- Prep Time
- 5 mins
- Total Time
- 25 mins
- bone-in, thick cut pork loin chops (about 4 large chops cut 1-11/2 inches thick)
- 31/2 pounds
- salt and freshly ground pepper
- 1 tbsp
- Sensations Extra Virgin 100% Olive Oil
- 1 cup
- Compliments Cider Vinegar
- 1/2 cup
- Compliments Beef Broth
- 2 tsp
- Sensations Original Dijon Mustard
- 1 tbsp
- Compliments Butter
Season pork chops to taste with salt and pepper.
Heat oil in a 12 to 14-inch nonstick frying pan over medium-high heat.
Add pork and cook until undersides are well browned, 5-7 minutes.
Turn chops and cook until other sides are well browned and meat is just barely pink in center (cut to test), 6-7 minutes more.
Transfer pork to a serving platter; keep warm.
Pour off and discard all pan drippings.
Add cider, broth, and mustard to pan.
Bring to a boil over high heat, whisking constantly.
Boil until reduced to about 1/2 cup, about 3 minutes.
Remove from heat and whisk in butter until smooth.
Spoon sauce over pork and serve immediately.
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