Monday, October 5, 2009

Easy Pork Chops with Mustard Sage Sauce

A quick and easy to make dish for those busy nights. These pork chops had loads of flavor even without the sauce and can be made without the sauce. The sauce though is a nice touch and really dresses up the pork. Starting time to finishing time on these was about 25 minutes.

Easy Pork Chops with Mustard Sage Sauce
The New Best Recipe cookbook

4 bone-in or center cut pork chops, 1/2 inch to 3/4 inch thick, patted dry with paper towels and scored on outer layer of fat
1 teaspoon vegetable oil
salt and ground black pepper
1/2 teaspoon sugar

If using an electric stove, turn the burner to medium heat, if using a gas stove you can wait until you prepped the meat. Rub both sides of each chop with 1/8 teaspoon of the oil and sprinkle salt and pepper to taste. Sprinkle the meat portion on one side of each chop evenly with 1/8 teaspoon of the sugar, avoiding the bone.

Place the chops sugared side down in a non-stick 12 inch skillet, positioning the chops so that the ribs point to the center of the pan. Using your hands, press the meat on each chop into the pan. Set the skillet over medium heat; cook until lightly browned 4 to 9 minutes (the pork chops should be sizzling after 2 minutes). Using tongs, flip the chops, positioning them in the same manner, with the ribs pointing to the center of the skillet. Cover the skillet, reduce the heat to low, and cook until the center of each chop registers 140 to 145 degrees on an instant read thermometer, 3 to 6 minutes; the chops will barely brown on the second side. Transfer the chops to a platter, tent loosely with foil, and let rest for 5 minutes. If you don't want the mustard sage sauce end here.

After transferring the chops to a platter pour the pan juices in the skillet into a small bowl and reserve. While the chops rest, add 1 teaspoon vegetable oil and 1 medium garlic clove, minced, to the now empty skillet; set the skillet over medium high heat and cook until fragrant, about 30 seconds. Add 1/4 cup low sodium chicken broth; increase the heat to high and simmer until reduced to about 2 tablespoons, about 3 minutes. Add the pork chop juices to the skillet. Off the heat, whisk in 1 tablespoon Dijon mustard and 3 tablespoons cold unsalted butter until melted and combined. Stir in 1 teaspoon fresh sage leaves and adjust the seasonings with salt and pepper to taste. Spoon the sauce over the chops and serve immediately.

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