Equipment
Ingredients
Pork
- 800 g boneless pork loin chops, thick cut
- 5 g kosher salt, coarse
- 2 g black pepper, freshly ground
Aromatics and Vegetables
- 1 yellow onion, thinly sliced
- 3 garlic, minced
- 250 g cherry tomatoes, halved
Sauce
- 15 ml olive oil
- 15 g unsalted butter
- 120 ml chicken broth, low sodium
- 150 ml heavy cream, room temperature
- 2 g fresh thyme, leaves only
Nutrition (per serving)
Method
Pat the pork chops completely dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper. Remember to wash your hands and sanitize surfaces after handling raw pork.
Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter foams, use tongs to add the pork chops and sear for 3 to 4 minutes per side until a golden-brown crust forms. Remove chops from the pan and set aside.
Reduce the heat to medium. Add the sliced onions to the same skillet and saute for 5 to 7 minutes until softened and beginning to brown. Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the cherry tomatoes and chicken broth to the skillet. Scrape up any browned bits from the bottom of the pan. Simmer for 3 to 4 minutes until the tomatoes begin to soften and release their juices.
Stir the heavy cream into the skillet and bring to a gentle simmer. Return the pork chops and any resting juices to the pan. Cook for 4 to 6 minutes, spooning the sauce over the chops, until the sauce thickens slightly and a meat thermometer reads an internal temperature of 63°C/145°F.
Remove the skillet from the heat. Let the pork chops rest in the sauce for 3 minutes before serving. Garnish with fresh thyme leaves if desired.
Chef's Notes
- Using bone-in pork chops will yield slightly more flavor and insulation against overcooking, though they may require an extra 1 to 2 minutes of simmering.
- The fond, or brown bits left after searing the pork, is culinary gold; ensure you thoroughly scrape it up when deglazing with the broth to incorporate it into the cream sauce.
- If your tomatoes are particularly acidic, a tiny pinch of sugar can help balance the sauce and prevent the cream from curdling.
- Drying the pork thoroughly before searing is essential. Any surface moisture will create steam, preventing the beautiful, flavorful crust from forming.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently in a skillet over low heat to prevent the cream from separating.
