Dijon and cream turn everyday pork chops into something special.
Ingredients
- 4 (10-ounce) pork rib chops, 1-inch thick
- kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 2 tablespoons red wine vinegar or sherry vinegar
- 1/2 cup veal stock or canned low sodium chicken broth
- 1/2 cup heavy cream
- 1 1/2 tablespoons dijon mustard
- 1 tablespoon finely chopped flat leaf parsley
Instruction
- Preheat the oven to 400°F. Season the pork chops on both sides with salt and pepper. Heat half of the oil in a large skillet over high heat until shimmering. Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast in the oven until cooked through, about 10 minutes.
- Meanwhile, check the amount of fat left in the skillet; if there isn't at least a tablespoon, add the remaining oil as needed. Heat the oil and fat until shimmering. Add the shallot and cook over moderately high heat until softened, 3 minutes. Add the vinegar and cook until nearly evaporated, about 30 seconds. Add the stock and cook until reduced by half, about 2 minutes. Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes. Stir in the mustard and parsley. Season with salt and pepper. Transfer the pork to plates and spoon the sauce on top.
