I make my pork chops just like I make my chicken breasts and then I just reheat them and toss on this amazing sauce whenever I’m craving it.
- 1 bone-in pork chop (at least 1 in thick is recommended)
- 1 tbsp olive oil
- 1 tsp kosher salt divided
- 1/2 tsp pepper
- 1/4 cup apple cider vinegar
- 1 tbsp wholegrain mustard
- 1/4 cup heavy whipping cream
- Preheat oven to 425 degrees
- Set dry skillet on the stove over medium high heat and allow to get hot for 2 full minutes
- Season your pork chop generously with salt (about 1/2 tsp)
- Add your oil to the skillet. Brown your pork chop 2 1/2 minutes per side
- Stick the skillet into the oven for 8-10 minutes depending on the thickness of your chop. Generally, a minute per ounce is my recommendation. Use a meat thermometer with pork, though, just to be safe.
- Set aside and allow to rest
- Put the pan back on the stove over medium heat. Add your apple cider vinegar and allow to boil for a couple of minutes until reduced by half. Scrape up the bits with a spatula.
- Turn the heat to low and add the mustard and heavy cream. Stir to combine and season with pepper and remaining salt.
- Spoon generously onto pork chop and serve