Pork Chops with Mustard, Rosemary, and Capers
The salty, tangy pan sauce in this recipe by chef and cookbook author Joanne Weir would also be excellent with other cuts of pork such as tenderloin.
- Time: 30 min
Source: Sunset Magazine
Ingredients
- tablespoon olive oil
- bone-in pork loin chops , 1 in. thick
- teaspoon kosher salt
- teaspoon pepper
- reduced-sodium chicken broth
- tablespoons whole-grain mustard
- tablespoons capers, rinsed
- teaspoon chopped fresh rosemary leaves