Pork Chops With Cider-Dijon Gravy
Prep Time
Makes
Cooking Mode
3 bone-in, thick cut pork loin chops (about 4 large chops cut 1-11/2 inches thick)
salt and freshly ground pepper
1 tbsp Sensations Extra Virgin 100% Olive Oil
1 cup Compliments Cider Vinegar
½ cup Compliments Beef Broth
2 tsp Sensations Original Dijon Mustard
1 tbsp Compliments Butter
3 bone-in, thick cut pork loin chops (about 4 large chops cut 1-11/2 inches thick)
salt and freshly ground pepper
1 tbsp Sensations Extra Virgin 100% Olive Oil
1 cup Compliments Cider Vinegar
½ cup Compliments Beef Broth
2 tsp Sensations Original Dijon Mustard
1 tbsp Compliments Butter
Directions
1Season pork chops to taste with salt and pepper.
2Heat oil in a 12 to 14-inch nonstick frying pan over medium-high heat.
3Add pork and cook until undersides are well browned, 5-7 minutes.
4Turn chops and cook until other sides are well browned and meat is just barely pink in center (cut to test), 6-7 minutes more.
5Transfer pork to a serving platter; keep warm.
6Pour off and discard all pan drippings.
7Add cider, broth, and mustard to pan.
8Bring to a boil over high heat, whisking constantly.
9Boil until reduced to about 1/2 cup, about 3 minutes.
10Remove from heat and whisk in butter until smooth.
11Spoon sauce over pork and serve immediately.
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