Deviled Pork Chops
A laughably simple weeknight dish that packs a lot of flavor. Try to buy shoulder (rib) end pork chops, which will dry out less in the pan than others. Serve with a salad and a cooked vegetable or starch. Other cuts of meat you can use here: bone-in chicken thighs (which will require more cooking) or pork medallions cut from the tenderloin (which will cook more quickly).
- 4 pork chops, each 6 to 8 ounces
- Salt and black pepper to taste
- 2 tablespoons or more Dijon mustard
- 3 tablespoons extra virgin olive oil Chopped fresh parsley leaves for garnish
Instructions:
- Put a large skillet, preferably nonstick, over medium-high heat. Sprinkle the chops with salt and pepper and smear them all over with mustard. Add the oil to the pan and, when it is hot, the chops.
-  Cook for about 3 minutes per side, or until nicely browned, then lower the heat and continue to cook, turning occasionally, until cooked through, another 10 minutes or so.
-  Transfer the chops to a plate and add ½ cup water (or stock) to the skillet. Cook, stirring, until the water has incorporated any solids in the pan. When there are only a couple of tablespoons of liquid left, spoon it over the chops, garnish, and serve.