Modenese Pork Chops are juicy and full of flavor! These tender chops are seasoned with aromatic herbs and cooked until golden brown, making them a delightful meal.
If you’re like me, you’ll have trouble resisting the delicious smell while they cook. Pair them with a simple salad or some mashed potatoes for a cozy dinner!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add flavor and juiciness. If you have boneless chops, they’ll work too, but adjust the cooking time since they may cook faster.
Olive Oil: A staple for sautéing. You can substitute with vegetable oil or avocado oil. If you want a richer flavor, try using butter instead!
Garlic: Fresh garlic enhances the taste. If you’re in a pinch, use garlic powder (1/8 teaspoon per clove). Just remember, fresh is always best if you can manage it!
Herbs: Dried rosemary and thyme are perfect for this dish, but if you have fresh herbs, use them! Fresh is much more aromatic. For thyme, you can also try oregano as a substitute.
White Wine or Chicken Broth: If you don’t want to use wine, broth is a great alternative. Apple cider vinegar can also work but use only a splash to keep the flavor balanced.
How Do You Achieve That Perfect Golden Brown Crust?
The key to a great crust is all in the searing. Before you start cooking, make sure to bring the pork chops to room temperature; this ensures even cooking.
- Heat your skillet until it’s very hot before adding the oil. This ensures a nice sear without sticking.
- Once you place the chops in the skillet, resist the urge to flip them immediately. Allow them to cook without moving for 4-5 minutes until a rich, golden crust forms.
- When you flip them, add garlic right away but be careful — burnt garlic can turn bitter quickly, so give it just a brief sauté.
Letting the chops rest after cooking allows juices to redistribute, keeping them tender and flavorful. Enjoy your cooking experience!
How to Make Modenese Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops, about 1 inch thick
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- Salt and freshly ground black pepper, to taste
- 1/4 cup dry white wine or chicken broth (optional, for deglazing)
- Fresh rosemary sprigs, for garnish
- Cherry tomatoes and small roasted potatoes, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and about 10-15 minutes to cook. You’ll spend some time searing the pork chops for that perfect golden crust, and then let them rest to keep juicy. Overall, it’s about 30-35 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
First, take the pork chops out of the refrigerator and let them sit at room temperature for 15-20 minutes. This helps them cook evenly. While they’re resting, pat them dry with paper towels to remove any moisture, which helps achieve a nice sear. Season both sides generously with salt, pepper, rosemary, and thyme.
2. Sear the Chops:
Heat the olive oil in a large skillet over medium-high heat until it’s shimmering. Carefully add the pork chops to the skillet in a single layer, ensuring not to overcrowd the pan. Sear them for about 4-5 minutes without moving them. This allows a deep golden crust to form.
3. Add Garlic and Finish Cooking:
After 4-5 minutes, flip the chops over. Add the minced garlic to the pan and sauté for about 30 seconds, stirring gently so it doesn’t burn. Cook the pork chops for another 4-5 minutes, or until an internal thermometer reads 145°F (63°C) in the thickest part of the chop.
4. Deglaze the Pan (Optional):
If you want a delicious sauce, remove the pork chops to a plate and add the white wine or chicken broth to the skillet. Scrape up any browned bits from the bottom with a wooden spoon. Allow the liquid to reduce slightly (about 1-2 minutes) for extra flavor.
5. Rest and Serve:
Return the pork chops to the skillet for 1-2 minutes to coat in the sauce. Then, remove them from the heat and let the chops rest for 5 minutes. This keeps them juicy when you slice into them!
6. Garnish and Enjoy:
Serve the Modenese Pork Chops garnished with fresh rosemary sprigs and alongside cherry tomatoes and roasted potatoes, if desired. Enjoy your flavorful meal!
Bon appétit!
Can I Use Boneless Pork Chops Instead?
Yes, you can use boneless pork chops! Just be aware that they may cook faster, so keep an eye on the internal temperature to avoid overcooking.
What Can I Substitute for Olive Oil?
If you don’t have olive oil, you can use vegetable oil or avocado oil as a substitute. For a richer flavor, consider using butter instead, but watch the heat to prevent burning!
How Should I Store Leftover Pork Chops?
Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently in the microwave or on the stove to maintain their juiciness.
Can I Make This Dish Without Wine?
Absolutely! You can use chicken broth for deglazing instead, or simply skip this step. The garlic and herbs will still provide plenty of flavor.
