# Pork chops (from Epicurious)

Video: [The Best Pork Chop You'll Ever Make (Restaurant-Quality) | Epicurious 101](https://www.youtube.com/watch?v=E3H4MW14zpk) by [Epicurious](https://www.youtube.com/@epicurious).
RecipesMD is not affiliated with Epicurious. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$2.10 per serving, ~$6.30 for ~3 portions (assumed); saves ~$18.90* per serving (90%) vs ordering out (~$21.00*). * Estimate: predicted from the ingredient list: 2 line(s) priced from Ontario averages, the rest filled with typical costs for their type; the video doesn't state how many it serves, so 3 portions were assumed; restaurant comparison is a typical Ontario meat entrée at ~$21, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 1 each bone-in center-cut pork chop
- to taste black pepper
- to taste kosher salt
- some neutral oil
- a couple tbsp butter _(amount estimated)_
- a couple of sprigs fresh thyme
- some crushed garlic
- some shallots
- some apple brandy
- some whole grain mustard
- some heavy cream
- some chicken stock
- some fresh parsley

## Steps

1. [0:29](https://www.youtube.com/watch?v=E3H4MW14zpk&t=29s) Pat the pork chop dry with paper towels.
2. [0:33](https://www.youtube.com/watch?v=E3H4MW14zpk&t=33s) Season all sides liberally with black pepper and kosher salt.
3. [1:23](https://www.youtube.com/watch?v=E3H4MW14zpk&t=83s) Heat a stainless steel pan over medium-high heat with a neutral cooking oil.
4. [1:35](https://www.youtube.com/watch?v=E3H4MW14zpk&t=95s) Place the pork chop in the pan and sear on the flat sides and then render the fat cap.
5. [2:33](https://www.youtube.com/watch?v=E3H4MW14zpk&t=153s) Add butter, garlic, and fresh thyme to the pan to baste the pork chop while monitoring internal temperature.
6. [3:30](https://www.youtube.com/watch?v=E3H4MW14zpk&t=210s) Remove the pork chop from the pan and let it rest on a wire rack for 5 to 7 minutes.
7. [3:38](https://www.youtube.com/watch?v=E3H4MW14zpk&t=218s) Remove excess oil and burnt bits from the pan while keeping the fond.
8. [4:16](https://www.youtube.com/watch?v=E3H4MW14zpk&t=256s) Add fresh oil to the pan and cook sliced shallots with salt.
9. [4:28](https://www.youtube.com/watch?v=E3H4MW14zpk&t=268s) Add thyme and chopped garlic, cooking until fragrant.
10. [4:41](https://www.youtube.com/watch?v=E3H4MW14zpk&t=281s) Turn off the flame and pour in apple brandy to deglaze the pan.
11. [4:43](https://www.youtube.com/watch?v=E3H4MW14zpk&t=283s) Stir in whole grain mustard and heavy cream.
12. [5:24](https://www.youtube.com/watch?v=E3H4MW14zpk&t=324s) Add chicken stock to thin the sauce and season with salt and pepper.
13. [5:32](https://www.youtube.com/watch?v=E3H4MW14zpk&t=332s) Add a knob of butter and reduce the sauce until it reaches the desired consistency.
14. [6:27](https://www.youtube.com/watch?v=E3H4MW14zpk&t=387s) Stir in chopped parsley to finish the pan sauce.
15. [6:29](https://www.youtube.com/watch?v=E3H4MW14zpk&t=389s) Spoon the sauce onto a plate and top with the rested pork chop.

## Equipment

- baking sheet
- paper towels
- pepper mill
- stainless steel pan
- tongs
- spoon
- instant-read thermometer
- wire rack
- bowl

## What the video didn't say

- Exact ingredient quantities
- Exact cooking times and temperatures
- Servings and total preparation time

Source page: https://recipesmd.com/v/epicurious-pork-chops