"These quickly seared pork chops are out-of-the box good when paired with the simple pan sauce," says Emeril. "Serve with hot white rice or buttered noodles and a simple vegetable for a complete meal."
- Four 6-ounce center-cut pork chops
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground white pepper
- 2 tablespoons instant flour, such as Wondra
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup thinly sliced shallots
- 1 teaspoon minced garlic
- ½ teaspoon chopped fresh rosemary
- ½ cup balsamic vinegar
- 1 ½ cups chicken stock or canned low-sodium chicken broth
Season pork chops on both sides with salt and white pepper. Dust each pork chop lightly with the Wondra.
Set a 12-inch cast-iron skillet over medium-high heat, and add olive oil and butter. Once hot, place pork chops in the skillet and sear for 2 minutes per side. Remove chops from the skillet and set aside.
Add shallots to skillet and cook, stirring often, until lightly caramelized, about 2 minutes. Add garlic and rosemary and cook until fragrant, about 30 seconds. Add balsamic vinegar and deglaze skillet. When vinegar has nearly evaporated (about 1 ½ minutes), add chicken stock. Increase heat to high, and return pork chops to the skillet. Baste pork chops with the stock and cook until liquid has reduced to a sauce consistency, 6 to 8 minutes.
Remove from the heat, and serve hot.