PAN-SEARED PORK CHOPS WITH DIJON, GARLIC AND HERBS

SERVES 4

This is another quick and easy pork preparation that works especially well with thick, bone-in chops.

INGREDIENTS

4 thick cut (at least 1 inch) bone-in pork loin chops

2 tablespoons Dijon mustard, divided

3 large cloves garlic, minced

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 the garlic, sage, rosemary, thyme and 1 tablespoon of the oil. Place on a flat dish and let set for at least 30 minutes, or up to several hours refrigerated.

Preheat oven to 400° F. Scrape some of the pieces of garlic off of the chops and reserve for later. (It's ok 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. 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 145°. Remove from pan and cover loosely with foil. Meanwhile, make a sauce. Return the pan over high heat. 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, balsamic vinegar and the reserved garlic and herbs. Cook over high heat until reduced and syrupy, about 4 minutes. Serve the chops, drizzling a little sauce over each.

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