Capital Pork Chops Recipe

Prep the chops

Pat the pork chops dry with paper towels. Trim any large pockets of fat but leave the thin fat cap for flavor.

Mix the salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub both sides of the pork chops with Dijon mustard, then drizzle the olive oil and apple cider vinegar over them and rub to coat. Evenly sprinkle the dry spice mix onto both sides, pressing lightly so it adheres.

Let the chops rest at room temperature for 20–30 minutes (or cover and refrigerate up to 4 hours). If refrigerated, bring to room temperature for 20 minutes before cooking.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon neutral oil or a little of the olive oil from the marinade to the pan and swirl to coat.

Sear the pork chops: place chops in the pan without crowding. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side for 3 minutes. If the chops are particularly thick, reduce heat to medium and continue cooking 2–4 minutes more, or use an instant-read thermometer: remove when internal temperature reaches 140–145°F (60–63°C) for slightly pink center and juicy texture.

Transfer seared chops to a plate and tent loosely with foil to rest while you make the pan sauce (resting time at least 5 minutes).

Reduce heat to medium and add the butter to the same skillet. When melted, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and beginning to brown, about 5–7 minutes.

Stir in the minced garlic and cook for 30–45 seconds until fragrant but not burned.

Deglaze the pan by pouring in the chicken stock and scraping up browned bits from the bottom with a wooden spoon or spatula. Bring to a gentle simmer and reduce by about one-third, 3–5 minutes.

Whisk in the whole grain mustard, Dijon (if any remains on your prep board), Worcestershire sauce, honey, and thyme. Simmer 1–2 minutes to meld flavors.

Lower heat to low and swirl in the heavy cream and the remaining tablespoon of butter. Simmer gently until sauce is slightly thickened (coats the back of a spoon), about 1–2 minutes. Taste and adjust seasoning with salt and freshly ground black pepper.

Return the pork chops and any accumulated juices to the pan, spoon the sauce over them and warm together for 1–2 minutes to finish and bring chops to an internal temp of 145°F if needed.

Transfer the chops to a serving platter or plates, spoon the pan sauce over each chop, sprinkle with chopped parsley and serve with lemon wedges on the side for squeezing.

Suggested sides: mashed potatoes, roasted vegetables or a simple green salad. Serve immediately.