gluten-free | dairy-free
These shallot, herb, and “butter” pork chops are naturally gluten-free and dairy-free—thin-cut chops seared with fresh herbs and garlic, then finished with a shallot-lemon “butter” made from Earth Balance, not dairy. Tender, fast (about 30 minutes), and a one-pan fix for the dry, flavorless pork chops most stores sell now. Use real butter if you’re dairyful.
When I was a kid, a very long time ago, pork chops were a staple in our house. I remember them being moist and flavorful, and I was excited when they were on the dinner menu, no matter how they were cooked. I may be remembering those pork chops in a more positive light than they actually were, but it seems to me that pork chops in the last 10-plus years, if not longer, have become dry and flavorless, and lack the wonderfulness of the pork chops from my youth.
Because of this, Rich and I strive to find new ways to make today’s pork chops to overcome their lack of flavor and fat. Finding heritage pork chops would take care of much of the issue, but those are not as easy to find, and they are quite expensive.
I fell in love with this pork chop recipe the first time I made it. The pork chops cook in a skillet topped with fresh herbs and garlic, and the shallots and butter (dairy-free, of course, for us) are added at the end for a luscious flavor and presentation. The pan-searing and cooking method keeps the pork chops moist and tender, and the one-pot method keeps the dish quick and easy. To create a full meal, these delicious pork chops will go well with potatoes or rice and a roasted vegetable.
Recipe Notes:
- This recipe works best with thin-cut chops. If you use medium- or thick-cut, you will want to finish them in the oven rather than in the skillet.
- You can grill the pork chops instead of cooking them in the skillet. Just don’t flip them, or you will lose the lovely herbs. You will also not need the sunflower oil called for in the recipe.
Now, go eat something amazing!
