How To Make Sweet, Sour and Spicy Pork Chops By Rachael
How to Make Chianti Risotto with Garlicky Spinach and Oven Charr…
How to Make Sheet Pan Chicken with Rosemary & Grapes | Queer Eye…
Feast Your Eyes on Our Savory 16 Charcuterie Board + We Promise …
How to Make an Edible Cheeseboard With Focaccia for Your Next Pa…
How to Make Miso Ramen with Steak, Japanese-Style Tomato Salad +…
How to Make Apple Cider Doughnut Cake | Milk Bar's Christina Tosi
Cake Boss Buddy Valastro Tells Rachael His Hand Is At 95% One Ye…
Cake Boss Buddy Valastro Has Sweet Words For Rachael To Celebrat…
How to Make a Bumbleberry Pie Sundae | Gail Simmons
How to Make Spaghetti or Linguini with Red Clam Sauce | Rachael …
Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…
How to Make a Strawberry Negroni | John Cusimano
How to Make Baked Fish with Bay and Breadcrumbs | Rachael Ray
Justin Long on Directing His First Movie, Lady of the Manor + Th…
How to Make Deviled Steaks and Marcella Hazan-Style Crispy Potat…
Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …
How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz
How to Make Spaghetti alla Puttanesca | Rachael Ray
How to Make Lemon Posset | Jacques Pépin
Bone-in pork chops get a sweet & sour glaze with a little spice from Dijon mustard in this easy one-skillet recipe from Rach.
She likes to serve this alongside her Escarole Salad with Pears and Blue Cheese.
- 4 bone-in pork chops, about 1 ¼ inches thick
- Salt and pepper
- About 1 tablespoon light brown sugar
- 3 tablespoons olive oil
- 2 large shallots, thinly sliced (or 1 small red onion)
- 4 large cloves garlic, thinly sliced
- About 3 tablespoons capers in brine, drained
- 4 sprigs rosemary, stripped and coarsely chopped
- ¼ cup wine vinegar (red or balsamic)
- ½ cup chicken stock
- 1 round tablespoon Dijon mustard
- About 2 tablespoons butter
Heat a large cast-iron skillet over medium-high heat.
Season chops with salt and pepper and about 1 teaspoon sugar. Brown the pork chops in about 2 tablespoons olive oil, 2 turns of the pan, for 3 to 4 minutes on the first side, then flip (Rach uses her Lil' Huggers Tongs) and brown 1 minute more; remove.
Reduce heat on pan a bit. Add another turn of olive oil, the shallots or onion, garlic, capers and rosemary, and soften 2-3 minutes. Add remaining sugar and vinegar, reduce about 1 minute, then add stock, mustard and butter, swirl, add chops back, browner side up, and cook in sauce 2 minutes more to 135˚F to 140˚F on a meat thermometer.
Or, if you prefer, transfer the skillet to the oven and roast chops about 10 minutes in a 425˚F oven, until an instant-read thermometer inserted horizontally into the chops registers 140˚F.