Description
What goes great with Pork? Mustard and pickles of course!
Yield
4 Servings
Preparation time
10 minutes
Ingredients
4 Pork Chops (bone-in, 1-inch-thick)
1 Capers
1 T Dijon mustard
2 T Butter (Unsalted)
1⁄2 c apple cider
6 sprigs flat leaf parsley
2 large dill pickle spears
2 T canola oil
2 pn kosher salt
6 T no-salt-added chicken broth
Instructions
- Heat the oven to 350 degrees.
- Heat two medium (9-inch) ovenproof skillets over medium-high heat. Use paper towels to pat the pork chops dry. Season the chops on both sides with a generous pinch or two of salt.
- Add a tablespoon of oil to each skillet and swirl to coat the bottoms, then carefully add 2 chops to each skillet, laying them so they land away from you (to redirect the splatter). Cook for 3 minutes, until nicely seared and golden brown on the bottom, then transfer to the oven and cook for about 10 minutes or until an instant-read thermometer inserted into the side of each chop registers 145 to 150 degrees. Transfer the chops to a plate and cover loosely to keep warm. Drain and discard the oil from both skillets, but do not disturb the fond, or browned bits.
- While the chops are in the oven, cut the dill pickle spears on the diagonal into 1-inch chunks. Finely chop the parsley to yield 2 tablespoons.
- Place one now-empty skillet over medium heat. Carefully add the apple cider to deglaze (it will steam up) and use a wooden spatula to dislodge any browned bits from the skillet, then add the butter and stir until it has melted. Whisk in the mustard and cook for 1 minute, then add the capers and broth. Cook for 3 minutes, stirring once or twice, then add the pickles and cook undisturbed for 1 minute; the sauce should thicken slightly. Remove from the heat and stir in the parsley.
- Divide the chops among individual plates. Spoon equal amounts of sauce over and/or around each chop. Serve hot.
Notes
Last night I made the Brandied Sauteed Apples found on the Foodie Pilgrim: http://www.foodiepilgrim.com/node/166 along with a butternut squash risotto: http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe/index.html
Source
Steve Mannino, the chef at Rustico in Arlington County, Va., courtesy of the Winston-Salem Journal..