EASY PORK CHOPS

By á-160034

From The New Best Recipe, page 459-460.
Serves 4

Ingredients

• 4 bone-in rib or center-cut pork chops, 1/2 to 3/4 inch thick (about 7-oz each), patted dry and outer fat layer scored twice.
• 1 tsp peanut oil
• Salt and pepper
• 1/2 tsp sugar
• Mustard-Sage Sauce
• 1 tsp peanut oil
• 1 medium garlic clove, minced or pressed
• 1/4 C. chicken broth (or 1/4 tsp chicken stock powder & 1/4 C. water)
• 1 Tb Dijon mustard
• 1-1/2 Tb cold unsalted butter
• 1 tsp minced fresh sage

Preparation

Step 1

Rub both sides of each chop with 1/8 tsp oil and sprinkle with salt and pepper. Sprinkle the meat portion on one side of each chop evenly with 1/8 tsp sugar, avoiding the bone.

Place the chop, sugared-side down in a non-stick 12-inch skillet, positioning the chops so that the ribs point to the center of the pan. Using your hands, press the meat of each chop into the pan. Set the skillet over medium heat; cook until lightly browned, 4 to 9 minutes (the pork chops should be sizzling after 2 minutes; if not, turn heat up slightly). Using tongs, flip the chops, positioning them in the same manner, with the ribs pointing to the center of the skillet.

Cover the skillet, reduce the heat to low and cook until the center of each chop registers 140-145 degrees on an instant-read thermometer, 3 to 6 minutes (begin checking internal temp after only 2 minutes); the chops will barely brown on the second side.

Transfer the chops to a platter, tent loosely with foil, and let rest for 5 minutes.

Mustard-Sage Sauce:
Pour the pan juices into a small bowl and reserve.
While the chops rest, add oil and garlic to the skillet and cook for 30 seconds. Add chicken broth and increase heat and simmer until liquid is reduced to about 3 Tb. Add the pork chop juices to the skillet.
Off the heat, whisk in mustard and butter. Add minced sage. Add salt and pepper to taste. Add any juices accumulated on the platter to the skillet.
Spoon sauce over chops and serve immediately.