For a thick, bone-in pork chop, pan-searing is a great cooking method—the high heat seals in the pork’s juices. The shallot-mustard sauce was not only fabulous on our meat, but enhanced our sides of steamed broccolini and baked sweet potato too.
You may note that the “time” takes 3 hours, but don’t be alarmed. The seasoned chops sit in the fridge uncovered for 2 hours, then at room temperature for another 30 minutes before you start cooking them. The actual hands-on time is 30 minutes or less.
Mustard-Shallot Bone-In Pork Chops
- 4 bone-in pork loin chops, 1 1/4 to 1 1/2-inches thick
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 cup dry white wine
- ¼ cup finely chopped shallot (about 2 medium)
- 2 tablespoons butter
- 1 tablespoon Dijon-style mustard
- Chopped fresh Italian parsley
- Season pork generously with salt and pepper. Place on a plate. Chill, uncovered, for 2 hours. Remove and let stand 30 minutes.
- Heat a heavy 12-inch skillet over medium-high heat. To check when hot enough, add a large drop of water (1/8 teaspoon) to the skillet. When it rolls around the pan like a bead of mercury it is ready. This will take 2 to 3 minutes.
- Remove from heat; add oil. Swirl to coat bottom of skillet.
- Return to medium-high heat. Add 2 pork chops. Cook for 5 to 7 minutes or until a crust forms (be patient; the pork will release when it’s ready to be turned).
- Turn and cook for 5 to 7 minutes more or until done at 145°F.
- Remove meat from skillet to a plate; cover loosely and keep warm. Repeat with other two pork chops. Remove skillet from heat.
- Carefully add wine and shallots to skillet (mixture will spatter). Return to heat.
- Bring to boiling, stirring to scrape up browned bits. Boil gently, uncovered, for 8 to 10 minutes or until reduced by about half and slightly thickened.
- Remove from heat. Whisk in butter and mustard.
- Spoon sauce over pork to serve. Sprinkle with parsley.
We served ours with a baked sweet potato and some steamed broccolini. The mustard-shallot sauce was wonderful on the veggies too!
Recipe adapted from one found in Better Homes & Garden Magazine