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, Roasted Butternut Squash, 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.
Be sure to use a higher-quality Dijon like Fallot's for the best results.
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This dish of tasty pork chops finds its perfect match with an earthy and fruity Pinot Noir like the 2013 Esterlina Pinot Noir, Anderson Valley. The earthiness of the wine, its supple texture and spicy finish, enhance the juiciness of the pork and heighten the enjoyment of both wine and succulent pork chops for a food and wine pairing that just may become a Fall favorite.
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