SAUTEED PORK CHOPS WITH ONION AND MUSTARD SAUCE4 center-cut loin pork chops
FOR THE HERB RUB:1 tsp. chopped fresh dill (or dried dill or rosemary), divided use
1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. olive oil
FOR THE PAN SAUCE:1 cup chopped onions
1/2 cup white wine (or dry vermouth)
1 Tbsp. coarse or smooth Dijon mustard
1/4 cup low-fat or regular sour cream
TO PREPARE THE HERB RUB: 1/2 teaspoon dill (or rosemary), dry mustard, salt and freshly ground pepper.
Coat chops (either rib or T-bone, each 1 1/4 to 1 1/2 inches thick, trimmed of external fat) with mixture and let marinate for up to 2 hours at room temperature or overnight in refrigerator.
WHENR EADY TO COOK:Let refrigerated meat warm to room temperature before cooking.
In large, heavy skillet over high heat, heat oil. When pan is hot enough to sear chops but not to burn them, add chops. They should make gentle hissing sound when they hit pan, not an explosive sputter. Adjust heat if pan seems too hot, or remove pan from heat for 30 seconds or so (count this time as part of overall cooking time). Sear on 1 side 1-2 minutes, or until chops begin to brown. Turn and sear 1 minute more. Reduce heat so chops continue to sizzle; do not turn heat so low there is no more sizzling sound. If heat is too low, chops will sweat and juices will exude from meat and leave it dry. Cover pan and cook 3-4 more minutes, depending on how thick chops are. Turn and cook them 3-4 minutes more on other side. Chops are done when meat is firm but not hard when pressed with finger. Better still, test them with instant-read thermometer - meat should register 145-155 degrees F but still will be acceptable at 160 degrees. For juiciest results, remove chops from pan when they register 145 degrees, cover loosely with foil, and let them rest for 5 minutes or so before serving, to stabilize the juices. After resting they should read 150 degrees.
TO MAKE THE PAN SAUCE: Pour off all but 1 tablespoon fat from pan and add chopped onions. Saute for 5 minutes and stir in wine or vermouth, Dijon mustard and remaining 1/2 teaspoon dill or rosemary, scraping up any browned bits from bottom of pan. Boil sauce 1-2 minutes, until it begins to turn syrupy. Remove pan from heat and stir in sour cream.
Pour sauce over chops and serve.
Makes 4 servings
Souirce:
The Complete Meat Book by Denis Kelly and Bruce Aidells