Ultimate Braised Pork Chops

Preheat the oven to 350 degrees F (175 degrees C).

Pat pork chops dry with paper towels and season both sides liberally with salt and pepper.

Pour flour beaten eggs and panko into separate bowls. Dredge seasoned pork chops in flour eggs and panko in that order.

Heat 2 tablespoons butter and oil together in a large oven-safe skillet over medium-high heat swirling to coat. Add pork chops to the skillet as soon as the butter stops foaming. Sear until golden brown about 2 to 3 minutes per side adjusting heat to prevent burning. Transfer pork chops to a plate.

Stir thyme into the skillet. Add white wine and deglaze by scraping the bottom of the skillet. Cook until wine is reduced by half 3 to 5 minutes. Add chicken stock and bring to a boil. Return pork chops to the skillet and cover.

Bake pork chops in the preheated oven for 30 minutes.

Meanwhile melt 3 tablespoons butter in a small saucepan over medium heat. Add flour when butter has stopped foaming and stir until it reaches the color and consistency of peanut butter about 5 minutes. Set roux aside.

Remove skillet from the oven and place on the stovetop. Transfer pork chops to a plate using tongs. Bring contents of the skillet to a simmer over medium heat and add roux 1 tablespoon at at time until sauce thickens to desired consistency 3 to 5 minutes more. Season with salt and pepper and return pork chops to the skillet. Serve immediately.