Pork Chops with White Wine and Mustard

Ingredients

• Pork chops (Pat dry before seasoning; use chops thick enough to check the temperature in the thickest part.)
• Salt and seasonings (To taste; the audio indicates seasoning the chops but does not specify the seasonings.)
• Oil (For heating the skillet and browning the chops.)
• Dry white wine (The quantity is not provided in the source; use it to deglaze and reduce by half.)
• Mustard (The quantity is not provided in the source.)
• Cold butter (The quantity is not provided in the source; add it at the end to emulsify the sauce.)

Steps

1. 1

   Pat the pork chops dry with paper towels and season them to taste.

2. 2

   Heat the oil in a skillet over high heat.

3. 3

   Place the chops in the hot skillet and sear them for 3 minutes per side, until they develop a golden crust.

4. 4

   Remove the chops from the skillet and preserve the juices and browned bits on the bottom.

5. 5

   Add the dry white wine to the same skillet and scrape the bottom to loosen the caramelized bits.

6. 6

   Let the wine reduce until its volume has been reduced by half.

7. 7

   Stir in the mustard and turn off the heat.

8. 8

   Add the cold butter and stir until a silky, smooth, glossy sauce forms.

9. 9

   Return the chops to the skillet and coat them with the sauce.

10. 10

    Check that they reach an internal temperature of 145 °F (63 °C) in the thickest part. Let them rest for at least 3 minutes before serving.

Notes

The source does not provide ingredient quantities or specify which seasonings are used. Serve the chops with potatoes, roasted vegetables, or crusty bread to accompany the sauce.

Nutrition per serving

• main course
• pork
• skillet
• sauce
• white wine
• mustard
• European cuisine