Gordon Ramsay Pork Chop Recipe
A luxurious yet easy pork chop recipe with a seared golden crust, tender center, and a comforting creamy sauce, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces bone-in pork chops (about 1-inch thick) Bone-in locks in flavor and moisture; boneless works for quicker slicing.
- Salt and freshly ground black pepper Seasoning is simple but essential.
- 2 tablespoons olive oil Or use avocado oil for a higher smoke point.
- 2 tablespoons unsalted butter For basting and glossy finish; use ghee if dairy-free.
- 3 cloves garlic, crushed Swap for 1/2 teaspoon garlic powder in a pinch.
- 2 sprigs fresh rosemary or thyme Dried herbs will do in a smaller amount (1/2 teaspoon).
- 1/2 cup dry white wine or low-sodium chicken stock Wine adds brightness; stock keeps it non-alcoholic.
- 1/2 cup heavy cream Use Greek yogurt thinned with milk for a lighter finish.
- 1 teaspoon Dijon mustard Or whole-grain mustard for texture.
- 1 tablespoon capers (optional) Add a briny pop.
- Lemon zest and a squeeze of lemon (optional) Brightens the sauce.
Instructions
Preparation
- Pat the pork chops dry with paper towels and season both sides generously with salt and black pepper.
- Heat a large skillet over medium-high heat until smoking hot.
- Add olive oil and carefully lay the chops away from you to avoid splatters.
- Sear the chops for 3–4 minutes on the first side until a deep golden crust forms.
- Flip and sear the other side for 2–3 minutes.
- Add butter, crushed garlic, and herbs to the pan, tilting the pan to spoon the melted butter over the chops for 1–2 minutes.
- If your chops are thicker, reduce heat slightly and continue cooking, or finish in a 400°F (200°C) oven for 4–6 minutes until an internal temperature of 145°F (63°C) is reached.
- Remove chops to a plate and let rest for 5–10 minutes.
Sauce Preparation
- Carefully pour off any excess fat from the pan.
- Deglaze the pan with white wine or chicken stock, scraping up the browned bits.
- Let it reduce by half, then stir in cream, Dijon mustard, and capers if using.
- Simmer until slightly thickened, then swirl in a knob of butter and a squeeze of lemon to finish.
- Season to taste.
Serving
- Serve the pork chops drizzled with the warm sauce and scatter a few herb leaves and lemon zest on top.
Notes
For a smoky twist, add a teaspoon smoked paprika to the seasoning. To make it gluten-free, ensure your mustard and stock are labeled gluten-free. Store leftovers in an airtight container for up to 3 days.