Saturday, June 11, 2011

Skillet Pork Chops with Mustard

Another great recipe from the Mark Bittman App - How To Cook Everything, which I hope you all have! I picked up the pork chops at Whole Foods this afternoon along with the Golden Beets, those where oven roasted and tossed with olive oil and salt and pepper.

The recipe took about a half an hour to make. The meat was quite moist and the sauce was perfect. I cut the recipe in half and the only change I made was the garlic... of course.

2 center‐cut loin pork chops, about 1 inch thick, trimmed of excess fat
Salt and freshly ground black pepper
1 tablespoons extra virgin olive oil
1/4 cup dry white wine
1 garlic clove, I kept it whole so I could remove it
1/4 cup chicken stock
1 tablespoon butter
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon Mustard
1 tablespoon Caper
Dash of Worcestershire sauce
Chopped fresh parsley leaves for garnish

    Sprinkle the chops with salt and pepper. Put a large skillet over medium‐high heat for 2 or 3 minutes. Add the olive oil; as soon as the first wisps of smoke rise from the oil, add the chops and turn the heat to high. Brown the chops on both sides, moving them around so they develop good color all over, no longer than 4 minutes total and preferably less.
    Reduce the heat to medium. Add the wine and the garlic and cook, turning the chops once or twice, until the wine is all but evaporated, about 3 minutes. Add the stock, turn the heat down to low, cover, and cook for 10 to 15 minutes, turning the chops once or twice, until the chops are tender but not dry. When done, they will be firm to the touch, their juices will run just slightly pink, and, when you cut into them (which you should do if you're at all unsure of their doneness), the color will be rosy at first glance but quickly turn pale.
    Transfer the chops to a platter. If the pan juices are very thin, cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. If they are scarce (unlikely), add another 1/4 cup stock or water; cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. Then stir in the butter or a few drops of oil over medium heat; add the lemon juice, Dijon Mustard, capers and Worcestershire sauce and pour over the chops, garnish with parsley, and serve.

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