Perfectly Seasoned, The Recipes

A pan sauce is one of those things that can bring a simple dish into the realm of fancy and impressive while being pretty low effort. The meat already has to rest before cutting into it, so why not take the time to prepare a sauce?

These porkchops require only a few ingredients and can be served with some mashed potatoes, any number of roasted vegetables, or simply some rice. Recipe serves 4.

Ingredients

4 boneless pork chops 1 inch thick, 6-8 oz each
2 tbsp Castro Seasoning
2 tbsp butter
1 shallot, minced
1 cup dry white wine
Vegetable oil
Kosher salt
Black pepper

Directions

Position a rack in the center of the oven and preheat to 375°F.

Pat the pork chops dry with a paper towel. Rub each pork chop with a light amount of vegetable oil. In a small bowl, combine 2 tbsp Castro Seasoning with 1/2 tsp kosher salt. Season each pork chop on both sides with the spice blend.

Preheat a large heavy bottomed skillet, such as a cast iron pan, over medium-high heat. Add 2 tbsp vegetable oil to the pan and swirl to coat, then place each pork chop in the pan with the fat cap down. Leave the chops undisturbed for 2-3 minutes to render the fat and create a crust, then flip each chop on its side. Sear for 2-3 minutes, then flip to the other side.

Transfer the entire pan to the oven and bake 15-20 minutes until the pork chops are cooked through, reaching an internal temperature of 145°F. Move the pork chops to a cutting board and tent with foil. Rest the pork chops for 10 minutes.

Meanwhile, prepare the pan sauce by placing the skillet back on the stove over medium heat. Melt 2 tbsp butter in the pan and add the shallots. Saute for 3-4 minutes until shallots have softened. Add the wine and stir, scraping up any browned bits in the pan with a wooden spoon. Reduce the sauce by half, stirring constantly. Once the sauce is thick enough to coat the back of a spoon, remove it from the heat and adjust for seasoning with additional salt and pepper.

After the pork chops have rested, cut them into 1/4 inch slices by cutting across the grain. Transfer the slices to the final serving plate and spoon the pan sauce over them. Serve immediately.

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