All photos by Stacy Zarin-Goldberg


ON THE CLOCK: 1/2 hours


For the jus


– 4 oz. lean pork scraps or pork bones  (can be purchased at stores, or use the bones and meat from one pork chop)

– Salt and pepper

– ¼ cup vegetable oil

– 1 shallot, thinly sliced

– 4 whole cloves of garlic, peeled

– 1 cup dry white wine

– 2 sprigs thyme, rosemary or sage

– 2 cups beef or veal stock

For the pork chops


– ¼ cup canola oil
– 4 pork rib or loin chops, at least 1 inch thick
– Salt and pepper
– ½ cup dry white wine


1.     Season the pork scraps/bones with salt and pepper.

2.     Heat ¼ cup oil in a stainless steel sauté pan on medium-high. Add the scraps/bones and sear until brown.

3.     Remove the scraps/bones from the pan and set aside. Pour off the fat into a clean, dry metal bowl (dispose of the fat later, once cool).

4.     Add the shallot and garlic to the pan. Stir over medium-high for 1 minute.

5.     Return the scraps/bones to the pan.Add the wine and the thyme, rosemary or sage and reduce until practically dry, about 10 minutes.

6.     Add the beef or veal stock and cook until liquid is reduced to about 1 cup.

7.     Strain through a fine strainer and reserve liquid in a pot.

8.     In a stainless steel skillet, heat the oil on medium-high until a drop of water sizzles when sprinkled in the pan.

9.     Season the pork chops with salt and pepper, and sear in the oil, about 2 minutes per side. Do not cook the pork beyond 135 degrees internal temperature (it will be dry and tough if overcooked).

10. Remove the pork from the pan to a small roasting rack, sheet tray or sizzle platter and cover with parchment paper or a little butter.

11. Pour the fat out of the pan and set aside to dispose of once cool.

12. There will be a glaze of protein stuck to the bottom of the pan from searing the pork chops. Add the wine to the pan, and dislodge the crusty bits using a wooden spoon.  

13. Reduce the wine and residue until almost dry.

14. Add the prepared jus and heat until warm. Season to taste.

15. To serve, use a spoon to drizzle the sauce over the pork chops on individual plates. 

Find It Local

The pasture-raised pork in the photos is from Rocklands Farm ( in Poolesville. Pasture-raised pork produces a meat that is more flavorful than most grocery store varieties.