Bone-in Pork Chops with Shallots, Mustard Sauce and Watercress
Ingredients
- 4 bone-in pork chops, each about 1 to 1 1/4-inches thick
- Salt and pepper
- 3 tablespoons olive oil
- 2 large shallots, finely chopped
- 4 garlic cloves, chopped
- 2 springs rosemary leaves, stripped and chopped
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 3 tablespoons capers in brine, drained
- 2 rounded tablespoons grainy mustard
- 2 tablespoons butter
- 2 tablespoons flat-leaf parsley, finely chopped
- 4 fat handfuls watercress or upland cress
- Crusty baguette or warm onion rolls, for mopping
Preparation
Preheat the oven to 375°F.
Season the pork chops on both sides with salt and pepper. In a large, cast-iron skillet, heat the oil, three turns of the pan, over medium-high. When the oil ripples and smokes, add the chops and cook until browned, 2 minutes per side. Using tongs, lift the chops and brown them on the edges; transfer to a plate.
Spoon some sauce from the skillet onto each plate. Top with the chops and serve with a pile of watercress and warm bread alongside.