Name: Sauteed Pork Chops with Mustard and Capers
Total time: 45 min
Ingredients: 4 center loin or center rib pork chops, 1-inch-thick (about 2 pounds), patted dry with paper towels; 1/2 teaspoon table salt; 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

Sauteed Pork Chops with Mustard and Capers

By America's Test Kitchen

Published on August 22, 2007

Time

45 minutes

Yield

Serves 4

Ingredients

4 center loin or center rib pork chops, 1-inch-thick (about 2 pounds), patted dry with paper towels½ teaspoon table salt ½ teaspoon ground black pepper 1 tablespoon unsalted butter 1 tablespoon vegetable oil 2 large shallots minced, (¼ cup)1 clove garlic, minced⅓ cup dry white wine or ¼ cup dry vermouth½ cup chicken stock or low-salt canned broth2 tablespoons Dijon mustard 2 tablespoons small capers, drained2 - 3 tablespoons unsalted butter, cut into pieces and softened1 lemon wedge, small

Instructions

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.

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.

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.