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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
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.