HOW TO PAN SEAR
BY SAVOR THE FLAVOUR
1. Let the chops come to room temperature, then pat them dry with paper towel. 2. Rub both sides with the salt and pepper.
3. Sear the chops in a pan for 5-6 minutes per side. They need to have an internal temp of 135°F. 4. Let the chops rest tented with foil for 10 minutes.
5. Cook the garlic in butter, then add the thyme and deglaze with wine. 6. Add the stock and Worcestershire, then cook 5 min. Add the cornstarch slurry to thicken.
7. Add butter and lemon juice to the sauce, then spoon it over the chops. 8. Slice against the grain, and serve the chops hot.