Pan-Fried Pork Chops With Cabernet Demi-Glace
Savory, juicy, and tender pork chops pan-seared to perfection before being drizzled with a homemade cabernet demi-glace sauce.
Servings: 4 servings
Ingredients
- 4 6 oz. Omaha Steaks Boneless Pork Chops thawed
- 1 tablespoon canola oil
- All-purpose flour, for coating
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 1/4 cup cabernet
- 8 oz. beef gravy or beef demi-glace
Instructions
- Heat canola oil in sauté pan over medium heat.
- Dredge thawed pork chops in all-purpose flour until coated, then sprinkle with salt and pepper.
- Place pork chops in sauté pan; immediately reduce heat to low and cover.
- Cook covered pork chops for 6-7 minutes on each side until they reach an internal temperature of 145 degrees Fahrenheit or higher, based on your preferred doneness, then remove from pan and place on plates.
- Deglaze pan with wine and add beef gravy or demi-glace. Bring to a boil and allow to thicken slightly.
- Pour sauce over cooked pork chops and serve.