Pan-Seared Pork Chops with Vegetable Medley and Pan Sauce

Pan-Seared Pork Chops with Vegetable Medley and Pan Sauce

Ingredients:

For the Pork Chops:

• Bone-in or boneless pork chops: 4 pieces
• Salt and pepper: To taste
• Garlic powder: 1 tsp
• Olive oil: 2 tbsp
• Butter: 1 tbsp

For the Vegetable Medley:

• Carrots: 1 cup, diced
• Peas: ½ cup
• Onion: 1 medium, finely diced
• Garlic: 2 cloves, minced
• Butter or olive oil: 1 tbsp
• Fresh parsley: 2 tbsp, chopped (for garnish)

For the Sauce:

• Balsamic vinegar: 2 tbsp
• Chicken or vegetable broth: 1 cup
• Honey: 1 tbsp
• Soy sauce: 1 tbsp
• Cornstarch (optional): 1 tsp mixed with 2 tbsp water, for thickening

Instructions:

1. Prepare the pork chops:
   • Season the pork chops with salt, pepper, and garlic powder on both sides.
   • Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 4–5 minutes per side until golden brown. Remove from the skillet and set aside.
2. Cook the vegetable medley:
   • In the same skillet, add butter or olive oil. Sauté the diced carrots and onion until they begin to soften, about 5 minutes.
   • Add the peas and minced garlic, cooking for another 2–3 minutes. Season with salt and pepper to taste. Remove and set aside.
3. Make the sauce:
   • In the same skillet, reduce the heat to medium and deglaze the pan with balsamic vinegar, scraping up the browned bits.
   • Add the chicken broth, honey, and soy sauce, stirring to combine. Simmer for 5 minutes to reduce slightly.
   • If a thicker sauce is desired, stir in the cornstarch slurry and simmer until thickened.
4. Finish the dish:
   • Return the pork chops to the skillet and spoon some of the sauce over them. Cook for another 3–5 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
5. Assemble and serve:
   • Plate the pork chops and top with the sautéed vegetable medley.
   • Drizzle the sauce over the pork chops and garnish with fresh parsley.