Pork chops seem easygoing—the ultimate weeknight dinner option—but they’re easy to get wrong, ending up tough, dry, and flavorless. Here’s a two-part cooking method (searing on the stovetop, finishing in the oven) that produces a brown crust with a juicy center and only uses one pan. Deglazing the pan with white wine makes an easy pan sauce out of the porky bits left behind after the chops are done. Tangy Dijon mustard, butter, and fresh parsley are whisked in to the reduced sauce. Serve these juicy chops with Herb Spaetzle or Easy Glazed Carrots for a meal with old-fashioned comfort.
What to buy: Ask your butcher for pork chops of the same relative size and thickness so that they cook evenly and in the same amount of time.