Texan Heartland Recipe
Skillet Pork Chops with Pan Mop-Reduction
- Servings
- 4
- Prep Time
- Cook Time
Weeknight simple, steakhouse special. These chops hit the pan, take on a deep, sizzling crust, then get swirled in a quick Texas Pequin & Honey reduction that turns glossy and clings to every edge. You’ll taste sweet heat, tangy snap, and savory drippings all at once—no grilling required. Spoon the lacquer over mashed potatoes or charred green beans and watch plates come back clean.
Ingredients
- 4 bone-in pork chops, ¾–1 inch thick (about 8–10 oz each)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon neutral oil (canola or avocado)
- ½ cup Texan Heartland Texas Pequin & Honey Mop Sauce & Marinade, divided
- ¼ cup low-sodium chicken stock (or water)
- 1 tablespoon unsalted butter
- Optional finish: 1 teaspoon apple cider vinegar or lemon juice
Directions
- Season the chops: Pat dry; season both sides with salt and pepper.
- Sear to build crust: Heat a large skillet over medium-high; add oil. Sear chops 3–4 minutes per side until well browned and ~135–140°F internal. Transfer to a plate.
- Deglaze the fond: Reduce heat to medium. Add chicken stock and ¼ cup Texan Heartland Texas Pequin & Honey Mop Sauce and Marinade; scrape up browned bits with a wooden spoon.
- Reduce to nappe: Simmer 60–90 seconds until slightly syrupy and glossy; whisk in butter to emulsify.
- Glaze and finish: Return chops plus any juices to the pan; add remaining ¼ cup Texan Heartland Texas Pequin & Honey Mop Sauce and Marinade. Turn chops in the sauce for 1–2 minutes until coated and ~145°F internal.
- Brighten & serve: Off heat, add a splash of cider vinegar or lemon if you like. Rest 3 minutes, spooning sauce over the top.
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