For a thick, bone-in pork chop, pan-searing is a great cooking method. The high heat seals in the pork's juices so you don't have to suffer through the excessive chewing of tough meat.




  • Season pork generously with salt and pepper. Place on a plate. Chill, uncovered, for 2 hours. Remove and let stand 30 minutes. Heat a heavy 12-inch skillet over medium-high heat. To check when hot enough, add a large drop of water (1/8 teaspoon) to the skillet. When it rolls around the pan like a bead of mercury it is ready. This will take 2 to 3 minutes.

  • Remove from heat; add oil. Swirl to coat bottom of skillet. Return to medium-high heat. Add 2 pork chops. Cook for 5 to 7 minutes or until a crust forms (be patient; the pork will release when it's ready to be turned). Turn and cook for 5 to 7 minutes more or until done (145°F).

  • Remove meat from skillet to a plate; cover loosely and keep warm. Repeat with other two pork chops. Remove skillet from heat. Carefully add wine and shallots to skillet (mixture will spatter). Return to heat. Bring to boiling, stirring to scrape up browned bits. Boil gently, uncovered, for 8 to 10 minutes or until reduced by about half and slightly thickened. Remove from heat. Whisk in butter and mustard.

  • Spoon sauce over pork to serve. Sprinkle with parsley.

Nutrition Facts

719 calories, (10 g saturated fat, 7 g polyunsaturated fat, 10 g monounsaturated fat), 267 mg cholesterol, 689 mg sodium, 3 g carbohydrates, 0 g fiber, 1 g sugar, 103 g protein.