Côtelettes de porc poêlées

Ingrédients

• 4 bone-in center-cut pork chops
• Kosher salt and freshly ground black pepper
• 1/2 cup all purpose flour
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cayenne pepper
• 3 tablespoons unsalted butter
• 1/2 cup white wine
• 1/2 cup low-sodium chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 3 sprigs rosemary
• 3 sprigs thyme

Préparation

1. 1

   Remove the chops from the refrigerator 30 minutes prior to starting the recipe. Cover the chops with plastic wrap and pound a little bit with a meat mallet to tenderize them. Generously salt and pepper the pork chops on both sides.

2. 2

   Preheat oven to 225 degrees. In a wide, shallow bowl, whisk together the flour, onion powder, garlic powder, smoked paprika, and ground cayenne pepper. Dredge the pork chops into the flour.

3. 3

   Melt the butter in a large skillet over medium heat. Fry the chops until golden brown on both sides, about 2-3 minutes per side. Remove the chops to an ovenproof plate and place them in the oven.

4. 4

   Add the white wine to the skillet to deglaze the pan. Reduce the wine by half while scraping the bottom of the pan to remove the brown bits.

5. 5

   Add the low-sodium chicken broth, apple cider vinegar, brown sugar, rosemary, and thyme sprigs. Simmer for 2-3 minutes, and then serve the pan juices drizzled over the chops.