Easy Baked Pork Chops with White Wine–Mustard Sauce Recipe
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Pork chops have a reputation for being dry, tough, and flavorless, but this two-part cooking method of searing on the stovetop and finishing in the oven ensures a brown crust and a juicy center; plus, you only use one pan. Deglazing the pan with white wine makes a flavorful base out of the porky bits (a.k.a. fond) left after the chops are done, for an easy pan sauce.
Ingredients
2 (1-inch-thick) bone-in pork loin chops
1 teaspoon olive oil
Kosher salt
Freshly ground black pepper
1/2 cup dry white wine
3 tablespoons unsalted butter, cut into small pieces and at room temperature
2 teaspoons finely chopped fresh Italian parsley leaves
1 1/2 teaspoons Dijon mustard
Preparation
