Pan-Seared Pork Chops with Dijon, Garlic and Herbs
This is a quick, easy and delicious pork preparation that works especially well with thick, bone-in chops. The wine and balsamic vinegar reduction sauce is optional, but it adds a nice finishing touch.
- 4 thick cut (about 1-inch thick) bone-in pork loin chops
- 2 tablespoons Dijon mustard, divided
- 3 large cloves garlic, minced, divided
- 1 teaspoon dried rubbed sage
- 1 teaspoon dry rosemary leaves
- 1 teaspoon dried thyme leaves
- Salt and pepper to taste
- 3 tablespoons olive oil, divided
- 1 cup dry white wine
- 1 tablespoon balsamic vinegar
In a small bowl, mix 1 tablespoon of the mustard with about two-thirds of the garlic, sage, rosemary, thyme and 1 tablespoon of the oil. Place on a flat dish and let set for 30 to 60 minutes, or refrigerate for up to several hours.
Preheat oven to 400° F. Wipe some of the pieces of garlic off of the chops. (Do not worry if some of the herbs and mustard come off as well.) Season both sides of chops with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons of oil and heat. Add the chops and sear until browned, about 2 minutes per side. Place the pan into the oven and roast for about 10 minutes, depending on thickness, or until an internal temperature of about 150°. Remove from pan and cover loosely with foil.
Meanwhile, make a sauce. Return the pan over high heat. Add the remaining garlic and sauté for one minute, being careful not to brown. Add the wine and bring to a boil, scraping up all of the browned bits in the bottom. Stir in the remaining 1 tablespoon mustard and balsamic vinegar. Cook over high heat until reduced and syrupy, about 4 minutes. Serve the chops, drizzling a little sauce over each.