For the best flavor and texture, seek out pork from a local rancher, who might sell their meat at a farmers’ market, small butcher or upscale grocery shop. The amazing pan sauce calls for just 5 ingredients and uses the luscious browned bits from sautéing the chops.
Pork Chops with Mustard and Caper Pan Sauce
4 center-cut pork loin chops, each about 7 oz. (220 g) and 3/4 inch (2 cm) thick
Kosher salt and freshly ground pepper, to taste
1 1/2 Tbs. olive oil
1/3 cup (2 1/2 oz./75 g) capers
1 1/4 cups (10 fl. oz./310 ml) dry white wine
1/3 cup (3 fl. oz./80 ml) heavy cream
1/4 tsp. white wine vinegar
2 Tbs. whole-grain mustard
Remove the pork chops from the refrigerator and let stand for 30 minutes. Pat the chops dry with paper towels and season both sides generously with salt and pepper. Preheat the oven to 200°F (95°C) and place a platter in the oven to warm.
Warm a large sauté pan or frying pan over high heat and add half of the oil. When the oil appears to
shimmer, reduce the heat to medium-high, add 2 chops, and sear without moving them for 2 1⁄2 minutes. Turn and cook until the chops are golden and firm to the touch, but still have a little give, about 2 1⁄2 minutes more. If you like, insert an instant-read thermometer horizontally into a chop, away from the bone; it should register 140°F (60°C) for medium-rare. Transfer the chops to the warm platter and keep warm in the oven. Repeat with the remaining oil and the remaining chops.
Pour any oil from the pan. Reduce the heat to medium and add the capers to the pan. Cook for 1 minute. Add the wine, bring to a simmer, and cook until reduced by about half, about 2 minutes. Stir in the cream, vinegar, and 1⁄4 tsp. salt and season with pepper. Simmer the sauce until lightly thickened, about 30 seconds. Remove from the heat and whisk in the mustard. Taste and adjust the seasoning.
Pour some of the sauce over the chops on the platter. Serve immediately, passing the remaining sauce at the table. Serves 4.
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