Chuletas de cerdo selladas con salsa de mostaza y alcaparras
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
This recipe is brimming with delicious flavor and juicy, tender pork. Searing the chops ensures locked-in flavor and the mustard caper sauce puts it over the top.
Ingredients
- 4 pork chops center cut, 1-2” thick
- Kosher salt and freshly ground black pepper
- 2 tablespoons Cobram Estate Olive Oil
- 1 medium shallot or small yellow onion, diced
- 3 cloves garlic minced
- ⅓ cup capers drained
- 2 tablespoons Sherry vinegar
- ½ cup chicken stock
- 1 1/2 tablespoons Dijon mustard
- ¼ cup heavy cream
-
ProBond Titum Non-Stick 12.5” Skillet
-
OvenBond Quarter Sheet Pan
Products Featured:
Directions
Preheat oven to 325°F.
Pat chops dry with a paper towel, and then generously sprinkle both sides with salt and pepper.
In a Hestan ProBond Non-Stick 12.5” Skillet, heat the oil over medium-high heat.
Add the chops and sear on one side for about 6-8 minutes, until golden brown on the bottoms. Flip the chops over and sear the other sides for another 6-8 minutes. The chops won't be completely cooked through at this point.
Transfer the chops to Hestan OvenBond Quarter Sheet Pan and cook in oven until the internal temperature reaches 135°F.
Meanwhile, pour all but about 1 tbsp of oil from the pan and reduce the heat to medium.
Add the shallots and sauté for 2-3 minutes, until soft. Stir in the garlic and sauté for another 30 seconds.
Add the capers and simmer for 1-minute.
Add the vinegar, stock, and mustard and stir until combined. Simmer until slightly reduced, about 2-3 minutes.
Stir in the cream.
Place chops on plate or platter and pour sauce over them. Pass remaining sauce at the table.
