PORK CHOPS WITH CAPER AND MUSTARD PAN SAUCE

PORK CHOPS WITH CAPER AND MUSTARD PAN SAUCE image

Categories Pork

Yield 4 people

Number Of Ingredients 9

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4 boneless pork chops
Kosher salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 1/2 tablespoons butter
1 shallot, finely chopped
1/2 cup canned low sodium chicken broth or chicken stock
1/2 cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons drained small capers, chopped

Steps:

Season the chops with salt and pepper and heat the olive oil in a heavy skillet on medium-high. When the oil is hot, add the butter and when it foams, add the chops and sear until golden brown. Turn and sear the other side until golden, then remove the chops to a heat-prooof dish and place in a 375 degree oven to finish cooking, about 5 minutes depending on the thickness of the chops. While the chops are in the oven, add the shallot to the skillet and cook on medium heat about 1 minute, until softened. Pour in the stock and wine and bring to a boil, scraping the bottom of the pan to loosen the browned bits. Boil until the liquid is reduced to about 1/3 cup. Stir in the mustard and capers, whisking to combine. Remove the pan from the heat and swirl in the remaining butter. Pour sauce over chops and serve.