Ingredients
4 1-inch thick pork rib chops
kosher salt and freshly ground black pepper
3 tbsp. extra-virgin olive oil
1 shallot
2 tbsp. red wine vinegar or sherry vinegar
1/2 c. veal stock or canned low sodium chicken broth
1/2 c. heavy cream
1 1/2 tbsp. Dijon mustard
1 tbsp. finely chopped flat leaf parsley
Preparation
Step 1Preheat the oven to 400 degrees F. Season the pork chops on both sides with salt and pepper. In a large skillet, heat half of the oil until shimmering. Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast until cooked through, about 10 minutes.Step 2Meanwhile, pour off the fat from the skillet. Add the remaining oil and heat until shimmering. Add the shallot and cook over moderately high heat until softened, 3 minutes. Add the vinegar and cook until nearly evaporated, about 1/2 minute. Add the stock and cook until reduced by half, about 2 minutes. Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes. Add the mustard and parsley. Season with salt and pepper. Transfer the pork to plates and spoon the sauce on top.
