Friday, January 15, 2010

Pork Chops with Mustard Sauce

This recipe involves sear-roasting. First you sear the pork on the stovetop, then you finish it off in the oven. Be sure to use a skillet that's oven safe (for example, no rubber handles).

(serves two adults and two children)

3  thick-cut boneless pork chops (at least an inch thick)
kosher salt and freshly ground black pepper
olive oil
½ c dry white wine
½ c chicken stock
¾ c heavy cream
¼ c Dijon mustard

1. Preheat the oven to 500 degrees Fahrenheit.

2. Season both sides of the pork chops with salt and pepper.

3. Heat a large cast-iron skillet (or other heavy, ovenproof skillet) over a high flame, adding a film of olive oil. When the oil is very hot, sear the chops for 3 minutes, then turn them with tongs and place the skillet in the hot oven. Roast until the chops are cooked through but not dry, about 10 minutes.

4. Remove the skillet from the oven. Transfer the chops to a serving dish and tent them with aluminum foil to keep warm. Pour off any excess fat from the skillet and return it to the stovetop over medium-high heat.

5. Add the wine to deglaze the skillet. (Use a wooden spoon to scrape the bottom of the skillet so that the wine dissolves the flavorful browned bits more easily). Reduce the wine by half, about 2-3 minutes. Add the chicken stock, heavy cream, and mustard. Boil, stirring occasionally, until the sauce thickens, about 5 minutes. Season to taste with more salt and pepper. Drizzle over the pork chops and serve.

• Because the skillet gets quite hot in the oven, you should never touch it with your bare hand. I always keep an oven mitt on the handle, just in case I reach for it without thinking.

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