Pan-Roasted Pork Chops With Mustard-Caper Sauce
serves 2-4
Recipe from cookthink
This is one of the quickest and easiest ways to cook pork chops indoors. The quick pan-sauce made with a little broth (you could also use water), mustard and capers adds deep flavor and elegance. Take care to season and brown the chops well, and check their temperature early and often.
ingredients
2 (2-inch thick) pork chops
salt and pepper
1 tablespoon olive oil
1/4 cup white wine or vegetable broth
2 teaspoons Dijon mustard
1 tablespoon capers
timer
prep: 10 minutes
total: 30 minutes
tools
large, oven-safe sauté pan
tongs
digital, instant-read meat thermometer
aluminum foil
whisk
instructions
1. Preheat the oven to 400F and put the rack in the middle position. Season the chops generously on both sides with kosher salt and freshly ground pepper.
2. Heat the oil in a large oven-safe large sauté pan over medium-high heat. When the oil is hot and shimmering, add the pork chops. Leave them alone to develop a rich brown crust on the first side, 3-5 minutes. Turn them over and brown another 2 minutes.
3. Put the pan in the oven and roast the chops until they reach an internal temperature of 145F in the thickest part. Remove the chops to a plate.
4. Put the same pan back over medium-high heat. Add the vegetable broth and bring it to a boil, scraping with the tongs or a spoon to remove any brown bits from the bottom of the pan.
5. Boil the broth until it reduces by about half, or barely covers the bottom of the pan, about 2 minutes. Add the mustard to the pan, whisking until it blends with the sauce. Stir in the capers, add more salt and pepper to taste, and pour the sauce over the chops.
