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Chipotle Rubbed Porks Chops

Chipotle Rubbed Porks Chops

Prep Time:
15 mins
Cook Time:
35 mins
Servings:
4

Flavors Used:

Chipotle

It's Team Member Tuesday, and Jason is showing us how to make some Dan-Good pork chops! We're coating these thick, juicy pork chops with Dan-O’s Chipotle Seasoning, Dan-O’s SPG Tri-O, and fresh thyme for a smoky, savory crust with just the right kick of heat. Then we're searing them in cast iron, finishing them in the oven, and topping them with a rich garlic red wine vinegar butter sauce made right in the same pan. The tangy vinegar, creamy butter, fresh herbs, and smoky chipotle come together for one incredible combination. Jason knocked this one out of the park, my friends. 

Ingredients

Chipotle Rubbed Pork Chops

  • 4 tsp Dan-O’s Chipotle Seasoning
  • 1 tsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic)
  • 2 tsp fresh thyme, minced
  • 4 thick-cut pork chops
  • 3 tbsp olive oil, divided

Garlic Red Wine Vinegar Butter Sauce

  • 6 garlic cloves, thinly sliced
  • 2 tsp honey
  • ¾ cup low-sodium chicken broth
  • 2 tbsp red wine vinegar
  • 6 tbsp salted butter, cut into 9–10 small pieces
  • 1 tbsp fresh parsley, chopped

Preparation Instructions

  1. Prepare the Seasoning Rub: Preheat the oven to 400°F. Remove the thyme leaves from their stems and finely mince. In a small bowl, combine the thyme, Dan-O’s Chipotle Seasoning, and Dan-O’s SPG Tri-O. Mix well.
  2. Season the Pork Chops: Rub the pork chops with 1 tbsp olive oil, coating both sides. Generously apply the seasoning mixture, pressing it into the meat to coat evenly, including the edges.
  3. Sear the Pork Chops: Heat the remaining 2 tbsp olive oil in a large, oven-safe cast-iron skillet over medium heat. Add the pork chops and sear for 4–5 minutes per side, until a golden-brown crust forms.
  4. Finish in the Oven: Transfer the skillet to the preheated oven and cook for 10–15 minutes, or until the pork chops reach an internal temperature of 145°F. Transfer to a plate and loosely tent with aluminum foil to keep warm while preparing the sauce.
  5. Start the Garlic Butter Sauce: Return the skillet to the stovetop over medium heat, keeping the flavorful pan juices. Add the sliced garlic and cook for about 1 minute, until fragrant. Stir in the honey and chicken broth, bring to a simmer, and cook for 2 minutes.
  6. Add the Red Wine Vinegar: Stir in the red wine vinegar and simmer for another 2–3 minutes, allowing the sauce to reduce slightly.
  7. Finish the Sauce: Reduce the heat to low and add the butter one piece at a time, stirring until each piece melts before adding the next. Continue until the sauce is smooth and slightly thickened. Stir in the fresh parsley and remove from the heat.
  8. Slice and Serve: Slice the rested pork chops and arrange on a serving plate. Spoon the warm garlic red wine vinegar butter sauce over the top, including the sliced garlic and parsley. Serve immediately and Yum Yum Get Ya Sum!
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