Boneless Pork Chops

INGREDIENTS:

4 boneless pork chops (about 1 inch thick)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried sage

Salt and pepper to taste

1 cup chicken broth

1/2 cup dry white wine

1 tablespoon Dijon mustard

2 tablespoons unsalted butter

Fresh parsley for garnish

DIRECTIONS:

Marinating the Pork Chops:

Begin by marinating the pork chops to infuse them with rich flavors. In a small bowl, mix olive oil, minced garlic, dried thyme, dried rosemary, dried sage, salt, and pepper. Pat the pork chops dry with paper towels and generously rub the herb mixture over each chop. Allow the chops to marinate for at least 30 minutes, or ideally, refrigerate them for a few hours to let the flavors meld.

Cooking Process:

Preheat the Oven: Preheat your oven to 375°F (190°C). This moderate temperature ensures the pork chops cook evenly and retain their juiciness.

Sear the Chops: Heat a large oven-safe skillet over medium-high heat. Add a splash of olive oil to the pan. Once hot, sear the pork chops for 2-3 minutes on each side, or until they develop a golden-brown crust. Searing locks in the juices and enhances the flavor.

Create the Sauce Base: Remove the pork chops from the skillet and set them aside. In the same skillet, deglaze with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half …