my husband really loves pork chops. they’ve never been my favorite, but i’m trying to learn how to do them well. it seems like there should be some way to cook them that really shows them off. something really simple, but also mustardy was what i had in mind.
i searched high and low at one of our town’s better grocers for big super-thick pork chops, but all they carried were these wimpy chops with bright orange stickers on the package exclaiming “thin-cut!” and something about how thin cut stretches the meat further. which would be important if i were feeding twelve people, but really i just wanted TWO AWESOME pork chops. oh yeah, and i can never just buy two pork chops; there has to be at least three in every pack, or fifteen. obviously (Queen of Leftovers) i had cold pork chops for breakfast this week.
i have been dreaming of autumn vegetables recently; the earthy, sweet and colorful kind. there is a surplus, a plethora of beautiful edibles that grow underground showing themselves off at markets everywhere right now. get in on it! (i recommend theVista Roth’s — our friend Damon is the produce master there, and everything they keep in stock is magnificent!) Roasting these vegetables together until they were caramelized and tender was so gratifying… it looked like i had been working on them all day, psych! and it made our house smell warm and wonderful.
seared pork chops in mustard-wine sauce
- 1 thick-cut, bone-in pork chop per person
- olive oil
- 1/2 cup white wine
- 2 TBSP dijon mustard
- 2 TBSP whole-grain mustard
- 1/4 cup sour cream
- Season pork chops on each side generously with salt and pepper. Let them sit for 30 minutes at room temperature while you prepare the vegetables (or whatever other side you wanna make with this dinner, it’s cool!).
- Pour about a tablespoon of oil into a skillet large enough for your number of chops; heat over medium-high. Pat the chops very dry with paper towels and nestle them into the hot pan. Now is a great time to make use of your splatter screen. Sear each side of the chops until brown and crisp and centers reach 145 on a meat thermometer. Don’t overcook these darlings… pretend you’re making a steak. Crusty outsides + not overcooked = juicy and super-flavorful pork! I will love pork chops after all!
- Transfer to a plate and tent with foil to keep warm.
- Reduce heat to just under medium and carefully (it will steam a bunch) pour the white wine into the pan. Use a whisk or wooden spoon to scrap up the crusty brown bits on the bottom of the pan. Add mustards and whisk. Remove pan from heat, add sour cream and whisk and let it get kinda thick and delightful. Easiest pan sauce ever, right?
roasted autumn vegetables*gluten- and dairy-free
- 1 large rutabaga, peeled
- 3 medium yukon gold potatoes, unpeeled
- 2 medium carrots, ends removed
- 1 bag frozen pearl onions, thawed; or one large yellow onion
- 1 butternut squash, peeled
- 2 TBSP olive oil
- Preheat oven to 475. Break down each vegetable by cutting everything into similarly-sized dice. The pearl onions I bought ended up being teeny so I diced everything a little smaller than I normally would have. Equal dice ensures everything is cooked to the same doneness.
- Oil two baking sheets, or if you’re me, cover them in parchment so you don’t have to wash them later. Divide the vegetables evenly between pans and toss with 1 TBSP oil each. Season with salt and pepper.
- Roast, stirring occasionally and rotating pans, until vegetables are tender and edges are browned, about 40 minutes.
leftovers rating: A
My next recipe post will be a wonderful trick; right now you’re wondering, why did you make me roast SO many vegetables?! Two pans worth? But soon you will be thinking, ok, I can make the leftover veg into ANOTHER WHOLE DINNER. Exciting, i know! also, like i said earlier, cold pork chops make a great breakfast. if you’re me.