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Bone-in pork chops get a sweet & sour glaze with a little spice from Dijon mustard in this easy one-skillet recipe from Rach.

She likes to serve this alongside her Escarole Salad with Pears and Blue Cheese.


  • 4 bone-in pork chops, about 1 ¼ inches thick
  • Salt and pepper
  • About 1 tablespoon light brown sugar
  • 3 tablespoons olive oil
  • 2 large shallots, thinly sliced (or 1 small red onion)
  • 4 large cloves garlic, thinly sliced
  • About 3 tablespoons capers in brine, drained
  • 4 sprigs rosemary, stripped and coarsely chopped
  • ¼ cup wine vinegar (red or balsamic)
  • ½ cup chicken stock
  • 1 round tablespoon Dijon mustard
  • About 2 tablespoons butter


Serves: 4


Heat a large cast-iron skillet over medium-high heat.

Season chops with salt and pepper and about 1 teaspoon sugar. Brown the pork chops in about 2 tablespoons olive oil, 2 turns of the pan, for 3 to 4 minutes on the first side, then flip (Rach uses her Lil' Huggers Tongs) and brown 1 minute more; remove. 

Reduce heat on pan a bit. Add another turn of olive oil, the shallots or onion, garlic, capers and rosemary, and soften 2-3 minutes. Add remaining sugar and vinegar, reduce about 1 minute, then add stock, mustard and butter, swirl, add chops back, browner side up, and cook in sauce 2 minutes more to 135˚F to 140˚F on a meat thermometer.

Or, if you prefer, transfer the skillet to the oven and roast chops about 10 minutes in a 425˚F oven, until an instant-read thermometer inserted horizontally into the chops registers 140˚F.