Pork Chops - with mustard, rosemary and capers

By á-47

Ingredients

• 1 Tbsp. olive oil
• 4 bone-in pork loin chips (3 1/2 lb. total), 1" thick
• 1/2 tea. slat
• 1/2 tea. pepper
• 2 cups chicken broth
• 1 1/2 Tbsp. whole-grain mustard
• 3 Tbsp. capers, rinsed
• 1/4 tea. chopped fresh rosemary leaves

Preparation

Step 1

Heat oil in a large frying pan over medium-high heat. Season chops on both sides with salt and pepper. Add chops to pan and cook until barely pink in center, turning once, 10-12 minutes. Transfer pork to a serving plate and tent with foil.

Add broth to pan and bring to a boil over high heat. Stir in mustard, capers, and rosemary. Simmer until reduced by half, about 4 minutes. Spoon sauce over chops.