Pork chop recipe #1 was fantastic and I give it 9 oinks on a 10 oink scale. The Dijon mustard gave complexity to the sauce that I wasn’t expecting and the only recipe recommendation that I have is to make sure if you’re going to put it over mashed potatoes (or another side) that you consider doubling the sauce amount. Yumm!
With a Side of Rosemary and Parmesan Mashed Potatoes
I’ve also added a new feature to my recipes. I’m making them available on a site where it’s easier to print the recipes (with no pictures) and will provide a link to them in each new post. Here is the link to the easy print recipe for the Sauteed Pork Chops.
2 bone-in pork rib chops (8 ounces each), 1 inch thick, brined if desired
6 teaspoons vegetable oil
1 minced shallot
1/2 cup low-sodium chicken broth
1/4 cup dry white wine
1/2 tablespoon Dijon mustard
1 tablespoon unsalted butter , cut into 2 pieces
1 teaspoon fresh tarragon leaves
3. Transfer the chops to a clean plate, tent with foil, and let rest until the pork reaches an internal temperature of 145 to 150 degrees before serving, 5 to 10 minutes. Do not clean the skillet
4. While the chops are resting, add the rest of the vegetable oil to the hot skillet, and return to medium-high heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the broth and wine, scraping up any browned bits, and simmer until thickened, about 5 minutes. Stir in the mustard and any accumulated pork juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the tarragon and season with salt and pepper to taste. Spoon the sauce over the pork before serving.
Eat Cook Read 
