Pork Chops With Mustard Pickle Pan Sauce
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Summary
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| Source | Steve Mannino, the chef at Rustico in Arlington County, Va., courtesy of the Winston-Salem Journal.. |
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| Prep time | 10 minutes |
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| Region | |
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Description
What goes great with Pork? Mustard and pickles of course!
Ingredients
| 2 | pn | kosher salt | | 2 | ea | large dill pickle spears | | 6 | Unknown | sprigs flat leaf parsley | | 1⁄2 | c | apple cider | | 2 | T | Butter (Unsalted) | | 1 | T | Dijon mustard | | 6 | T | no-salt-added chicken broth | | 2 | T | canola oil | | 4 | ea | Pork Chops (bone-in, 1-inch-thick) |
Instructions
- Heat the oven to 350 degrees.
- 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.
- 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. Drain and discard the oil from both skillets, but do not disturb the fond, or browned bits.
- 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.
- 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.
- Divide the chops among individual plates. Spoon equal amounts of sauce over and/or around each chop. Serve hot.
- By vlizzle at 12/14/2011 - 10:47
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