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Pan Fried Pork Chops with Tangy Mustard and Pickle Sauce

ButcherBox Kitchen Team

ButcherBox Kitchen Team

November 9, 2022
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30 min

Total

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4

Servings

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
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Ingredients

Pork Chops

  • 4 ButcherBox boneless pork chops

  • 1 tbsp olive oil

  • salt & pepper

    (to taste)

Sauce

  • 1 medium onion

    (diced)

  • 1/4 cup red wine vinegar

  • 1 cup dry white wine

  • 1 tbsp Dijon mustard

  • 8 small sour pickles, like cornichons

    (sliced into thin rounds)

Step By Step

Instructions

1
Salt and pepper each side of the pork chops.
2
Place heavy bottomed skillet over high heat, add olive oil until hot but not smoking. Cook pork chops two to three minutes on each side until rare and still pink in the center but nicely browned. Work in batches if necessary. Remove from pan and set aside on a plate covered with foil.
3
Turn heat to medium and add onion to the skillet, cooking until tender and translucent, approximately 3 minutes.
4
Add red wine vinegar and white wine, using the liquids to deglaze the pan by picking up any brown bits left behind from frying the pork chops.
5
Add pickles and cook until the sauce is reduced by approximately one-third.
6
Return pork chops to the pan until heated through and serve immediately.
7
Chops go well with a fresh green salad, steamed green vegetable or with rice.

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