Pork Chops With Mustard Sauce

Marcus Nilsson

Serves 4 Hands-On Time: 15m Total Time: 20m

Ingredients

3 tablespoons olive oil
4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
Kosher salt and black pepper
2 shallots, finely chopped
3/4 cup dry white wine
2 tablespoons heavy cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1 small head frisee, torn into pieces (about 4 cups)
1 lemon, cut into wedges

Directions

Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side. Transfer to a baking sheet and roast until cooked through, 5 to 7 minutes.
Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes. Add the wine and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.
Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining oil and serve with the lemon wedges.

By Kate Merker, September 2009

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Quick Tip

Cooking pork to an internal temperature of 150° F (before resting) yields a perfectly cooked and juicy finished product (a slight trace of pink is fine). This is a high enough temperature to kill the bacteria trichinosis, which only affects 1 percent of hogs in the United States.