Ingredients
4 bone-in pork chops (about 1¼ inches thick)
Salt and pepper
2 tablespoons canola oil
2 tablespoons butter
1 large shallot, finely chopped
1 tablespoon flour
3 tablespoons drained capers
½ cup stock or bone broth
1 tablespoon Dijon mustard
1 tablespoon grainy Dijon mustard
2 tablespoons maple syrup or smoked maple syrup
A small handful of fresh parsley, finely chopped
Preparation
Preheat cast iron skillet over medium-high heat. Pat chops dry and season with salt and pepper, then cook in canola oil and brown 4 to 6 minute on each side, remove. Reduce heat to low, add butter and shallots and stir a minute, then add flour and stir, add capers, then stock, mustards and syrup, add chops back and turn 2 to 3 minutes, then top with parsley and remove from heat.
