Pan Seared Pasture-Raised Pork Chops Au Jus

Ingredients:

- 4 pork rib or loin chops, 

  at least 1 inch thick

- Salt and pepper

- ¼ cup oil for searing

- 1 shallot, sliced thinly

- 1 clove garlic, sliced thinly

- 1 sprig of fresh thyme

- ½ cup of dry white wine

- Reduced Beef Stock

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Technique:

1. Place a roasting rack in an oven preheated to 350F.

2. Make an incision in the connective tissue and fat that surrounds the “eye” of meat of the pork chop to prevent chop from buckling as it cooks.    

3. Season well with salt and pepper on both sides just before cooking.

4. Heat oil in skillet, then sear pork chops in the hot oil, about 2 minutes on a side—do not move pork chop while searing.  You are looking for a brown caramelized color on the surface.  

5. Using tongs, hold the pork chop so the fat-rimmed edge is immersed in the hot fat until the fat is rendered, slightly caramelized, and cooked through. 

6. Remove pork from pan, place on pre-heated rack in the oven, and cover with dab of butter.

7. Pour liquid fat out of the pan.  There will be a little glaze of protein from searing the pork chop.

8. Pour the wine into the pan, and dislodge crusty bits using a wooden spoon.  

9. Reduce the wine and residue until almost dry and pour over warm pork chops.