Description
Flour-dusted boneless pork chops sauteed until crisp and golden, with a quick pan sauce of shallot, chicken stock, orange and Dijon mustard.
Ingredients
Pork
- 5 boneless pork loin chops, 1 inch thick (about 2 pounds)
- 2 1/2 teaspoons kosher salt (1/2 teaspoon per chop)
- 1 1/4 teaspoons freshly ground black pepper (1/4 teaspoon per chop)
- 1/2 cup flour (optional)
- 1 tablespoon olive oil
- 1 tablespoon butter
Orange Mustard Sauce
- 1 small shallot, minced
- 1 cup homemade chicken stock (or water)
- Juice and zest of 1 orange
- 1 tablespoon Dijon mustard
- 1 tablespoon unsalted butter (optional)
- 1/4 teaspoon fine sea salt
- ¼ teaspoon fresh ground black pepper
Instructions
- Prep the sauce ingredients: Mince the shallot, and set aside. Juice and zest the orange into a small bowl, add the chicken stock and mustard, and whisk to combine.
- Prep the pork: Sprinkle the pork chops evenly with the salt and pepper. Put the flour in a shallow dish, and coat the chops with a thin layer, shaking off the excess.
- Heat the pan: Heat the oil and butter in a 12 inch frying pan over medium-high heat until the butter stops foaming and just starts to brown.
- Saute the pork: Put the chops in the pan, and shake the pan to get the oil under them. Cook without moving for 3 minutes, until well browned. Flip, and cook the other side for 3 minutes more, until well browned. Move the chops to a plate.
- Make the pan sauce: Reduce the heat to medium, add the shallot, and cook for 30 seconds to 1 minute, until softened. Add the orange juice mixture, increase the heat to high, and scrape up the browned bits from the bottom of the pan. Boil until reduced by half, about 4 minutes. Turn off the heat, whisk in the butter, and season with salt and pepper.
- Serve: Drizzle each chop with a teaspoon of sauce, and pass the rest at the table.
Equipment
Buy Now → Notes
Equipment: A 12 inch stainless steel frying pan. See my saute with pan sauce basic technique for more about the technique.
Homemade stock makes a big difference in a pan sauce - it has a richness canned stock can't match.
I prefer to buy a whole boneless pork loin and cut my own chops - they're more even, thicker, and usually less expensive than pre-cut chops.
Don't crowd the pan, or the pork will steam instead of browning.
Doubling: Cook the pork in two batches, adding another tablespoon each of oil and butter between batches. Put the chops over the darkest spots in the pan, and turn the heat down to medium near the end of the second batch if the browned bits start getting too dark.
Serve with roasted new potatoes and steam-sauteed green beans.
Pork tenderloin: Use a pork tenderloin cut crosswise into 1 inch medallions instead of the chops.
Other citrus: Use a lemon or a couple of limes instead of the orange. Add up to 1 teaspoon sugar to the sauce if it needs a little sweetness.
Adapted from Pam Anderson's How to Cook Without a Book.
- Prep Time: 10 minutes
- Cook Time: 12 minutes