic vinegar and reduce again by 50-60% until thickened.
• Lower heat to low and whisk in cold unsalted butter cubes in 4-5 stages until the sauce is glossy and thick.
• Season with rosemary salt and black pepper to taste.

Step 11: Serve

• Slice the rested pork chops, glistening with juices.
• Serve with the orange balsamic butter sauce poured over and on the side.
• Enjoy your tender, flavorful pork chops!