SKILLET ROASTED PORK CHOPS WITH SPRING VEGETABLES AND MUSTARD SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees F.
- Bring a pot of water to a boil. Prepare an ice water bath. In batches by type, blanch the radishes, English peas and snow peas in the boiling water for 1 minute per batch. Transfer each batch to the ice water to stop the cooking process, then transfer to a colander to drain. Cut the snow peas into julienne strips. Transfer the blanched vegetables to a bowl and set aside.
- Heat a cast-iron pan over medium-high heat. Season the pork chops with the coriander, cumin and some salt and pepper.
- Add the oil to the pan and heat until smoking. Add the pork chops, reduce the heat to medium and cook until caramelized on one side, about 3 minutes. Flip the chops and cook until caramelized on the other side, another 3 minutes.
- Reduce the heat to low and add the garlic, tarragon and 3 tablespoons of the butter. Cook, basting the pork with the butter (be careful not to burn the butter, though it will brown lightly), until the pork reaches an internal temperature of 135 degrees F for medium, about 4 minutes. Transfer the chops to a baking sheet and keep warm in the oven while you make the sauce and finish the vegetables.
- Drain off half of the butter, add the leeks and saute until softened, 3 to 4 minutes. Add the white wine and cook, scraping up the brown bits from the bottom of the pan. Stir in the chicken stock and mustard and cook for a few minutes until slightly reduced. Add the remaining 2 tablespoons butter to form a pan sauce and season with the champagne vinegar. Add the reserved vegetables to warm in the sauce while it simmers to reduce, about 5 minutes. Add salt and pepper as necessary.
- Serve the vegetables and sauce with the pork and garnish with dill.
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Laila Nur
[email protected]Amazing!
Antor Ray
[email protected]Yum!
Jhabi Maya
[email protected]So good!
Abed Rose
[email protected]This recipe is a winner!
Wahed Jadon
[email protected]I'll be making this again soon!
Abena Jailoss
[email protected]Two thumbs up!
Oslie Katumba
[email protected]Definitely a keeper!
Astrit Lita
[email protected]Perfect for a special occasion!
Mann
[email protected]This was a great weeknight meal! It was easy to make and turned out delicious.
jedidiah conner
[email protected]I'm not sure why this recipe is so popular. I found it to be bland and uninspired.
Vuyile Mleya
[email protected]This dish was a bit too bland for my taste. I added some extra spices to the pork chops and vegetables, and it was much better.
leah Denning
[email protected]I'm not sure what I did wrong, but my pork chops were dry and tough. The vegetables were also roasted to perfection.
Faheem Palari
[email protected]This dish was a hit with my family! The pork chops were cooked perfectly, and the vegetables were roasted to perfection. The mustard sauce was a bit too tangy for my taste, but everyone else loved it.
Morui
[email protected]I love this recipe! The pork chops are always juicy and flavorful, and the vegetables are roasted to perfection. The mustard sauce is the perfect finishing touch.
Mintesnot Teferi
[email protected]This dish was easy to make and turned out great! The pork chops were tender and flavorful, and the vegetables were roasted to perfection. The mustard sauce was the perfect finishing touch.
m4yfl0w3rs
[email protected]I made this dish for my family and they loved it! The pork chops were juicy and flavorful, and the vegetables were roasted to perfection. The mustard sauce was a bit too tangy for my taste, but everyone else loved it.
M IDREES AWAN
[email protected]This dish was an absolute delight! The pork chops were cooked to perfection, and the spring vegetables were roasted to perfection. The mustard sauce was the perfect complement to the pork and vegetables.