These are so simple and quick to make! The chops need to be pounded a little, to thin them out for quick cooking. This is one of our regular weeknight dinners- a little steamed broccoli, maybe a salad- dinner in about 15 minutes!
- 4 Bone in center cut pork chops
- 1 T. olive oil
- salt and pepper
- 1/2 C. white wine, plus 1 T.
- 1 T. brown, grainy mustard
Heat the oven to 400 degrees. Pound the chops with a mallet to 1/2 inch thick. Heat the oil in a skillet (not nonstick- you need a little browning and caramelizing to make the pan sauce) over medium heat. Generously salt and pepper the chops on both sides. When the pan is hot, lay in the chops in a single layer. Cook on each side for 5 minutes. Do not continuously flip them. They need to sear on each side. When they have a good sear they flip right over- they form a little crust and release themselves from the pan. If you try to flip them too soon they will stick.
After 5 minutes per side, remove them to an ovenproof plate and place in the hot oven while you whip up the pan sauce. To the pan with the drippings, add 1/2 C. wine. Allow it to bubble up and boil for about three minutes, scraping all the brown bits off the bottom of the pan.
The wine will reduce by about half. Stir in the mustard. If the sauce becomes too thick you can thin it with a little more wine. Pour the sauce over the chops. Let the chops rest out of the oven for about 5 minutes before serving.