Pork Chops with Mustard-Pickle Pan Sauce |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 bone-in, 1-inch-thick pork chops (9 to 11 ounces each) |
2 large pinch(s) kosher salt, plus more as needed |
2 tablespoon(s) canola oil |
2 large dill pickle spears |
about 6 sprig(s) flat-leaf parsley |
1/2 cup(s) apple cider |
2 tablespoon(s) unsalted butter |
1 tablespoon(s) dijon-style mustard |
1 tablespoon(s) capers |
6 tablespoon(s) no-salt-added chicken broth |
Directions:
1. Heat oven to 350 degrees.
2. 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.
3. 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.
4. 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.
5. 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.
6. Divide the chops among individual plates. Spoon equal amounts of sauce over and/or around each chop. Serve hot.
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