Pork Chops: 8 Quick & Easy Sauces

Crafting delicious pork chops doesn’t have to be a time-consuming affair. This recipe offers a straightforward approach to pan-frying succulent pork chops and building a versatile, flavourful sauce directly in the same pan. Everything comes together seamlessly, without any complex steps or lengthy waits, making it an ideal choice for any evening of the week. With a few swift additions, this single base can effortlessly transform into eight distinct culinary experiences, guaranteeing variety and satisfying every palate.

Quick Overview

• Preparation Time: 10 minutes
• Cooking Time: 15-20 minutes
• Difficulty: Easy
• Serves: 2

Ingredients

• 2 pork chops (approx. 0.8 inches / 2cm thick)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 clove garlic, finely minced
• 1 tsp plain flour
• 5.3 fl oz (150ml) vegetable or chicken stock
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• Fine salt, to taste
• Freshly ground black pepper, to taste

Method

1. Pat the pork chops thoroughly dry with kitchen paper. Season them generously on both sides with salt and pepper.
2. Heat the olive oil in a large frying pan over a medium-high heat. Once the oil is hot and slightly shimmering, carefully place the pork chops into the pan.
3. Cook the chops for 4-5 minutes per side, until they are beautifully golden brown and the internal temperature reaches 145°F (63°C). Transfer them to a plate and tent loosely with foil; allow them to rest.
4. In the same pan, reduce the heat to medium. Add the butter and minced garlic; cook for 30 seconds, stirring, until the garlic is fragrant.
5. Whisk in the plain flour and cook for 1 minute, stirring constantly, to create a roux. Slowly pour in the stock, whisking continuously to prevent lumps, and bring the sauce to a gentle simmer.
6. Reduce the heat and let the sauce simmer for 2-3 minutes, until it has thickened slightly. Stir in the fresh rosemary and thyme.
7. Return the rested pork chops to the pan with the sauce and cook for 1 minute, turning to coat them thoroughly. Remove from the heat and serve immediately.

This recipe provides a delicious creamy herb sauce. To vary your meal, consider these quick additions to the sauce at step 6:

• Mustard & Honey Sauce: Add 1 tsp Dijon mustard and ½ tsp honey.
• Lemon & Caper Sauce: Incorporate the juice of ½ a lemon and 1 tbsp drained capers.
• Mushroom & Parsley Sauce: Sauté 1.8 oz (50g) sliced mushrooms with the garlic before adding the flour; finish with fresh chopped parsley.
• Green Peppercorn Sauce: Stir in 1 tbsp lightly crushed green peppercorns in brine.
• Creamy & Nutmeg Sauce: Add 2 tbsp single cream and a pinch of freshly grated nutmeg.
• Balsamic & Rosemary Sauce: Pour in 1 tbsp balsamic vinegar and add more fresh chopped rosemary.
• Spicy Garlic Sauce: Add fresh chopped chilli or chilli flakes to taste along with the garlic.

Serving & Leftovers

Serve the pork chops immediately with the pan sauce. They pair wonderfully with mashed potatoes, rice, or steamed vegetables. Any leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave, adding a splash of stock if the sauce has become too thick.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions.

One Last Thing

The true brilliance of these quick pan sauces lies in their adaptability. Once you’ve mastered the foundational technique, the possibilities for customisation are truly endless. Feel free to experiment with the herbs, spices, and condiments you have on hand to craft your own signature pork chop sauce.