You are here

Pan Seared Herb Infused Pork chops

  Bone in pork chop 4 Medium
  Thyme 1 Bunch (100 gm)
  Rosemary 1 Bunch (100 gm)
  Oregano 1 Bunch (100 gm)
  Extra virgin olive oil 3 Tablespoon (1 tablespoon for searing the pork chops and 1 tablespoon for the potatoes)
  Unsalted butter 4 Tablespoon (1 tablespoon for cooking the asparagus and 1 tablespoon for the potatoes)
  Green asparagus 8 Medium
  White button mushroom 8 Ounce, sliced
  Salt 1 Tablespoon
  Freshly ground black pepper 1 Tablespoon
  Garlic 4 Clove (20 gm), minced
  All purpose flour 1 Tablespoon
  Low sodium beef stock 14 Ounce
  Heavy cream 1 Cup (16 tbs)
  Red potatoes with skin 6 Medium, halved
  Water 4 Cup (64 tbs)

1.Season the pork chops on both sides with salt and freshly ground black pepper.
2.Heat a skillet and pour in a tablespoon of extra virgin olive oil.
3.Place the pork chops in the searing pan.
4.Drop the herbs while the pork chop is cooking.
5.Cook for about 3 minutes on each side until nicely browned. Set aside on a plate with the herbs lined underneath the pork chops.
6.In another sauce pan, add one tablespoon of olive oil.
7.Drop in the unsalted butter. Let it melt.
8.Add the sliced mushrooms.
9.Season with salt and pepper and sauté well.
10.Add the minced garlic and let it cook until it is incorporated.
11.Sprinkle in the all purpose flour.
12.Add a tablespoon of unsalted butter and cook the flour in it for a couple of minutes.
13.Deglaze the pan with the low sodium beef stock and let it reduce a little.
14.Just before finishing off the sauce, add the heavy cream and blend it in.
15.Pour it on the plated pork chops.
16.In the same pan in which the pork chops were seared, drop the asparagus.
17.Spoon in a tablespoon of butter.
18.Season the asparagus with salt and pepper and let it cook until it is no longer raw but crisp.
19.Place the asparagus on a plate.
20.Steam the potatoes in the water.
21.In a pan, heat a tablespoon of butter and a tablespoon of olive oil and place the drained potatoes.
22.Season with salt and pepper and sauté well.

23.For serving the dish, place the potatoes all around the dish used for plating the pork chops topped with the sauce. Serve alongside the plate of the saluted asparagus. Serve right away

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

Rate It

Your rating: None
Average: 3.9 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 891 Calories from Fat 535

% Daily Value*

Total Fat 60 g92.3%

Saturated Fat 26.9 g134.3%

Trans Fat 0.1 g

Cholesterol 209.9 mg70%

Sodium 1622.8 mg67.6%

Total Carbohydrates 53 g17.7%

Dietary Fiber 11.4 g45.6%

Sugars 4.7 g

Protein 40 g80.9%

Vitamin A 54.3% Vitamin C 68.3%

Calcium 31% Iron 55.8%

*Based on a 2000 Calorie diet

Pan Seared Herb Infused Pork Chops Recipe Video