Mustard Free Pork Chops with Herb Pan Gravy
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried thyme
- 2 tbsp olive oil
For the gravy
- for the gravy:
- 2 tbsp olive oil
- ½ cup shallots, finely diced
- 2 cloves garlic, minced
- 1 tbsp arrowroot powder
- 1 ½ cups bone broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- salt and pepper, to taste
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the pork chops completely dry with paper towels, then season both sides evenly with the sea salt, black pepper, garlic powder, and dried thyme.
- 2
Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the pork chops and sear undisturbed for 3–4 minutes, until the underside is deep golden brown and releases easily from the pan. Flip and sear the second side for 2 minutes.
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