Pork Chops with Mustard and Capers _ CooksIll.

By wendywag

Brine 4 pork chops for 30 minutes in 1 1/2 qt. cold water and 3 T. salt. Cut through fat in 2 places before sauteing.

Ingredients

• 4 center loin or center rib pork chops, 1-inch-thick (about 2 pounds), patted dry with paper towels
• 1/2 teaspoon ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 2 large shallots minced, (1/4 cup)
• 1 clove garlic, minced
• 1/3 cup dry white wine or 1/4 cup dry vermouth
• 1/2 cup chicken stock or low-salt canned broth
• 2 tablespoons Dijon mustard
• 2 tablespoons small capers, drained
• 2 - 3 tablespoons unsalted butter, cut into pieces and softened
• 1 lemon wedge, small

Preparation

Step 1

1. Season pork chops with salt and pepper. Melt 1 tablespoon butter in a 10- to 12-inch skillet over a strong medium-high heat. Add oil; swirl skillet occasionally until fat turns nut brown and just begins to smoke.

2. Lay pork chops in skillet, bony side facing toward center of skillet; saute until browned on one side, about 1 minute. Turn chops with tongs and saute until browned on other side, about 1 minute. Reduce heat to medium; cover and cook chops 4 minutes. Turn chops; cover and cook until firm but not hard when pressed with a finger, about 5 minutes longer. Transfer chops to a plate; set aside in a warm spot while preparing sauce.

3. Spoon all but 1 tablespoon of fat from skillet. Add shallots; saute until softened, about 1 minute. Add garlic; saute until fragrant, about 30 seconds. Add wine; boil until reduced by half, about 1 minute, scaping skillet with wooden spoon to dislodge browned bits. Pour in stock and accumulated juices from around chops; boil to a thin syrupy texture (about 1/4 cup), 2 to 3 minutes. Whisk in Dijon mustard and capers. Off heat, scatter butter pieces over sauce; swirl skillet until butter melts and sauce thickens slightly. Squeeze a few drops of lemon juice over sauce and swirl in. Adjust seasonings. Spoon over chops and serve.