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Pan-Seared Bone-In Pork Chops with Orange-Balsamic Butter Sauce
A juicy, bone‑in pork chop seasoned with rosemary‑salt and finely ground black pepper, seared to a perfect crust, basted in butter, and finished with a glossy orange‑balsamic butter sauce. Ideal for a family dinner or special occasion.
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Critical Success Points
- • Sear the fat cap first to render flavor and achieve a crust.
- • Wait for butter to fully foam before beginning to baste.
- • Reduce orange juice and balsamic vinegar to the proper thickness.
- • Rest the pork chops for half the cooking time to retain juices.
Safety Warnings
- • Pan will be extremely hot; use oven mitts.
- • Hot oil and butter can splatter—keep face away.
- • Butter foams and may pop; watch closely.
- • Use a meat thermometer to ensure internal temperature reaches at least 145°F (63°C).
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