- 4 (10-ounce) pork rib chops, 1-inch thick
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 2 tablespoons red wine vinegar or sherry vinegar
- 1/2 cup veal stock or canned low sodium chicken broth
- 1/2 cup heavy cream
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon finely chopped flat leaf parsley
- Preheat the oven to 400°. Season the pork chops on both sides with salt and pepper. In a large skillet, heat half of the oil until shimmering. Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast until cooked through, about 10 minutes.
- Meanwhile, pour off the fat from the skillet. Add the remaining oil and heat until shimmering. Add the shallot and cook over moderately high heat until softened, 3 minutes. Add the vinegar and cook until nearly evaporated, about 1/2 minute. Add the stock and cook until reduced by half, about 2 minutes. Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes. Add the mustard and parsley. Season with salt and pepper. Transfer the pork to plates and spoon the sauce on top.
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