Pan-Seared and Roasted Pork Chops
These juicy pan-seared and roasted pork chops with a flavourful onion gravy are simple and turn out perfect each time. Serve with a side of salad, potatoes or rice for a complete lunch or dinner!
Servings: 4 servings
Ingredients
- 4 thick-cut pork chops
- 2 medium sized onions chopped
- 1 cup low-salt chicken stock 250 mL
- 1 cup low-salt vegetable stock 250 mL
- ½ cup fresh cream 125 mL
- 1 ½ tbsp. garlic powder
- 1 cup all purpose flour 120g
- ¼ tsp. dried chilli
- ½ cup vegetable oil 125 mL
- black pepper freshly ground, to taste
Instructions
- Preheat the oven to 200°C (400F)
- Heat a large skillet with ½ cup vegetable oil (ensure bottom of skillet is covered in oil) on medium-high heat.
- Place flour, garlic powder, and dried chilli in a bowl and stir to combine.
- Dip pork chops into flour mixture, making sure to coat both sides well and shake to remove excess flour.
- Sprinkle pork chops generously with freshly ground black pepper, place in the hot skillet and sear for about 2-3 minutes on each side until nicely golden brown. Remove pork chops from skillet but do not throw away juices. Place pork-chops in an oven-proof glass casserole.
- Using the same skillet with meat juices, add chicken and vegetable stock, reduce to medium heat and bring to a simmer.
- Add fresh cream and stir to combine. Remove from heat and add to casserole with pork chops.
- Place chopped onion on pork chops and bake for 20 minutes or until pork is reaches an internal temperature of 63°C (145F).
- Serve with salad, rice, potatoes, or any side dish of your choice.