The butter used to sear these pork chops is mixed with rich chicken broth, and they are topped with a velvet cream sauce that makes your mouth water. They’ll never believe how simple this recipe actually is!.
My husband doesn’t like gravy. Many of you who have been with me for a while may remember that I’ve said that before. But after 17 years of marriage, I know that he’s not as against it as he thinks he is. At some point in his life, he tried “gravy” and really didn’t like it, so the word itself makes him slightly cringe. As a result, I have learned to use the word “sauce” in its place. A simple vocabulary switch and everyone is happy.
These juicy pork chops make him doubly happy, though. About as often as Katy asks for chicken and dumplings, he asks for these things. Sometimes we’ve had them twice in one week when Ricky can make him look really beseeching. The recipe is very easy, which is surprising when you taste how delicious they are; they taste like no other pan-seared pork chops you have had!
You only need six things: pork chops without bones, butter, heavy cream, chicken broth, and salt and pepper for the dry rub. Once you sear the seasoned pork chops, you simply make the sauce. This pork chops recipe is complete and ready to serve in under 30 minutes. I bet that piqued your interest! Keep scrolling for some great serving suggestions.
Many things about this pork chop recipe make it very satisfying: the sauce’s depth of flavor, the pork’s tenderness, and the many layers of flavor.
Pork chops can end up disappointingly dry and chewy if not prepared just right. But there’s a simple trick to transform pork into succulent, velvety perfection every time – velveting with baking soda. This technique tenderizes pork chops so they come out juicy and tender, with a mouthwatering velvet-like texture.
Velveting is a popular Chinese cooking method that usually uses cornstarch to tenderize meat. But basic baking soda from the pantry does the job just as well, while adding no flavor or calories. Here’s how to magically velvet pork chops using baking soda you likely already have on hand.
Ingredients
- 4 bone-in or boneless pork chops, 3/4 to 1 inch thick (about 1 lb.)
- 1 teaspoon baking soda
- Water for rinsing
Instructions
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Pat the pork chops dry with paper towels. If the surface is wet the baking soda won’t adhere and work as effectively.
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Sprinkle the baking soda evenly over both sides of the chops About 1 teaspoon is sufficient for 1 pound of meat
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Gently massage the baking soda into the pork. It should look like the surface is frosted with baking soda. Cover it with plastic wrap or place in a zip-top bag.
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Refrigerate the seasoned chops for at least 2 hours or up to overnight. This gives time for the baking soda to fully penetrate and tenderize the meat.
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When ready to cook, rinse the pork chops under cold running water while gently rubbing off any excess baking soda.
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Pat the chops dry again with paper towels before cooking. The velveted pork is now ready for your favorite pork chop recipe.
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Cook the velveted pork chops as desired – pan seared, baked, grilled, etc. The pre-treated pork will come out much more moist, juicy and tender compared to untreated pork.
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For extra flavor, marinate the chops after velveting, or season the meat while cooking per recipe directions. But the velveted pork will be delectably tender and juicy even without extra seasoning.
The science behind this trick is simple – baking soda is alkaline and slightly raises the pH of the meat. This relaxes and tenderizes muscle fibers and connective tissue so the pork cooks up deliciously tender, similar to pricey cuts like pork tenderloin.
While effective, baking soda does increase the sodium content slightly. This is negligible for most, but people on low-sodium diets may want to skip the baking soda and use salt-free acids like vinegar, citrus juice or wine to tenderize instead.
For safety, only keep velveted pork chops in the refrigerator for up to 24 hours before cooking. The baking soda prevents bacteria growth, but don’t push beyond a day.
With this easy technique, inexpensive pork chops become as succulent and tender as gourmet fare. The velveting effect makes pork of any cut taste 5-star restaurant quality. Impress your family with juicy, melt-in-your-mouth pork chops using humble baking soda from the pantry. Ditch complicated marinades and tenderizers – for deliciously velvet pork, baking soda is all you need.
Here are some more delectable pork recipes:
How to Make Pan-Seared Pork Chops With Cream Sauce
Melt a little butter in a large skillet or cast iron pan over medium-high heat.
Add your chops and salt and black pepper to your taste on the top.
Pan sear pork chops in the butter until lightly brown, then flip and repeat.
Once the pork chops are just brown (not cooked all the way through), pour in your chicken broth.
Continue cooking until the chicken broth is all cooked down. This will take anywhere from 5-10 minutes, likely more like 10.
It’s hard for me to keep track of time during this step because I just stand there and talk to the kids.
Remove your pan-fried pork chops to a plate.
When you take them out, your pan will look a bit like this.
Now that is the browned butter and concentrated chicken broth remaining, along with browned bits of pork chop. Lots of flavor going on here!.
Turn the heat off. That skillet is hot enough for what we want to do already.
Add your cream.
Scrape and stir the pan all around with a wooden spoon or something else with a flat bottom if you have one. Do this until all of that yummy flavor from the bottom is in the sauce. This will only take a few minutes and as you do so the cream will heat up plenty.
Perfect.
Serve pork chops topped with the cream sauce and enjoy!
Serve it with a side of your choice. Mine is pictured with a generous helping of my Super Food Salad.
- Put pork leftovers in a container that won’t let air in and put it in the fridge for up to 4 days. Quickly heat it up in the pan until it’s hot all the way through so it doesn’t get too done.
- Alternatively, freeze leftovers for up to 3 months. Thaw in the fridge before reheating in the skillet.
- These pork chops are kinda standard, boneless chops. Not thick cut and not thin. However, thick would work just fine, especially since we cook them a little longer than needed while they enjoy their rich chicken broth bath.
- I will mix the chicken broth concentrate with water before I use it. I LOVE this stuff, which I got at Walmart, but I’m sure it’s available somewhere else too. Now I use it all the time. It’s fine to use regular chicken stock or even beef broth.
- To find out if the pork is done, it’s best to use a meat thermometer to check the temperature. After 10 minutes of rest, it should reach 145F. They’ll be fine, though, because we cook ours longer in the broth and then let them rest while we make the sauce.
- Take the pork chops out of the fridge 30 minutes before cooking if you have time. This will ensure they cook more evenly.
- Dry the pork chops with a paper towel before you sear them. This will help the seasoning stick better.
I recommend boneless pork chops, as they’re thick and tender. But you can also use loin chops or center-cut bone-in chops.
How to Tenderise Pork Chops by Lee Kum Kee
FAQ
Is cornstarch or baking soda better for velveting?
Can you velvet pork with baking soda?
How do you cook pork chops?
This is a deeply satisfying pork chop recipe for a number of reasons, including the layers of flavor, the richness of the sauce, and the tender pork beneath it all. Melt a little butter in a large skillet or cast iron pan over medium-high heat. Add your chops and salt and black pepper to your taste on the top.
Are velvet pork chops keto?
Velvet Pork Chops are covered with a flavorful, Keto, Low Carb, Gluten Free gravy! Only 4 Ingredients, 2 Carbs and Ready in 25 Minutes! I will start this post with a confession. I really don’t like pork chops. At least I said that before I ate Velvet Pork Chops. Now I love them! These are so tender and flavorful and this gravy–oh my!
What is velveting a pork loin?
Velveting is a Chinese cooking technique that involves a marinade containing certain ingredients (I won’t go into the science here), that preserves the moisture in the meat and keeps the fibers tender. As my husband recently bought a very large piece of pork loin that was on sale, I decided to experiment. I must say, it was a big success!
How do you cook pork chops in a crock pot?
Melt the butter over medium high heat in a skillet. Add the chops and sprinkle with salt and pepper to taste. When the chops are browned, flip, season with salt and pepper again and cook the second side until browned. Add the chicken broth to the skillet, reduce the heat to medium and cook until the broth has mostly evaporated.