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extra-virgin olive oil pork chops salt fresh ground black pepper white wine mustard fresh cherries unsalted butter
Viewed: 49 - Published at: 4 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 8 pork chops, bone-in, about 6 to 8 ounces each (about 1" thick)
- sea salt
- fresh ground black pepper
- 1 cup dry white wine
- 1 teaspoon Dijon mustard
- 1/2 lb fresh cherries, halved, pitted (or 1/2 cup dried cherries, soaked in hot water 10 minutes)
- 2 teaspoons unsalted butter (optional)
Method
- Heat olive oil in a large skillet over medium-high heat.
- Lightly season pork chops with salt and pepper, then, two to four at a time, depending on the size of your skillet, brown well on each side, removing to warm oven.
- Deglaze the skillet with the wine, scraping up brown bits, reduce heat to medium and stir in the mustard, then add the cherries.
- Season to taste with salt and pepper.
- When the sauce begins to bubble, add all the pork chops back into the skillet, spooning sauce over them to coat, cover and reduce heat to medium low.
- Cook over medium low about 5 minutes, then rearrange chops so those on the bottom are now on the top, and spoon sauce over.
- Cover and cook an additional 5 minutes or more, until chops are cooked through, but still very slightly pink inside (test by prying into the thickest part of one chop with a knife point).
- Remove chops to serving platter or individual plates.
- Melt butter (optional) into remaining sauce in skillet, heat and spoon over chops.
